A new recipe for blackcurrant and vanilla finger buns has been released, offering a take on the classic iced finger bun. The recipe features a blackcurrant jam-flavoured fondant, which is noted to provide a gentle tartness to balance the sweetness.
The buns' fluffy crumb and extended softness are attributed to the inclusion of a tanzhong, a cooked flour-and-milk paste. For those seeking a more indulgent option, the recipe suggests splitting the buns and filling them with whipped cream and jam.
The preparation for these buns involves a 10-minute prep time, a proving period of over two hours, and a cooking time of 1 hour and 15 minutes. The recipe is designed to make 12 individual buns.