Baking - Friday Foodie Flashback - Uncategorized

Currant, Cinnamon and Orange Blossom Finger Buns

July 18, 2014

Currant, Cinnamon and Orange Blossom Finger Buns | erinmadethis

Finger buns. Always pink icing. Dessicated coconut sprinkled on the top. No fruit. That’s how I always had my finger buns when I was a kid. Nothing about that really appeals to me anymore, so I had a bit of a think and changed things up for this weeks Friday Foodie Flashback.

The orange blossom water gives the buns a distinct middle eastern flavour (you could make the icing pink and use rosewater, instead!)

Currant, Cinnamon and Orange Blossom Finger Buns | erinmadethis


Currant, Cinnamon and Orange Blossom Finger Buns
Makes 6 Buns {Adapted from Gourmet Traveller}

You will need:

  • 80 mL of milk
  • 1 teaspoon of yeast
  • 300 gr plain flour
  • 2 tablespoons of caster sugar
  • 100 gr butter
  • 1 egg
  • 60 gr of currants
  • 1/2 teaspoon of cinnamon

For the icing

  • 120 gr of icing sugar
  • 20 gr of butter, melted
  • 1 teaspoon of orange blossom water
  • orange food colouring

What you need to do:

  1. Heat the milk and butter on the stove until the butter is melted, then remove from the heat to cool until lukewarm.
  2. Place the flour, sugar, yeast, cinnamon and currants in the bowl of an electric mixer with the dough hook attachment fitted.
  3. Turn the mixer onto a medium speed and gradually add the milk mixture, followed by the egg.
  4. Once the dough has formed, place in a warm spot until doubled in size (about an hour), then preheat the oven to 180 degrees.
  5. Divide the dough into 6 equal balls then form long buns. Allow to rise for about 30 minutes then bake for 20 minutes or until slightly brown and cooked through.
  6. Make the glaze by combining the icing sugar, melted butter, orange food dye (as much as you would like) and orange blossom water in a small bowl.
  7. Glaze the cooled buns and eat!



Erin xx

4 thoughts on “Currant, Cinnamon and Orange Blossom Finger Buns

    1. erinmadethis Post author

      Thanks sam! Please let me know when you have perfected the gluten free dough. I’ve tried before, without success!


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