Nerada Black Tea Finger Buns

Sticky finger buns are an iconic Australian treat. They’re simple but satisfyingly sweet and are surprisingly simple to make at home. Our take on this Australian baking classic has been infused with Nerada’s Australian-grown black tea. Our finger buns are deliciously sticky and are best enjoyed on their own or served with warm butter.

INGREDIENTS (FINGER BUNS)

• 4 Nerada Black Tea Bags
• 7g sachet dry yeast
• 3 tbsp caster sugar
• 3 cups plain flour (preferably strong bread flour)
• 1 tsp salt
• 1 tbsp mixed spice
• ½ cup sultanas
• ¼ cup dried currants
• 1 egg, beaten
• 50g unsalted butter, melted and cooled

INGREDIENTS (GLAZE)

• 1 tbsp caster sugar
• 1 tsp powdered gelatine
• 1 tbsp hot water

INGREDIENTS (ICING)

• 1 cup icing sugar
• 10g unsalted butter, melted
• 1 tbsp milk, approximately
• Pink food colouring
• ¼ cup desiccated coconut

METHOD

1. Steep the tea bags in 250ml boiling water for 15 minutes. Squeeze out as much liquid as possible. Discard the tea bags. When the tea is lukewarm, mix in the yeast until dissolved, then beat in the sugar and 60g flour. Set aside for 15 minutes.
2. In a large bowl, mix the remaining flour with the salt, mixed spice, and fruit. Whisk the egg into the melted butter with the yeasted tea. Add to the dry ingredients and slowly bring together with a wooden spoon to form a smooth dough.
3. Knead the dough on a floured surface until smooth and elastic – about 10 minutes. Return to a clean, oiled bowl, cover with cling film and leave to rise in a warm place for 1 hour or until doubled in size.
4. Preheat the oven to 180˚C.
5. Divide and shape the dough into 12 even long buns, then line them up in rows on a greased baking tray, 2-3cm apart. Cover and stand in a warm place for 30 minutes or until doubled in size.
6. Bake the buns for 30-35 minutes or until golden.
7. For the glaze, combine the ingredients in a small saucepan. Stir over medium heat, without boiling, until the sugar and gelatine have dissolved. Turn buns, top-side up, onto a wire rack and brush with hot glaze. Leave to cool.
8. For the icing, sift the icing sugar into a small heatproof bowl, stir in the butter and enough milk to make a firm paste. Tint with pink food colouring. Place the bowl on top of a saucepan of simmering water (being careful not to let the bowl touch the water). Stir until spreadable. Spread icing over the top of the cold buns, sprinkle with coconut and then serve.

Makes 12

Enjoy with a cup of Nerada Black Tea.