Soft, freshly baked finger buns are a lovely addition to an afternoon snack or a homemade baking spread. These elongated sweet rolls combine a tender, buttery dough with a fruity blackcurrant filling and a gentle vanilla flavor.

A simple icing adds a sweet finish without overpowering the berries. Although the dough needs time to rise, the preparation is manageable, and the result is a batch of soft buns with a pleasant balance of fruit and sweetness.

Ingredients

For the dough

3 cups (375 g) bread flour

2¼ teaspoons instant yeast

¼ cup (50 g) granulated sugar

½ teaspoon salt

¾ cup (180 ml) lukewarm milk

1 large egg

4 tablespoons (55 g) unsalted butter, softened

1 teaspoon vanilla extract

For the filling

1 cup (150 g) blackcurrants, fresh or frozen

3 tablespoons (40 g) granulated sugar

1 teaspoon lemon juice

1 teaspoon cornstarch mixed with 1 teaspoon water

For the icing

¾ cup (90 g) powdered sugar

1–2 tablespoons milk

½ teaspoon vanilla extract

Preparation and Cooking Time

Preparation time: approximately 30 minutes

Rising time: 1½–2 hours

Cooking time: 18–22 minutes

Total time: approximately 2½–3 hours

Yield: 8 finger buns

Instructions

1. Prepare the blackcurrant filling in a saucepan, thicken it with the cornstarch mixture, and allow it to cool.

2. Mix the flour, yeast, sugar, salt, milk, egg, and vanilla into a dough.

3. Knead in the softened butter until the dough becomes smooth and elastic.

4. Cover and let the dough rise for 1–1½ hours.

5. Divide the dough into eight equal portions and shape each into an oval or short rectangle.

6. Flatten each portion slightly, add a spoonful of cooled filling to the center, and seal the edges carefully.

7. Arrange the buns seam-side down on a lined baking tray, leaving space between them. Cover and let rise for 30–45 minutes.

8. Heat the oven to 180°C (350°F).

9. Bake for 18–22 minutes, until lightly golden and cooked through.

10. Cool the buns before mixing the powdered sugar, milk, and vanilla into a thick icing. Drizzle over the tops and allow it to set.

Shaping and Baking Tips

Keep the filling modest so the dough can close securely around it. If the edges are coated with fruit juices, wipe them clean before sealing. Pinch the seams firmly to help prevent the filling from escaping during baking. Leave enough room between the shaped buns because they expand during their second rise. Avoid adding too much flour while kneading; dough that is overly dry can produce a heavier texture. The buns are ready when their surfaces are lightly golden and the centers are baked through.

Serving and Storage

Allow the buns to cool before adding icing. Applying it while they are hot can cause the topping to melt and run off. For a more pronounced vanilla flavor, add a little extra vanilla extract to the icing, adjusting the milk to maintain a thick consistency. These buns are best enjoyed fresh, when the dough is soft and the filling remains pleasantly fruity. Store cooled leftovers in an airtight container at room temperature for up to two days, or freeze them without icing for longer storage. Thaw and warm gently before decorating.

Blackcurrant finger buns combine soft homemade dough, tangy fruit, and a delicate vanilla topping in one approachable baking project. Allowing enough time for the dough to rise and cooling the filling before shaping are the two most important steps. The finished buns work well as an afternoon treat, a breakfast pastry, or something sweet to share with family and friends.