These tea buns are adapted from an old community cookbook from Manitoba, but a quick Google search for tea buns may lead you to Newfoundland and Labrador, as a traditional raisin bun. Wherever these buns may have originated, this adaptation is simply tasty and addictive once you try one.
Delicious, soft and flaky, not-too-sweet, and oh so easy to make. The buns have a light coconut flavour from the shredded coconut and the dried cherries give the buns a tasty sweet and tart note. Of course, you can leave out the cherries or substitute them with a different type of dried fruit.
I like to heat the leftover buns up in the microwave for a few seconds and eat it with a little strawberry jam or butter and a cup of hot tea, but it's also great to take on-the-go.
I hope you enjoy this recipe!
The dry ingredients (not mixed) and the wet ingredients (mixed) along with the dried cherries are ready to be combined. Amounts listed in the "Ingredients" section below.
Once the wet ingredients are added to the dry ingredients, use a wooden spoon (a spatula will work to) to combine the ingredients until an uniform, slightly sticky dough forms. Then fold in the dried cherries.
The buns are formed into balls and baked at 400 degrees.
It's best to eat them warm. I like to add a little jam or butter when eating these tasty treats.