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. Enjoy!
- 4 cups all purpose flour
- 1 cup shredded coconut, unsweetened
- ½ cup sugar
- 2 tbsp baking powder
- 1 cup (8 oz.) unsalted butter, melted
- 1 cup milk
- 2 eggs, beaten
- ½ tsp vanilla extract
- 1 cup dried cherries
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
- In a large bowl, whisk together the dry ingredients: flour, shredded coconut, sugar, and baking powder. Set aside.
- In another bowl, combine the wet ingredients: melted butter, milk, eggs, and vanilla extract.
- Add the wet ingredients into the dry ingredients. Stir together until combined (batter is uniform and you no longer see the dry ingredients). The dough will be sticky.
- Fold the dried cherries into the dough, making sure that the cherries are spread evenly throughout.
- Scoop approximately ¼ cup of dough into your hands to form a round ball before placing on a baking sheet, making 20 buns.
- Bake for 13-16 minutes, until a wooden skewer comes out clean and the bottoms of the buns are golden brown. Serve immediately or warm with butter or jam if you like.
- Feel free to substitute dried cherries with another dried fruit of your choice.
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Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 185Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 21mgSodium: 167mgCarbohydrates: 33gFiber: 2gSugar: 11gProtein: 4g