The Great Australian Bake Off

These beautiful blue berry finger buns are the perfect sweet treat to take to a summer barbeque.


  • Bun dough

  • 1kg strong white bread flour

  • 100g caster sugar

  • 80 unsalted butter, softened

  • 4 free-range eggs

  • 4 x 7g sachets instant yeast

  • 4 tsp salt

  • 300ml warm milk

  • 280ml water

  • 100g dried blueberries

  • Blueberry Compote

  • 375g blueberries

  • 90g caster sugar

  • 180ml lemon juice (about 3-4 lemons)

  • 60ml water

  • Filling (crème pâtissière)

  • 500ml milk

  • 1 vanilla bean

  • 4 egg yolks

  • 60g caster sugar

  • 20g plain flour

  • 20g corn flour

  • Decoration

  • 50g icing sugar mixture

  • Zest of 5 lemons

  • 5 tbsp caster sugar

  • 24 blueberries


  • 1.

    For the bun dough, preheat the oven to 220°C. Combine half the water, 4 tbsp of the sugar and the yeast in a bowl, stir and set aside for 5 mins to foam the yeast. Combine all the ingredients into the bowl of an electric mixer and hold back some of the water. Knead with a dough hook in low speed for about 10 minutes, add the water you held back if you need to. You want a smooth elastic dough. Move the dough to an oiled bowl, cover with cling film and leave to rise for an hour or until doubled in size.

  • 2.

    Meanwhile, make the blueberry compote, place all the ingredients in a saucepan and simmer until slightly thickened. Strain the compote and reserve the juice.

  • 3.

    For the sweet filling, make the crème pâtissière by placing the milk and scraped vanilla bean into a saucepan and bring to the boil. In the bowl of an electric mixer whisk the egg yolks and sugar until the sugar is dissolved. Add the flour and cornflour until a paste has formed. When the milk is at boiling point gradually add to the egg mix. Place the mixture back into the saucepan and continuously stir until it has thickened and bubbles appear. Keep cooking the mixture until the flour cooks out and you can no longer taste it. Transfer to a plate or flat tray, cover with cling film, right onto the surface of the mixture to prevent a skin and refrigerate for about 20 mins.

  • 4.

    To shape the buns, take the risen dough, punch down and roll out into a rectangle. Spread half the blueberry compote (the bit with the berries still in it, not the juices) over the dough, sprinkle over the dried blue berries and roll up.

  • 5.

    Divide the dough into 24 pieces, each about 70g then roll into balls and shape into fingers about 13cm long. Place onto a greased baking tray, leaving space for them to double in size, then leave to rise for at least 30 minutes. They should just touch each other when they’ve risen.

  • 6.

    Bake in the oven for 10-15 minutes then set the buns aside to cool. Make a cut into the side of each bun.

  • 7.

    Mix the crème pâtissière with the other half of the blueberry compote and pipe into each bun.

  • 8.

    For the icing, sift the icing sugar in a wide bowl and gradually stir in the juice from the blueberry compote to form a thick paste.

  • 9.

    Dip the top of the cooled fingers into the icing, then leave to set on a wire rack.

  • 10.

    To decorate, mix lemon zest with caster sugar. Top each bun with a blueberry and a

  • 11.

    Line of the lemon zest and sugar mix.

Nutritional information

Nutritional analysis per serving (234 servings)

  • Energy 306kj
  • Fat Total 31g
  • Saturated Fat 19g
  • Protein 1g
  • Carbohydrate 5g
  • Sugar 2g
  • Sodium 46mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This recipe has not been edited or tested by the Bake Off Food Department

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