Mandarin Orange Coconut Tea Buns

 

Sweet with mandarin orange segments and fragrant with coconut, Mandarin Orange Coconut Tea Buns are perfect with a cup of tea or a tall glass of milk.  Great in the lunch box, as well.

Last week I posted the recipe for plain Coconut Tea Buns.  Today I'm posting this variation on the plain bun.  You won't want to miss making these for any occasion.  They are a familiar offering at luncheons, kitchen parties, baby or wedding showers and church gatherings. Serve them as they are or pass the butter and jam.  A little thick cream wouldn't go astray with these, either.  Newfoundlanders love their tea buns.

Printable recipe at end of post.

Mandarin Orange Coconut Tea Buns

• 2 cups flour
• 4 teaspoons baking powder
• ½ teaspoon salt
• ½ cup sugar (can use less)
• ½ cup unsweetened fine or medium shred coconut + 2 tablespoons 
• ½ cup cold butter
• 1 can (284ml) mandarin oranges, well drained and patted dry, roughly chopped
• 1 egg
• Scant ⅔ cup milk
• 1 teaspoon vanilla
• ½ teaspoon orange extract, optional

How to make it:
Preheat oven to 400 degrees. Lightly grease or line a cookie sheet with parchment paper, if desired.

In a large bowl, stir together flour, salt, baking powder, sugar and ½ cup coconut.  With a pastry blender or two knives cut in the cold butter until the mixture is crumbly.  You may also use your hands to rub in the butter.

Beat the egg, milk and flavourings together.  Make a well in the dry ingredients and pour in the milk mixture and add the well drained mandarin oranges.  Stir with a fork to make a soft and slightly sticky dough.  Turn out on a lightly floured surface and knead gently 8 to 10 times until the dough comes together.  Roll or pat dough out about ½-inch thick.  Sprinkle with 1 tablespoon coconut and gently press in. Cut with a 2¼-inch biscuit or cookie cutter. Re-roll any remaining scraps and cut more biscuits sprinkling with more coconut before cutting. Place cut buns on the prepared cookie sheet and bake in the preheated oven 12-15 minutes or until light golden brown.  Cool on baking rack so bottoms don't become soggy.

Makes 16-18 tea buns.

Before you begin making the buns, drain a can of mandarin oranges and blot with paper toweling.  Get them as dry as you can. You can roughly chop them while they are sitting on the towel.

In a large bowl mix all the dry ingredients together.  Cut in the butter until the mixture is crumbly.

The recipe calls for vanilla and the option to use orange extract.  The orange extract gives a little boost to the orange flavour in the buns.

Beat the scant ⅔ cup of milk with the egg and flavourings.  A scant measure is not quite up to the mark.  The mandarin segments are quite wet so a little less milk is needed.

Make a well in the dry ingredients and pour in the milk and mandarin oranges. Toss together with a fork until a moist dough is formed.  You may need to use your hands to incorporate all the flour.  Be gentle.

Turn dough out on floured surface and knead together 8-10 times to bring the dough together.  Pat or roll out about ½-inch thick.  Sprinkle with 1 tablespoon of the reserved coconut and pat or roll into the dough.

Cut buns with floured biscuit or cookie cutter.  Re-roll scraps, sprinkle with more coconut and repeat cutting until all dough is used.

Place buns on the prepared pan.  You can have them touching for soft sides or leave them apart for crisper side.  They will spread if not touching.  Bake in 400 degree oven for 15 minutes.

Fresh from the oven.

Don't forget to remove the buns from the pan to a cooling rack.  You don't want soggy-bottomed buns.

Mandarin Orange Coconut Tea Buns are so tasty, with a taste of sweet mandarins in every bite.

Ready for a cup of tea or maybe tucked inside a lunch box.

To print click on arrow upper right side.⇩