admin1 These soft, fluffy tea buns are lightly sweetened and perfect for serving with butter, jam, or a generous dollop of homemade rhubarb compote. Tender on the inside with a golden crust, they make a wonderful addition to afternoon tea, brunch, or a cozy breakfast. The tart rhubarb topping beautifully balances the richness of the buns, creating a classic homemade treat everyone will love.
Why You’ll Love This Recipe
- Soft, pillowy texture
- Lightly sweet flavor that pairs well with rhubarb
- Perfect for tea time or breakfast
- Easy to make with pantry staples
- Freezer-friendly and make-ahead friendly
Ingredients
For the Tea Buns
- 4 cups (500 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- 2¼ teaspoons (7 g) instant yeast
- 1 teaspoon salt
- 1 cup (240 ml) warm milk (110°F/43°C)
- ¼ cup (60 ml) warm water
- ¼ cup (57 g) unsalted butter, melted
- 1 large egg
For the Rhubarb Compote
- 3 cups chopped fresh rhubarb
- ½ cup (100 g) granulated sugar
- 2 tablespoons water
- 1 teaspoon vanilla extract
Equipment Needed
- Large mixing bowl
- Stand mixer (optional)
- Baking sheet
- Parchment paper
- Small saucepan
- Wire cooling rack
Preparation Time
- Prep Time: 20 minutes
- Rise Time: 1 hour 15 minutes
- Bake Time: 15–18 minutes
- Total Time: Approximately 1 hour 55 minutes
Yield
12 tea buns
Instructions
Step 1: Make the Dough
In a large mixing bowl combine:
- Warm milk
- Warm water
- Sugar
- Yeast
Allow the mixture to sit for 5 minutes until slightly foamy.
Add:
- Melted butter
- Egg
- Salt
Mix well.
Gradually add the flour, one cup at a time, stirring until a soft dough forms.
Step 2: Knead the Dough
Transfer dough to a lightly floured surface.
Knead for 8–10 minutes until smooth and elastic.
If using a stand mixer, knead with a dough hook for about 6 minutes.
The dough should be soft and slightly tacky but not sticky.
Step 3: First Rise
Place dough into a lightly greased bowl.
Cover with a clean towel or plastic wrap.
Allow to rise in a warm place for:
60 minutes
or until doubled in size.
Ideal rising temperature:
75–80°F (24–27°C)
Step 4: Prepare the Rhubarb Compote
While the dough rises, combine in a saucepan:
- Rhubarb
- Sugar
- Water
Cook over medium heat.
Temperature:
Medium heat (about 350°F / 175°C stovetop equivalent)
Cook for:
10–12 minutes
Stir occasionally until the rhubarb softens and breaks down.
Remove from heat and stir in vanilla extract.
Allow to cool completely.
Step 5: Shape the Buns
Punch down the risen dough.
Divide into 12 equal portions.
Shape each portion into a smooth ball.
Place onto a parchment-lined baking sheet leaving space between each bun.
Step 6: Second Rise
Cover loosely and let rise for:
15–20 minutes
until puffy.
Step 7: Bake
Preheat oven to:
375°F (190°C)
Bake for:
15–18 minutes
or until golden brown on top.
Internal temperature should reach:
190°F (88°C)
for fully baked buns.
Step 8: Cool
Transfer buns to a wire rack.
Allow to cool for at least 15 minutes.
Serve warm or room temperature with a spoonful of rhubarb compote.
Serving Suggestions
These tea buns are wonderful served with:
- Rhubarb compote
- Butter
- Clotted cream
- Strawberry jam
- Honey
- Lemon curd
Pair with:
- Earl Grey tea
- English Breakfast tea
- Coffee
- Hot chocolate
Tips for Success
Use Fresh Yeast
Fresh yeast ensures a good rise and fluffy texture.
Don’t Over-Flour
Too much flour can make the buns dense.
Warm Ingredients Matter
Milk and water should be warm, not hot, to activate the yeast properly.
Cool the Compote
Warm compote can make the buns soggy if added too early.
Storage
Room Temperature
Store in an airtight container for up to 2 days.
Refrigerator
Store rhubarb compote separately for up to 5 days.
Freezer
Freeze buns for up to 3 months.
Thaw and warm before serving.
Variations
Cinnamon Tea Buns
Add 1 teaspoon cinnamon to the dough.
Lemon Tea Buns
Add 1 tablespoon lemon zest.
Whole Wheat Version
Replace half the flour with whole wheat flour.
Raisin Tea Buns
Add 1 cup raisins to the dough.
Nutritional Information
Per Bun (without extra compote)
- Calories: 220
- Protein: 6 g
- Carbohydrates: 37 g
- Fat: 5 g
- Saturated Fat: 3 g
- Fiber: 1 g
- Sugar: 8 g
- Sodium: 210 mg
Rhubarb Compote (2 tablespoons)
- Calories: 35
- Carbohydrates: 9 g
- Sugar: 8 g
- Fiber: 1 g
