In this guide, we’ll show you how to make traditional Newfoundland raisin tea buns from scratch. The recipe is simple and straightforward, ensuring that even novice bakers can achieve perfect results. You’ll start by mixing together basic ingredients like flour, sugar, and baking powder, creating a light and fluffy dough. Next, you’ll fold in plump raisins, evenly distributing them throughout the dough for bursts of sweetness in every bite. We’ll provide tips on how to shape and bake your tea buns to achieve a golden-brown exterior and a soft, moist interior. Our step-by-step instructions will guide you through the entire process, from mixing the dough to serving the freshly baked buns.
Experience the delightful taste of homemade Newfoundland raisin tea buns and share this beloved tradition with family and friends. These buns are sure to become a favorite in your baking repertoire, bringing a touch of Newfoundland’s rich culinary heritage to your kitchen.
Raisin Tea Buns Recipe:
4 cups flour
3/4 cup butter
5 tsps. baking powder (heaping)
1/2 cup sugar
1/2 tsp. salt
1/2 tsp. vanilla
1 cup milk
2 eggs (beaten)
Preheat oven to 400 F, Soak raisins in 1 cup warm water for 10 minutes, drain.
Combine dry ingredients in a large bowl, rub in butter or use a pastry cutter until crumbly.
Add raisins milk, eggs, and vanilla to dry ingredients.
Mix together to make a soft dough.
Put dough on a floured surface, knead four or five times. Roll to 1/2-inch thickness and cut out buns with a round cutter.
Place in a non-stick cake pan in rows, touching each other. Bake for 10-15 minutes, until golden.
Cool on racks.
These will melt in your mouth, soaking the raisins keeps them from drying out and burning in the oven.
Raisin Tea Buns (Recipe #2)
2/3 lb. Hard margarine
5 cups of flour
6 tsp. baking powder
little bit of salt
4 table spoon of sugar
3/4 cup of raisins
Mix all of the above together.
Now mix the following:
1 egg
1/2 Cup Orange Juice
1/2 Cup milk
Now add wet mix to dry mix, once mixed together, Knee the dough 4-6 times.
Place the dough onto a lightly floured surface, such as a large rolling board.
Pat or roll out the dough until it is about 1/2 inch thick.
Using a floured round cookie cutter, cut out the tea buns and place each on the greased cookie sheet.
I poke a fork in the bun 4 times along the top.
Bake at 400 for 12-17 minutes (or until bun is Golden Brown on the top)