THE BEST NEWFOUNDLAND RAISIN TEA BUNS
Traditional Newfoundland tea buns are a cousin to scones and biscuits. Everyone's Mom or Nan made them. Perfect with a steaming cup of tea.
Provided by Barry C. Parsons
Time 30m
Number Of Ingredients 9
Steps:
- I start these in my food processor because it is so fast but they can be made just as easily in a large bowl by cutting the butter in with a pastry blender or just rubbing it into the dry ingredients using your hands like Nan did.
- In a food processor, combine the flour, sugar, baking powder and salt.
- Cut in the butter until mixture resembles a coarse meal.
- Transfer to a large bowl and toss in the raisins.
- Make a well in the center of the dry mix.
- Mix together the lemon juice, vanilla and milk.Pour into the well and mix only enough to form a dough ball.
- Roll to 1 inch thickness and cut out buns with biscuit cutter and place on parchment lined baking sheet.
- Bake at 375 degrees F for 20-25 minutes or until golden brown.
- Baking time will vary depending on the size of your biscuit cutter. This recipe makes 16 tea buns.
Nutrition Facts : Calories 265 calories, Carbohydrate 41 grams carbohydrates, Cholesterol 27 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 6 grams saturated fat, ServingSize g, Sodium 282 grams sodium, Sugar 20 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
CINNAMON RAISIN BUNS
Found this in "Bread of New England". I had high hopes for it, but it turned out unimpressively. Maybe just operator error? (Prep time includes rising.)
Provided by Burgundy Damsel
Categories Breads
Time 4h20m
Yield 18 rolls, 18 serving(s)
Number Of Ingredients 12
Steps:
- In a wide saucepan, combine the 1 cup of milk, 1/4 cup butter, sugar and salt. Place over medium heat and stir until butter is melted. Transfer to large mixing bowl to cool.
- When the mixture is barely warm to the touch, stir in dissolved yeast and beaten egg. Add 2 cups of the flour and beat with a wooden spoon until smooth.
- Gradually blend in additional flour until the dough becomes too difficult to stir. Turn out onto floured surface and knead in as much of the remaining flour as necessary to form a cohesive dough.
- Continue kneading in flour until the dough is soft yet no longer sticks to the work surface. Transfer to a greased bowl and cover with a clean kitchen towel. Set aside to rise until double in bulk.
- In a small bowl, whisk together the brown sugar and cinnamon. Melt the remaining 1/4 cup of butter and set aside. Generously grease a 9x13 inch baking dish.
- Punch dough down and turn out onto floured surface. Roll into a 12x18 inch rectangle. Trim the edges to square off the rectangle. Lift the dough to loosen it from the work surface. Brush the melted butter over the surface of the dough.
- Sprinkle on the brown sugar and cinnamon. Scatter raisins over the sugar.
- Starting on the long side, roll the dough up. Pinch the edges together to seal the seam.
- Using a serrated knife, cut the roll into 18 1-inch pieces. Place, cut side down, in the prepared baking dish. Cover and set aside to rise.
- When double in bulk, bake in a pre-heated 375* oven for 20 to 25 min, or until nicely browned.
- Place on a rack to cool for 20 minutes.
- Combine the confectioner's sugar and cold milk in a small bowl and blend until smooth. Brush over the surface of warm rolls with a pastry brush.
Nutrition Facts : Calories 250, Fat 6.3, SaturatedFat 3.7, Cholesterol 27.4, Sodium 180.5, Carbohydrate 45.1, Fiber 1.2, Sugar 21.6, Protein 4.1
VEGAN RAISIN BUNS
From theppk.com (with a few personal tweaks), this delicious and simple recipe is placed on here for safe-keeping and measurement conversion. It does require kneading, but I personally don't find it too tedious. I've tried it once with success, so hopefully they turn out well for you too!
Provided by splitendharry
Categories Yeast Breads
Time 55m
Yield 20 buns
Number Of Ingredients 9
Steps:
- In a pot, melt the margarine, then add soy milk and yeast (if dry yeast, mix together with dry ingredients instead).
- In a large bowl, blend all the dry ingredients (flour, 100 g sugar, cardamom) and add the milk and margarine mixture. Mix well. Fold in raisins.
- Knead dough for about 5 minute Let dough rise in a hot place for about 20 minutes.
- Turn the dough onto a floured surface and knead for 2-3 minutes.
- Roll dough into roughly 20 rounded biscuits. Place on cookie sheet and cover with towel. Let rise in a hot place about 10 more minutes.
- Preheat oven to 430°F.
- Mix together the 1 tbsp sugar and water. Brush each bun with the sugar water. Bake 10-15 minutes.
Nutrition Facts : Calories 175.6, Fat 4.7, SaturatedFat 0.8, Sodium 65, Carbohydrate 29.3, Fiber 1.6, Sugar 7.7, Protein 4.6
LEMON FROSTED GOLDEN RAISIN BUNS
Make and share this Lemon Frosted Golden Raisin Buns recipe from Food.com.
Provided by Derf2440
Categories Breads
Time 55m
Yield 18 buns
Number Of Ingredients 12
Steps:
- Heat oven to 375f degrees.
- Bring water, butter, sugar and salt to boil.
- Add flour and beat until mixture leaves sides of pan.
- Remove from heat and beat 2 minutes to cool.
- Add eggs one at a time, beating until smooth and satiny after each addition.
- Add raisins and mix well.
- Drop by measuring tablespoons full onto greased cookie sheet.
- Bake 30 to 35 minutes.
- Ice while warm.
- Frosting: Combine ingredients in order given.
OOEY-GOOEY CINNAMON BUNS
These buns are sooo good hot from the oven when they're gooey and warm.
Provided by dakota kelly
Categories Bread Yeast Bread Recipes
Time 3h
Yield 15
Number Of Ingredients 15
Steps:
- In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.
- In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9x13 inch baking pan. Sprinkle bottom of pan with 1/2 cup pecans; set aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside.
- Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle. Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
- Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.
Nutrition Facts : Calories 392.4 calories, Carbohydrate 45.3 g, Cholesterol 66.1 mg, Fat 21.7 g, Fiber 1.9 g, Protein 5.6 g, SaturatedFat 10.5 g, Sodium 281.9 mg, Sugar 18.5 g
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