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
TRADITIONAL NEWFOUNDLAND RAISIN TEA BUNS
Traditional Newfoundland Raisin Tea Buns, made with a few simple ingredients and so very tasty. Hi and welcome to my website! Thank you for stopping by and if you are looking to make some tasty raisin tea buns you are in the right place..... we hope you check out the video tutorial to our delicious little raisin tea buns before you leave. These tea buns are quick and easy to make. If you are expecting company you can make them in 30 minutes or less. Traditional Newfoundland Raisin Tea Buns, made with sultana raisins and a few simple ingredients. Of course you can't have tea buns without a nice cup of tea, so seat back and make yourself a cup of tea and enjoy our recipe. Tea buns is a old time recipe, these are Newfoundlanders favourites for many years, every household would make them and they were plenty of them. I have two more recipes on my website one for plain Traditional Newfoundland Tea Buns Plain Tea Buns, raisins, cranberries with butter and a cup of tea. and the other tea bun recipe is for Traditional Newfoundland Molasses Buns and they are equally delicious. Traditional Newfoundland Molasses Buns. Raisin tea buns in a fine china dish my mom gifted me. Check out the link to our first and second cookbook. https://www.bonitaskitchen.com/cookbook Bonita's Kitchen first Cookbook This is our link to our second cookbook. Please continue on to my recipe for Traditional Newfoundland Raisin Tea Buns.
Provided by Bonita's Kitchen
Yield 24 buns
Number Of Ingredients 8
Steps:
- Method: Mix all dry ingredients into a bowl, then add pieces of cold butter and mix well together. Mix egg and milk together in another bowl and add to mixture working it in with a spoon then your hand until almost into a ball. Add raisins if you are making the raisin buns if not don't add. Continue on forming into a ball then put out onto a piece of wax paper or parchment paper. After pinch off small pieces of dough and form a ball, then place on the parchment paper and make all balls the same size. If you like to roll them out follow this method, cover with a sprinkle of flour and roll into 1/4 inch thick pastry. With a 2 inch cookie cutter, cut out 24 buns, place on a greased cookie pan or square pan, place in a 350º oven for 15 minutes or until light golden brown. Don't over bake tea buns because they will be dry. Once baking is complete, remove from oven put on a serving plate eat hot or cold with butter and homemade jam.
Nutrition Facts :
GOLDEN RAISIN BUNS
These delightful buns will remind you of old-fashioned cream puffs with a mild lemon flavor. They look appealing on a platter and sure get snatched up quickly. -Kathy Scott, Hemingford, Nebraska
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 20 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, pour 1 cup of water over raisins; let stand for 5 minutes. Drain; set raisins aside. In a large saucepan, bring butter, sugar, salt and remaining water to a boil. Add flour all at once; stir until a smooth ball forms. Remove from the heat; beat by hand for 2 minutes. , Add eggs, one at a time, beating well after each addition. Beat until mixture is well blended, about 3 minutes. Stir in the raisins. Drop by tablespoons 2-in. apart onto greased baking sheets. Bake at 375° for 30-35 minutes or until golden brown. Transfer to a wire rack. , For icing, melt the butter in a small saucepan; stir in the cream. Remove from the heat; add sugar, lemon juice and vanilla. Spread on buns while still warm. Serve warm if desired.
Nutrition Facts : Calories 120 calories, Fat 6g fat (4g saturated fat), Cholesterol 57mg cholesterol, Sodium 95mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.
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
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