Ingredients
Scale
- 4 cups all-purpose flour
- 1 cup raisins
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1 cup milk, warmed
- 2 teaspoons active dry yeast
- 1 teaspoon salt
- 1 large egg
Instructions
- Step 1: In a small bowl, dissolve the active dry yeast in the warmed milk and let it sit for about 5 minutes until frothy.
- Step 2: In a large mixing bowl, combine the flour, sugar, and salt. Add the softened butter and mix until crumbly.
- Step 3: Create a well in the center of the flour mixture and add the yeast mixture along with the beaten egg. Mix until a soft dough forms.
- Step 4: Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic. Incorporate the raisins during kneading.
- Step 5: Place the kneaded dough in a greased bowl, cover it with a clean cloth, and let it rise in a warm place for about 1 to 2 hours or until doubled in size.
- Step 6: After rising, punch down the dough and shape it into small balls. Place them on a greased baking sheet, cover again, and allow them to rise for another 30 minutes.
- Step 7: Preheat your oven to 375°F (190°C). Bake the buns for about 15-20 minutes or until golden brown. Let cool slightly before serving.
Notes
- For optimal freshness, store the Newfoundland Raisin Buns in an airtight container at room temperature for up to three days, or freeze them for longer storage.
- To enjoy the buns warm again, simply reheat them in a 350°F (175°C) oven for about 5-10 minutes, or lightly toast them in a toaster for a few minutes until warmed through.
- These delightful buns pair wonderfully with butter and a drizzle of honey or jam, making them perfect for breakfast or an afternoon tea treat.
- For extra softness and flavor, make sure to knead the dough until it’s smooth and elastic, as this helps develop the gluten structure that gives the buns their fluffy texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bun
- Calories: 220
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 2g
- Trans Fat: 0g
- Protein: 10g