The first time I pulled a batch of these raisin buns from my oven, the scent that filled my kitchen was pure, nostalgic magic. It was a warm, comforting perfume of sweet yeast, buttery dough, and plump, jammy raisins that immediately transported me, even though I’d never been to Newfoundland. I had stumbled upon the recipe online, a simple list of ingredients that promised heritage and heart. As I watched them rise, golden and crackled on top, I understood why this is more than just a recipe—it’s a taste of community, of tradition, and of coziness perfected. Let me share that warmth with you.
Ingredients
- 3 ½ cups all-purpose flour (plus extra for dusting)
- ½ cup granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- ¾ cup cold butter, cubed
- 1 cup raisins (I prefer dark for their deeper flavor)
- 1 cup milk (whole milk is best here)
- 1 large egg, lightly beaten
Now, about these ingredients—trust me, each one plays a crucial role. I’ve tried this with margarine, and the texture and flavor just aren’t the same. The cold butter is non-negotiable for creating those flaky, tender layers. And don’t be tempted to skimp on the raisins or use another dried fruit without adjusting; their specific jammy sweetness as they bake is the soul of this bun. If you must, a mix of currants works, but the classic raisin is classic for a reason. I learned this the hard way when I once used craisins and ended up with a tarter, less authentic result.
Equipment Needed
- Large mixing bowl
- Pastry cutter or two forks (your clean hands work in a pinch!)
- Wooden spoon or spatula
- Measuring cups and spoons
- Baking sheet
- Parchment paper or a silicone baking mat
- Wire cooling rack
You don’t need any fancy gadgets for this recipe, and that’s part of its charm. I’ve made it both with a pastry cutter and by quickly rubbing the cold butter into the flour with my fingertips. Just be sure your hands aren’t too warm, or you’ll melt the butter. The parchment paper is my personal lifesaver for easy cleanup and preventing any sticking—I’ve had a few sad buns lose their bottoms on a bare, floured pan. A simple baking sheet is perfect; they’re meant to be rustic and cozy, not perfectly uniform.
Step-by-Step Instructions
First, you’ll whisk together your dry ingredients—the flour, sugar, baking powder, and salt—right in that large bowl. This is where I tell you: don’t skip sifting if your flour is lumpy. I did once, and I ended up with little pockets of baking powder that left a bitter taste. Once whisked, add your cold, cubed butter. Using your pastry cutter or forks, cut the butter in until the mixture looks like coarse crumbs with some pea-sized bits of butter remaining. Those bits are your ticket to flakiness! Then, stir in the raisins so they’re coated in the flour mixture, which helps prevent them from all sinking to the bottom.
Next, create a well in the center of your flour mixture. In a separate jug, lightly beat the egg into the milk, then pour it all into the well. This is the moment to switch to a wooden spoon or your hands. I start with a spoon and then always finish by hand—the dough is stiff and shaggy, and you need to feel it to know when it just comes together. Don’t overmix! As soon as there are no dry flour patches, stop. Turn the dough out onto a lightly floured surface and gently pat it into a rough circle, about an inch thick.(See the next page below to continue…)