If you’re feeling truly decadent, try turning them into a shortcake. I’ve split a day-old bun, lightly toasted it, and piled it high with whipped cream and macerated berries. It’s a fantastic way to use them up and feels like a brand-new dessert. They have the sturdiness to hold up to juicy fruit without getting soggy, which makes them perfect for this.
Variations & Customizations
While the classic raisin bun is hard to beat, I’ve enjoyed playing with flavors. Once, I substituted half the raisins with dried cranberries and added a teaspoon of orange zest to the dry ingredients. The citrus brightened the whole batch beautifully. Another time, I added a half teaspoon of cinnamon and a quarter teaspoon of nutmeg to the flour for a spiced winter version that made my kitchen smell like the holidays.
For a “fancy” version, I’ve added a handful of good quality dark chocolate chips along with the raisins. The chocolate gets melty and marries wonderfully with the buttery dough. My nephew loves this version, and I have to admit, it’s a pretty fantastic treat. You could also try a mix of currants and chopped candied peel for a more traditional fruit bun profile.
If you’re not a fan of dried fruit at all, you can make a plain “tea biscuit” version by simply omitting the raisins. They become the most wonderful, slightly sweet base for sandwiches or a side for soup. I’ve also brushed the tops with garlic butter and sprinkled them with everything bagel seasoning before baking for a savory twist that disappeared in minutes at a family dinner.
FAQ Section
Can I make the dough ahead of time?
I don’t recommend making the full dough ahead and refrigerating it, as the baking powder will start to activate and you’ll lose that crucial rise. However, you can mix the dry ingredients (with the butter cut in and raisins added) the night before and keep it covered in the fridge. In the morning, just add the cold milk and egg mixture, and you’re minutes away from fresh buns. It’s a wonderful weekend morning shortcut.
Why are my buns dry?
Dry buns usually come from two places: overmixing the dough or overbaking. Remember, mix just until combined, and keep a close eye on the oven timer. Every oven runs a little different, so start checking at 20 minutes. Also, be precise with your flour measurement—I fluff the flour in the bag, spoon it into the measuring cup, and level it off. Scooping directly with the cup can pack in too much flour, leading to a drier dough.
Can I use buttermilk instead of regular milk?
Absolutely! I’ve done this, and it adds a lovely, subtle tang. If you use buttermilk, I recommend adding a ½ teaspoon of baking soda along with your baking powder to help neutralize the acid and ensure a good rise. The texture becomes even more tender. It’s a fantastic variation if you have buttermilk to use up.
Conclusion
Baking these Newfoundland Raisin Buns has become more than just following a recipe for me; it’s a little ritual of comfort. From the simple, wholesome ingredients to the incredible aroma that promises something delicious is coming, every step feels connected to a long tradition of home bakers. I hope you’ll give them a try in your own kitchen, fill it with that wonderful smell, and discover your own reason to love this humble, perfect bun. Happy baking