I’ll never forget the first time I pulled a batch of Newfoundland Raisin Buns out of my oven. My kitchen transformed. The cold, grey afternoon outside my window was utterly defeated by the warm, sweet perfume of baking dough, butter, and plump raisins that filled every corner of the room. It smelled like comfort, like a grandmother’s kitchen, like a sanctuary. I discovered this recipe tucked in an old community cookbook, its page lovingly stained, and I knew I had to try it. What I didn’t know was that I was about to bake my new favorite treat—a humble, deeply satisfying bun that’s perfect with a cup of tea and a quiet moment. Now, I’m so excited to share it with you.
Ingredients
- 4 cups all-purpose flour
- ½ cup granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- ¾ cup cold butter, cubed
- 1 cup raisins
- 1 cup milk
- 1 large egg
Okay, let’s talk ingredients. First, the butter. I’ve tried this with margarine in a pinch, and trust me, it’s just not the same. The rich, distinct flavor of real, cold butter is non-negotiable here; it’s what creates those lovely, flaky pockets in the dough. For the raisins, I highly recommend giving them a quick soak in hot water for 10 minutes, then draining and patting them dry. This plumps them up beautifully and prevents them from drawing moisture from the dough during baking—a little tip I learned after my first, slightly dry batch. And don’t be tempted to skip the egg; it’s the glue that holds these tender buns together.
Equipment Needed
- Large mixing bowl
- Pastry cutter or two forks
- Wooden spoon
- Measuring cups and spoons
- Baking sheet
- Parchment paper or a light greasing
- Wire cooling rack
You don’t need any fancy equipment for these, which is part of their charm. A pastry cutter is my hero for working the cold butter into the flour quickly, keeping it from melting in my hands. If you don’t have one, two forks work perfectly well—just be patient. I always line my baking sheet with parchment paper. It’s my security blanket against any sticky bottoms and makes cleanup a dream. And a wire cooling rack is essential; letting these buns cool directly on the hot pan will steam the bottoms and make them soggy. I learned that the hard way with a batch that had a disappointingly soft crust.
Step-by-Step Instructions
Start by whisking your dry ingredients—flour, sugar, baking powder, and salt—right in your large bowl. This isn’t just mixing; it’s ensuring every bite is evenly seasoned and leavened. Now, drop in those cold butter cubes. Here’s where you get hands-on: using your pastry cutter or forks, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits of butter still visible. This is what gives you that wonderful texture. I used to work it until it was like sand, but I promise, leaving those little butter flecks makes a huge, flaky difference.
Next, stir in your plumped raisins so they’re evenly distributed. In a separate jug, whisk the milk and egg together until just combined. Make a well in the center of your dry ingredients and pour the wet mixture in. This is the moment to be gentle. With a wooden spoon, and then your hands, bring the dough together. It will be shaggy and a bit sticky, but that’s okay. Don’t over-knead it! I learned that the hard way—overworking it leads to tough buns. Just fold it a few times in the bowl until no dry flour remains.(See the next page below to continue…)