On busy mornings, I’ll grab one, toast it lightly, and have it with a strong cup of black coffee. It’s hearty enough to be a breakfast but feels like a treat. Sometimes, I’ll even crumble one over a bowl of vanilla ice cream for a last-minute, decadent dessert. They’re incredibly versatile.
Variations & Customizations
If raisins aren’t your thing, dried currants are a fantastic traditional substitute. I’ve also had great success with a mix of raisins and chopped dried cranberries for a tart twist. For a real “fruit loaf” vibe, try adding a handful of mixed peel. Just be sure whatever dried fruit you use is chopped to a similar size so it bakes evenly.
For a different flavor profile, try adding a teaspoon of cinnamon or a pinch of nutmeg to the dry ingredients. It gives the buns a wonderfully warm, spiced character that’s perfect for fall. I’ve even added the zest of one orange to the wet ingredients, which pairs magically with the raisins and makes the whole kitchen smell divine.
If you’re feeling adventurous, a “loaded” bun is fun. Fold in a half-cup of chocolate chips along with the raisins for a child-friendly version. Or, for a more adult take, soak your raisins in a tablespoon of dark rum instead of hot water. The flavor is subtle but incredibly rich. I tried this for the holidays, and they were a massive hit.
FAQ Section
Can I make the dough ahead of time?
I don’t recommend it for this particular recipe. Because it uses baking powder for leavening (which activates upon contact with liquid), the dough is best mixed and baked immediately for optimal rise and texture. Chilling the shaped, unbaked dough for a long time can result in flat, dense buns. It’s a quick dough to make, so I always do it fresh.
My buns didn’t rise much. What happened?
The most likely culprit is old baking powder. Baking powder loses its potency over time. Test yours by stirring a half-teaspoon into a cup of hot water. If it doesn’t bubble vigorously, it’s time for a new can. The other common reason is over-mixing or using warm butter, which I’ve definitely done before.
Can I use buttermilk instead of regular milk?
Yes, absolutely! I’ve tried it, and it adds a lovely, subtle tang and makes the crumb even more tender. It’s a great substitution. If you use buttermilk, proceed exactly the same way. You might find you need a tiny splash less, so add it gradually until the dough comes together.
Conclusion
Baking these Newfoundland Raisin Buns has become more than just following a recipe for me; it’s a little act of creating comfort. From that first incredible smell that fills the house to the simple joy of breaking open a warm, buttery wedge, they never fail to bring a smile. They’re humble, forgiving, and deeply satisfying. I hope you’ll give them a try in your own kitchen and discover the same cozy magic. Happy baking