What is the secret of soft buns?

Don't over flour the dough . Knead for 5-6 minutes until the dough is soft and smooth. Let the dough rise in a warm spot until doubled, about an hour or so. (I usually let the dough rise right in the mixing bowl, but you can transfer to a lightly greased bowl and cover.)

How many calories are in a tea bun?

Energy: 298 calories Proportion of total calories contributed by protein, carbs and fat.

What ingredients make bread softer?

When you add milk to your dough, the lactose (milk sugar) will add a subtle sweetness to your bread, and the milk proteins will increase its nutritional value. Better still, the milk fats help retain carbon dioxide gases during baking, so your loaf comes out softer.

What makes the buns softer?

The magic of an egg Adding egg white will make the dough more stable as it rises, less likely to collapse, giving you buns that feel more soft and bouncy . So add egg to your mix for a natural bun dough improver and emulsifier.

How many calories does a bun add?

Calories. A whole-wheat hamburger bun isn't very high in calories with 140 calories per bun . Most of the calories in the bun—65%—come from carbohydrates. The protein in the bun provides a few more calories than the fat.

Is bun high in calories?

Buns do not offer any significant difference. Instead, they are high in carbohydrates and calories . Although they may provide instant energy, overconsumption will bring more harm than benefits. However, eating buns made using oat flour or whole grains can offer some health benefits.

How many calories are in 1 cup of tea?

Plain tea is calorie-free For example, an 8-ounce cup (240 ml) of freshly brewed black tea offers barely 2 calories, which is considered negligible. The same goes for most infusions ( 3 ). As such, plain tea makes an excellent substitute for sugar-sweetened beverages.

What is the secret to a soft and fluffy bread?

Add Milk To make your bread soft and fluffy, another trick used by commercial bakers is replacing water with milk. Milk has fats which make bread softer. We at Old Bridge Bakery, carrying years of tradition of bread making, provide authentic and delicious loaves of bread in different flavours. Come and enjoy!

Why are store bought buns so soft?

Many of these breads, especially packaged ones, are made with a ton of chemical additives such as calcium propionate, amylase, and chlorine dioxide which help keep them soft, light, and fluffy for days.

Newfoundland Raisin Buns - a decades old tea bun recipe like Nan made! (2024)

Newfoundland Raisin Buns.Traditional Newfoundland raisin tea buns are a cousin to scones and biscuits. Everyone’s Mom or Nan made them. Perfect with a steaming cup of tea.

Raisin Tea Buns

Newfoundland Raisin Buns. Can there be any doubt that the raisin bun is an icon of Newfoundland baking?

It would be nearly impossible to find a single person raised in this province whose mother or grandmother did not bake this most popular of staples in the Newfoundland kitchen.

Newfoundland Raisin Buns

UPDATE: September 24, 2014. This old time Newfoundland raisins buns recipe has been one of the most popular on Rock Recipes over the last 7 years. In making a list of the TOP 25 recipes in that time this one came in at number 18.

Sultana Raisins are great in this recipe but you can use any kind you like.

I have heard from countless ex-patriot Newfoundlanders as well as new bakers inside the province who have told me that a Google search for Raisin Buns is what led them to initially discover RockRecipes.com in the first place.

Looking for more brunch inspiration?

Be sure to check out this amazing collection of our 25 Best Scone Recipes.

Like this Newfoundland Raisin Buns recipe?

You’re sure to love many other recipes, including some Newfoundland favourites that we have in our Tea Buns, Scones and Muffins Category.

You’ll find lots of other traditional and locally inspired food ideas in our Newfoundland Inspired Recipes Category.

Images & recipe updated on March 13, 2017.

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The Best Newfoundland Raisin Tea Buns

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Traditional Newfoundland tea buns are a cousin to scones and biscuits. Everyone's Mom or Nan made them. Perfect with a steaming cup of tea.

Ingredients

3 cups flour
¾ cup sugar
4 tsp baking powder
½ tsp salt
¾ cup butter
2 tsp vanilla extract
1 cup evaporated milk, undiluted
1 cup raisins, light or dark, your preference. Use up to 1 1/2 cups if you like.
2 tbsp lemon juice

Instructions

I start these in my food processor because it is so fast but they can be made just as easily in a large bowl by cutting the butter in with a pastry blender or just rubbing it into the dry ingredients using your hands like Nan did.
In a food processor, combine the flour, sugar, baking powder and salt.
Cut in the butter until mixture resembles a coarse meal.
Transfer to a large bowl and toss in the raisins.
Make a well in the center of the dry mix.
Mix together the lemon juice, vanilla and milk.Pour into the well and mix only enough to form a dough ball.
Roll to 1 inch thickness and cut out buns with biscuit cutter and place on parchment lined baking sheet.
Bake at 375 degrees F for 20-25 minutes or until golden brown.
Baking time will vary depending on the size of your biscuit cutter. This recipe makes 16 tea buns.

Notes

Only use real butter in this recipe. Substitutes can cause issues with sticky dough etc.

Make sure your surface is well floured before you drop the dough onto it, you can sprinkle a little flour on top before you from it into a circle to roll out. The goal is to keep the dough as soft and unworked as possible.

I usually sprinkle on flour and fold the dough only about 3 times. So, while you can add more flour while working the dough into shape, don't overdo it or your raisinwill be less soft and tender.

Do not roll them too thin; never thinner than 1 to 1 1/2 inches. The larger the buns the thicker I tend to cut them.

Make sure you oven is well preheated and use aluminum bakeware when possible. Steel/alloy pans can carry heat too quickly and like they do sometimes with cookies, spread wider on the pan before they get the chance to lift.

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Nutrition Information

Yield

Serving Size

g
Amount Per ServingCalories 265Total Fat 10gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 3gCholesterol 27mgSodium 282mgCarbohydrates 41gFiber 1gSugar 20gProtein 4g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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