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Raisin Tea Buns Recipe

Traditional Newfoundland Raisin Tea Buns Recipe

4 cups flour
3/4 cup butter
5 tsps. baking powder (heaping)
1/2 cup sugar
1/2 tsp. salt
1/2 tsp. vanilla
1 cup milk
2 eggs (beaten)

Preheat oven to 400 F, Soak raisins in 1 cup warm water for 10 minutes, drain. Combine dry ingredients in a large bowl, Rub in butter or use a pastry cutter until crumbly.

Add raisins milk, eggs, and vanilla to dry ingredients. Mix together to make a soft dough. Put dough on a floured surface, knead four or five times. Roll to 1/2 inch thickness and cut out buns with a round cutter. Place in a non stick cake pan in rows, touching each other. Bake for 10-15 minutes, until golden. Cool on racks. These are melt in your mouth, soaking the raisins keeps them from drying out and burning in the oven.

Raisin Tea Buns (Recipe #2)

2/3 lb. Hard margarine
5 cups of flour
6 tsp. baking powder
little bit of salt
4 table spoon of sugar
3/4 cup of raisins

Mix all of the above together.

Now mix the following:
1 egg
1/2 Cup Orange Juice
1/2 Cup milk

Now add wet mix to dry mix, once mixed together, Knee the dough 4-6 times.

Place the dough onto a lightly floured surface, such as a large rolling board. Pat or roll out the dough until it is about 1/2 inch thick. Using a floured round cookie cutter, cut out the tea buns and place each on the greased cookie sheet. I poke a fork in the bun 4 times along the top.

Bake at 400 for 12-17 minutes (or until bun is Golden Brown on the top)

Traditional recipes found on this site have been submitted by our visitors, found in old Newfoundland recipe cook books, etc. We do not copy recipes from other websites and we hope that other websites do not repost/copy the recipes found on this website. Photo may not be exactly from recipe, all recipe photos believed to be public domain. Thank you