The Good Favorite #Food #Breakfast #Snack #Buns #Recipes >> Newfoundland Raisin Tea Buns
The Good Favorite #Food #Breakfast #Snack #Buns #Recipes >> Newfoundland Raisin Tea Buns
This is the right choice for the people around you. I hope this recipe is an inspiration for other people around the world ...
You can make this recipe anywhere and anytime with anyone... and also for those of you who like to make their own dishes...
All ages and people can taste this dish. So what are you waiting for? try making this dish lovingly, so that the dishes are made more delicious. Good Luck...
You Need To
Directions
Recipes Note
Only use real butter in this recipe. Substitutes like 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 raisin will 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 your 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.
This Recipe From :
https://www.rockrecipes.com/newfoundland-raisin-buns/
Thank you for visiting my website... Hopefully, it will be useful and you can share with your family or other people...
To find out more about other recipes: click here
Cookpad
The Good Favorite #Food #Breakfast #Snack #Buns #Recipes >> Newfoundland Raisin Tea Buns
This is the right choice for the people around you. I hope this recipe is an inspiration for other people around the world ...
You can make this recipe anywhere and anytime with anyone... and also for those of you who like to make their own dishes...
All ages and people can taste this dish. So what are you waiting for? try making this dish lovingly, so that the dishes are made more delicious. Good Luck...
You Need To
- 1.31 cups flour
- 0.33 cup sugar
- 1.75 tsp baking powder
- 0.22 tsp salt
- 0.33 cup butter
- 0.88 tsp vanilla extract
- 0.44 cup undiluted evaporated milk
- 0.44 cup raisins light or dark, your preference. Use up to 1 1/2 cups if you like.
- 0.88 tbsp lemon juice
Directions
- 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.
Recipes Note
Only use real butter in this recipe. Substitutes like 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 raisin will 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 your 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.
This Recipe From :
https://www.rockrecipes.com/newfoundland-raisin-buns/
Thank you for visiting my website... Hopefully, it will be useful and you can share with your family or other people...
To find out more about other recipes: click here
Cookpad
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