Lassy Buns — Newfoundland molasses raisin buns.
There’s a reason why so many old fashioned recipes are still around. They’re delicious classics that never get tiresome. Take for instance, Newfoundland molasses raisin buns (also known as Lassy Buns or Lassie Buns). A simple tea bread, Lassy Buns are sort of a cross between a molasses cookie and a biscuit.
The bun that goes with everything
There’s nothing fancy about them and that’s their charm. It’s also why they seem to suit every part of the day. Eat them with tea, as an afternoon nibble, with a slice of cheese, warmed and slathered with butter, alongside a cup of soup. You’ll find that Lassy Buns are simple and satisfying.
These buns have a very tender crumb but are not crumbly. They will last 3-4 days in a bag on the counter.
This recipe is from the Newfoundland blog, Stuffed at the Gills.
Molasses Raisin Buns – Lassy Buns
Makes 12-18 buns
- 3 cups flour (a little more if necessary)
- ½ cup sugar
- ½ tsp. salt
- 1 ½ tsp. baking soda
- 2 tsp. baking powder
- 1 tsp. cinnamon (optional)
- ¼ tsp. cloves (optional)
- ½ cup raisins or dried currants
- ½ cup butter, melted
- ½ cup molasses
- ½ cup milk
- 1 egg
- 1 tsp. vanilla (optional)
- Preheat oven to 400 degrees. Line a cookie sheet with parchment paper.
- In a large bowl whisk together dry ingredients.
- In another bowl (or saucepan) whisk the molasses and milk with the melted butter. Make sure it’s cool to the touch then beat in egg and vanilla (if using).
- Add wet mixture to the dry ingredients and stir gently until combined. Let site for a couple of minutes.
- Scrape dough onto a well-floured surface and knead gently a few times. (The dough will be very soft.)
- Pat or roll to one-inch thick and cut into rounds.
- Place on prepared sheet, with edges just touching. Bake 12-15 minutes.
(Place them further apart for buns with crusty sides).