Christmas Buns (Or Not!)
A Canadian Family Recipe
This bun recipe is a cherished Canadian family tradition that we make every year for Christmas. The dough is soft and fragrant, and the buns stay incredibly fluffy thanks to a simple, entirely homemade method.
Ingredients
For the Dough
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9 tbsp vegetable shortening
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2 cups milk
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1 cup sugar
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2 eggs
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1 cup raisins
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3 sachets (packets) active dry yeast
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3/4 cup warm water (not boiling)
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9 cups flour
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1 tbsp sugar (to activate the yeast)
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For the Filling
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Softened butter
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Brown sugar
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Cinnamon
For the Glaze
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1 egg beaten with a splash of milk
Instructions
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In a saucepan, melt the vegetable shortening with the milk and sugar. Remove from heat and let cool completely (lukewarm).
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Beat the eggs in a separate bowl. Once the milk mixture has cooled, whisk in the eggs.
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Boil the raisins for a few minutes to plump them. Drain and set aside.
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In a small bowl, pour the warm water and add the yeast along with the tablespoon of sugar. Let it sit until the mixture becomes foamy.
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Place the 9 cups of flour in a large bowl and make a well in the center. Pour in the liquid mixture, the raisins, and the activated yeast. Mix and knead until you have a soft, smooth dough.
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Cover the dough with a damp cloth and let it rise for about 1.5 hours, or until doubled in size.
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Roll out the dough on a lightly floured surface to a thickness of about 1.5 cm (approx. ½ inch). Brush with softened butter, then sprinkle generously with brown sugar and cinnamon.
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Roll the dough tightly into a log, then cut into slices about 3 cm wide.
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Place the buns on a baking sheet or in a buttered dish. Cover again with a damp cloth and let rise for another 1.5 hours.
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Brush each bun with the egg and milk wash.
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Bake at 350°F (180°C) until the buns are golden brown.