Molasses Raisin Buns

Judith Hannemann — Sun, 13 Nov 2022 00:00:11 +0000

Molasses raisin buns are an old-fashioned treat. Easy to make and totally delicious.

Molasses Raisin Buns–Old-Time Treat

If you’re looking for a real old-fashioned treat for Christmas, these molasses raisin buns are just what you’re looking for.

They have a real old-fashioned flavor from the molasses. That’s a deep rich flavor which we’ve gotten away from lately. Molasses used to be used so much more years ago and I really don’t know why it seemed to fall out of favor as an ingredient. Sure, it’s used in gingerbread and all, but it was a more common ingredient not so long ago.

For my UK readers, black treacle is almost the same as the US standard molasses, so just substitute that.

Forming The Dough

First thing to know is even though this recipe has four cups of flour, its yield isn’t big. The reason is you form them into balls about the size of a golf ball (maybe a tad larger) so you are not overrun with buns.

The one thing to remember here is the dough is pretty sticky so you’ll want to form the balls with damp hands. The good thing is you can just scoop–I use an ice cream scoop–(affiliate link) them into a standard muffin pan. Do make sure to grease the cups of the muffin pan if you choose to use one. I didn’t–I used a large baking sheet lined with parchment that I sprayed with non-stick spray. Nothing stuck.

Raisins Or Not

Originally, these molasses buns contained no raisins. I add them because they give them a very interesting flavor.

Funny given the molasses and all, these are not overly sweet. Of course the raisins add a touch of sweetness, but they are still not sugary. They’re excellent for dunking if you have any left over the next day

The Recipe

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