Start with adding the molasses in a bowl and top with 1/2 cup WARM or HOT water.
Then add baking soda and let it frizz for a minute. Then add spices, sifted flour and salt and continue mixing with a wooden spoon the batter until it forms into a ball of dough.
“The video said 1 cup of hot water but it’s only 1/2 cup!!”
You can half the dough to make a plain tea bun and then the other half for fat pork tea buns. You make that choice or make all fat pork molasses tea buns.
See recipe below for all details and watch our short video tutorial to make yours today!!
https://www.bonitaskitchen.com/cookbook
Our custom made apron links:
https://wildnorthgear.co/products/untitled-aug14_19-17
We hope your are excited to make our traditional recipe here today, I’m sure you can remember your Mom or Nan making these when you were young.
Fry the fat pork for a nice flavour and crunch to the buns, the caramelized scrunchions then add that to the dough before baking them.
I can eat this on it’s own but in those tea buns it’s over the moon.
Our elders would keep the fat dripping to add to the Molasses Tea Buns and leave the butter out and use about 1/2 cup of fat and mix it in to the dough…..
So tasty!
I hope your enjoying our recipe today…On behalf of myself, RMHussey Productions and Team!
From our kitchen to yours!
Have a wonderful day….
