In Newfoundland and Labrador, “lassy” is a local form of molasses, and a lassy bun is a warmly spiced tea bun rather than a yeast bread. This version follows a documented soft, cut-round style, with raisins, cinnamon, ginger and allspice. Families make plain, raisin or savoury pork-fat versions, so this is one home-style variation, not a single fixed formula.
In Newfoundland and Labrador, “lassy” is a local form of molasses, and a lassy bun is a warmly spiced tea bun rather than a yeast bread. This version follows a documented soft, cut-round style, with raisins, cinnamon, ginger and allspice. Families make plain, raisin or savoury pork-fat versions, so this is one home-style variation, not a single fixed formula.
Step 1Heat the oven to 175°C. Line a baking sheet with parchment. In a heat-safe bowl, whisk the molasses and boiling water together, then stir in the baking soda. It will foam. Set aside until warm, about 10 minutes.
Step 2In a large bowl, beat the softened butter with the brown sugar, cinnamon, allspice and ginger until blended. Beat in the egg and milk.
Step 3Slowly stir the warm molasses mixture into the butter mixture. If it still feels hot, wait a few more minutes before adding it.
Step 4Whisk the flour and salt together. Add them to the wet mixture and stir just until a soft dough forms. Fold in the raisins. Rest the dough for 10 minutes; if it is too sticky to handle, dust with a little flour rather than kneading in a lot.
Step 5On a lightly floured surface, pat the dough to about 2 cm thick. Cut 12 rounds with a 6–7 cm cutter, gathering and patting the scraps once. Place them about 3 cm apart on the baking sheet.
Step 6Bake for 16–19 minutes, until risen and set in the centre; a toothpick should come out without wet dough. The molasses makes the tops dark, so judge by a set centre rather than colour alone.
Step 7Cool on a rack for at least 10 minutes. Serve warm or cooled. Once fully cool, store airtight in a cool, dry place for up to 2 days, or freeze for up to 1 month.
These soft tea buns are pleasant plain, with butter, or alongside tea. The dough is soft rather than bread-like and should not be kneaded smooth. For a plain batch, omit raisins; keep the measured dough and baking time. Freeze cooled buns in a sealed container and thaw at room temperature. Do not taste raw dough, which contains uncooked flour and egg.
Rounded estimate per bun, based on 12 buns and standard composition values for flour, brown sugar, molasses, butter, egg, milk and raisins. Approximate batch: 3,380 kcal, 576 g carbohydrate, 57 g protein, 102 g fat, 16 g fibre and 3,230 mg sodium. Recipe brands and bun size change the result; not laboratory analysis.
Contains wheat (gluten), milk and egg. Check package labels for added allergens and possible cross-contact, especially in flour, molasses and raisins. Wash hands and tools after handling raw dough, and do not taste it. Bake until the centres are set. Cool completely before sealing; store airtight at room temperature for up to 2 days or freeze. Discard buns with visible mould; do not judge safety by smell or taste alone.
Yes. Raisins are a common variation, not essential to the dough. Omit them without changing the other amounts.
