Antigua's Raisin Bun

Antigua's Raisin Bun

The Spruce / Bahareh Niati

Prep: 20 mins
Cook: 30 mins
Dough Rise: 3 hrs
Total: 3 hrs 50 mins
Servings: 12 servings
Yield: 12 to 24 buns
Nutrition Facts (per serving)
479 Calories
10g Fat
89g Carbs
8g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 479
% Daily Value*
Total Fat 10g 13%
Saturated Fat 4g 21%
Cholesterol 9mg 3%
Sodium 191mg 8%
Total Carbohydrate 89g 32%
Dietary Fiber 3g 11%
Total Sugars 37g
Protein 8g
Vitamin C 0mg 2%
Calcium 46mg 4%
Iron 3mg 19%
Potassium 236mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Antigua's raisin bun is often referred to as "bun and cheese" because it is often eaten with a slice of cheese. It's a favorite among locals as well as tourists. If you like raisin bread, you will love these buns. Serve with slices of your favorite cheese, or warm from the oven with butter.

"These buns are so delightful. They’re studded with the perfect amount of raisins, are warm from spices like cinnamon and nutmeg, and get the most delicious crust from a gentle sprinkling of brown sugar before baking. I like mine warmed up with salted butter!" —Kayla Hoang

Tester Image
A Note From Our Recipe Tester


  • 2 cups brown sugar, divided, plus extra for sprinkling

  • 1 1/2 cups warm water, 115 F, divided

  • 3 tablespoons active dry yeast

  • 6 cups all-purpose flour, divided, plus more for dusting

  • 1 teaspoon salt

  • 1 teaspoon ground cinnamon

  • 1 teaspoon grated nutmeg

  • 3 ounces vegetable shortening

  • 1 ounce (2 tablespoons) unsalted butter

  • 1 cup freshly grated coconut, optional

  • 1 heaping cup raisins

  • 2 teaspoons pure vanilla extract

  • Oil, for greasing the dough and bowl

Steps to Make It

  1. Gather the ingredients.

    Antigua's Raisin Bun ingredients

    The Spruce / Bahareh Niati

  2. Add 2 teaspoons of brown sugar and 1/2 cup of the warm water to a large bowl and stir to dissolve. Sprinkle in yeast; stir, cover with plastic wrap, and let proof in a warm place for 10 minutes.

    sugar, water and yeast in a bowl

    The Spruce / Bahareh Niati

  3. Add 5 1/2 cups of flour to a large bowl along with the salt, cinnamon and nutmeg. Mix thoroughly.

    flour, salt, cinnamon and nutmeg in a bowl

    The Spruce / Bahareh Niati

  4. Rub the shortening and butter into the flour mixture until the mixture resembles wet sand.

    Rub in shortening and butter into dry ingredients

    The Spruce / Bahareh Niati

  5. Stir in the remaining brown sugar, coconut (if using) and raisins.

    raisin bun dough ingredients in a bowl

    The Spruce / Bahareh Niati

  6. Make a well in the center of the flour mixture and pour in the yeast mixture and vanilla. Add the remaining water 1/2 cup at a time to form a slightly sticky dough. (You may need more or less water depending on your location and the moisture in the atmosphere.) Once the flour comes together as a dough, sprinkle the remaining 1/2 cup flour onto a clean work surface, turn the dough onto the work surface and gently knead the flour into the dough (for about 5 minutes). You may need to add a little more flour for dusting.

    dough on a floured surface

    The Spruce / Bahareh Niati

  7. Rub oil on the dough and transfer to a large oiled bowl; cover and leave in a warm place for 1 1/2 to 2 hours or until the dough has doubled in size.

    dough in a bowl, covered with plastic wrap

    The Spruce / Bahareh Niati

  8. Flour a work surface and transfer the risen dough. Knead for 1 minutes, then cut dough into 12 equal pieces and form into balls. Place seam-side down on parchment-lined baking sheets with adequate space between each bun.

    bun dough on a parchment paper lined baking sheet

    The Spruce / Bahareh Niati

  9. Cover with plastic wrap or a towel and let buns rise in a warm place for 45 minutes to 1 hour. Near the end of the rising time, begin to preheat the oven to 350 F.

    raisin buns rising on a baking sheet covered with plastic wrap

    The Spruce / Bahareh Niati

  10. Before baking, brush buns with a little water and then sprinkle with a bit of brown sugar. Score the buns just before adding to the oven in a cross-hatch pattern.

    Before baking, brush buns with a little water, add cross-hatch pattern and then sprinkle with a bit of brown sugar

    The Spruce / Bahareh Niati

  11. Bake for 20 to 30 minutes or until nicely browned. The bottom when rapped should sound hollow. Cool completely before serving.

    baked Antigua's Raisin Buns on a baking sheet

    The Spruce / Bahareh Niati