Easter Bun 4 Ways
Photo by Michelle Nunes
winter-spring 2012; Dec. 2010-March 2011
Jamaican Easter Bun
- 3 cups flour
- 4 tsp baking powder
- 1 tsp nutmeg
- 1 tsp mixed spice
- 1 tsp cinnamon
- 2 cups brown sugar
- 1 egg
- 1 cup milk or wine
- 1 cup raisins
- 1 tbsp butter
- 1 tsp lime juice
- Pinch of salt
- 1/2 cup brown sugar
- 1/2 cup water
- Preheat oven to 350 degrees F - about 15 minutes before hand.
- Beat egg. Add sugar then melted butter and 1 cup milk or wine.
- Pour into dry ingredients and beat until smooth.
- Add raisins.
- Pour into lined and greased loaf tin and bake for about an hour.
- When the bun is done baking, make the glaze by blending the sugar and water.
- Spread it on he bun and return to the oven for a further 5 minutes.
Makes 1 loaf
- Dudley Delapenha, JamaicanEats magazine, winter-spring 2012
Sweet Potato Bun
- 1 cup sugar
- 1 bottle stout (or dark beer)
- 1/4 cup honey
- 2 tbsp mixed spice
- 2 cups baking (pastry) flour
- 2 cups cooked, mashed potato
- 4 tsp baking powder
- 1 cup mixed fruits
- 2 dessert spoons (4 tsp) melted margarine
- Pinch of salt
- 1 tbsp molasses
- Melt margarine and mix with stout, sugar, spices, salt, honey and molasses. mix well.
- Sift flour and baking powder, and fold into the liquid. mix well to prevent lumps.
- Add mashed sweet potato, mix thoroughly. Add fruits.
- Pour into greased loaf tin, bake at 350 degrees F or 1 1/2 hours.
- When baked, make a glaze with honey and water and brush the top.
- JamaicanEats magazine Dec. 2010-March 2011
Hardough Easter Bun
- 1 bottle stout
- 2 eggs, beaten
- 2 1/2 pounds flour
- 1 cups currants and raisins
- 1 cups dark sugar
- 1/2 cup molasses
- 1 tablespoon honey
- 1/2 pound butter or margarine
- 1/4 teaspoon caraway seed
- 1/4 teaspoon anise seed
- 1/3 teaspoon baking powder
- Boil stout, sugar, molasses. Add spices and butter. Set aside to cool.
- When cool, add flour, fruits and beaten eggs.
- Knead well until firm.
- Bake in loaf pan at 325 degrees F for an hour or until brown and a knife inserted in the centre comes out clean.
- If necessary, reduce heat to 300 degree F after an hour.
Breadfruit & Coconut Ginger Spiced Bun
This bun is not just for Easter, it’s a tasty treat at any time of the year, says Chef Noel Cunningham who wowed his taste testers with the original creation. “They found it lighter than regular buns and they didn’t even need the cheese because it was so good on its own.”
-Issue 1 (March) 2016 JamaicanEats magazine
Prep time: 20 mins Cook time:45 mins Total time: 1 hour 5 mins Serves: 8-10
- 2 tbsps. melted margarine
- 2 cups water
- 1 teaspoon vanilla
- 2 tsps. browning
- 2 medium eggs (beaten)
- 1 1/2 cups dark sugar
- 2 cups breadfruit flour
- 2 cups regular flour
- 1 tsp. nutmeg
- 1/4 tsp. salt
- 1 tsp. cinnamon powder
- 1 tbsp. baking powder
- 1 tbsp. mixed spice
- 2 tsps. grated ginger
- 1/4 cup grated coconut
- 1/4 lb. mixed fruit, chopped
- 1/4 lb. raisins, soaked
- Preheat oven 350 degrees F.
- Soak raisins in water and set aside.
- In a small sauce pot, melt margarine and allow to cool.
- Mix together in a medium mixing bowl all dry ingredients.
- In a large mixing bowl, beat eggs until foamy, add vanilla, and water. Stir in the sugar and mix until all the granules are dissolved.
- Gradually add liquids to dry ingredients. Mix until smooth.
- Fold in chopped mixed fruits, raisins, grated coconut and grated ginger.
- Pour batter into a greased loaf pan, 12”x4”x3”, lined with parchment paper.
- Bake in preheated oven for 30-45 minutes or until a skewer inserted comes out clean.
- 10. Glaze and leave to cool before slicing.
1. Combine 2 tablespoons honey with melted butter and bring to a boil.
2. Remove from flame and use a pastry brush to apply over the surface of the bun.
-By JamaicanEats magazine
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