Jamaican Easter Bun Recipe
Traditionally during the Easter season in Jamaica, a specially made bun and cheese are eaten in Jamaica. However, not all Jamaicans celebrate Easter; depending on their denomination (religious beliefs) Jamaican Easter bun is not to be confused with Jamaican spice bun. If you are afraid of yeast, read this.
6 cups whole wheat flour (Jamaican Easter bun is made with whole wheat flour)
1/4 cup raisins
1/4 cup candied fruit, (washed with water to remove excess sugar)
1 cup warm milk (250 mL)
1 cup brown sugar
1 pack dry yeast (20g)
1 cup butter (250g)
1 tsp. ginger
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. salt
3 tbsp. food browning (or more to get desire colour)
1 large egg (beaten)
1 tbsp. vanilla
1 tsp. brown sugar
Dilute yeast in a little warm water or milk.
In a large bowl, sift all the dry ingredients.
In a small pot over low heat, melt the butter in the milk.
Pour the milk mixture and yeast mixture into the bowl with the dry ingredients. Mix all the ingredients together, the dough should not be sticky.
Add the raisins and candied fruit (mix peel). Knead and leave to rise for an hour.
Knead again. Shape dough into loaves (you can make large or small loaves)
Leave to rise for about 1 hour or double in bulk.
Put loaves into greased loaf pans, sprinkle fruits on top (raisins and candied fruit). Bake in a preheated oven at 350F or 180 C for 45-50 minutes or until done.
Just before they are done, (about 10-15 minutes)mix 1 tsp. sugar with little amount of water, use a pastry brush to apply it over the surface of the buns.(glaze the buns) Bake for another 10-15 minutes.
Depending on the sizes, make about 3 buns. Cool and slice. Enjoy with cheese. Have a Holy Easter.
The Jamaican Easter bun with baking powder instead of yeast and Dragon stout is not the best choice; often dry and trashy. ( dry and trashy means when baked products are extremely dry;no moisture) Have you tried this Good Friday ritual, early this morning, what was the result?
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