Jamaican Easter Bun – For your Easter Breakfast – The Most Amazing Jamaican Easter Bun
A favorite snack of Jamaicans, Easter bun is a spicy bread eaten with cheese.
It’s The Most Amazing Jamaican Easter Bun
Christianity is overwhelmingly the dominant religion throughout the Caribbean, and the celebration of Easter is celebrated all over the islands and Jamaica is no different. When you think Easter in the Caribbean what come to mind is hot-cross buns, the most Amazing Jamaican Easter Bun (buns and cheese), provisions with salt-fish and going to church.
Everyone has their own take on this recipe and it’s origins. This is just my own recipe after many trials and error.
You can’t have an Easter celebration without The most Amazing Jamaican Easter Bun
But how did the tasty treat become a Caribbean favorite? you maybe asking yourself? You will need to keep reading to find out!
Always amazing eaten with cheese, I ate mines with the Tastee cheese from Jamaica.
I added extra mixed fruit to the top of my bun, as the hubby love mixed fruit, so something special for him.. It was a first time eat for him, he loved it.
Eaten with cheese as a sandwich is even more awesome.
Bun was so nice and moist. It was the best I ever had.
- 2 cups all-purpose flour
- 1 heaping tablespoon baking powder
- ½ teaspoon instant rising yeast
- ½ teaspoon ground allspice
- ½ teaspoon freshly grated nutmeg
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon orange zest
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cardamom
- ½ teaspoon ground clove
- ½ teaspoon salt
- ½ cup raisins plus 1 tablespoon
- ½ cup mixed fruits, plus 1 tablespoon
- 1 egg, (room temperature)
- 2 tablespoon coconut milk
- ½ cup dark stout
- ½ cup brown sugar
- 2 tablespoons softened butter or margarine
- 3 tablespoons vegetable or canola oil
- 2 tablespoon honey
- 2 -3 tablespoon molasses
- 1 teaspoon vanilla extract
- 1 teaspoon anise extract
- For Glaze & Topping:
- ¼ cup mixed fruit or maraschino cherries
- 1⁄4 cup brown sugar
- 3 tablespoon water[/br]
- Add the first 12 ingredients to a large bowl, mix thoroughly and set aside for a few minutes.
- Add raisins and mixed fruit to the flour mixture and combine.
- Whisk together coconut milk and egg, set aside.
- Combine stout, softened butter or margarine, vegetable or canola oil, honey and molasses in a small pan over medium flame, bring to a simmer for about 5 minutes making sure the butter is melted and the sugar and honey are dissolved. Set Aside for about 10 minutes.
- Preheat oven to 350 degrees F with rack in the middle.
- Grease a large loaf pan and set aside.
- Now, add the now cool stout mixture to the dry flour ingredients and mix, add the egg and coconut mixture, add the molasses and both essences/extracts, mix and combine well.
- Allow the dough mixture to sit covered with a damp kitchen or paper towel for about 15 minutes.
- Pour Batter into well-greased loaf pan, then sprinkle the top of the loaf with an additional ¼ cup of mixed fruit or maraschino cherries.
- Place loaf pan on a sheet pan with about ¾ cup water, making a water bath to prevent it from burning.
- Bake at 350 degrees for 30 minutes, then turn the heat down to 300 degrees and bake for another 30 minutes.
- Meanwhile make your glaze with the sugar and water
- When the bun is nearly finished, combine ¼ cup brown sugar and the water in a small saucepan. Bring to a simmer until the sugar is thick and syrupy, about 5 minutes or so.
- After about an hour, check if the bun is finished by inserting a toothpick into the center of the bun, if it comes out clean then it’s done, if not, leave it for about 10 more minutes and turn the temp up to 350 degrees.
- When bun is finished, brush with glaze and place back in the oven for about 5 minutes , then brush again and allow bun to cool for about 10 minutes before you take it out of the pan.
Place the loaf pan in the center of the oven, and keep the door closed until the minimum baking time has elapsed.
If the bun requires more baking, gently close the oven door as soon as possible after testing to prevent jarring and loss of heat—both can cause the bun to fall and sink in the middle if it’s not done.
Some of the steps in pictures as I made the Jamaican Easter Bun
These were made without any stout and less molasses and fruits.