Homemade Jamaican Easter Bun
Jamaican Easter Bun is a delicious and aromatic spiced quick bread enjoyed year-round but a must-have indulgence around Easter! It’s classically paired with a slice of Tastee Cheese (a processed cheddar cheese) but there’s no wrong way to indulge! From slices of avocado, your favorite jam/jelly, peanut butter or simply toasted with a smear of butter, this Easter Bun recipe is sure to transport your taste buds to Jamaica!
Theres a couple things that makes this recipe irresistible. The extra stout beer adds an A-MAZINGLY deep and caramel-like flavor (which is further enriched with molasses and brown sugar), the addition of butter and oil ensures that our is moist and stays that way and our blend of spices perfectly complement each other to pack a delicious punch no matter what we pair it with!
Lastly, don’t forget about the glaze! It functions as a sort of simple syrup infusing our bun with more moisture and a sweet, buttery top!
As usual, here are some tips for success!
- Once you’ve added flour to your batter, make sure to only mix for as long as needed for flour to be completely incorporated. Mixing for longer will develop more gluten in our bun causing it to be tougher and more dense.
- Fold in raisins – this helps to keep them whole and also we won’t be further developing gluten as explained earlier before.
And that’s it! The recipe is a bun-walk! Get it? Cake walk?? Okay, terrible joke but I promise, an amazing Jamaican Easter Bun recipe! Enjoy!
Equipment
- 1 standard loaf pan
- 1 large mixing bowl
- measuring cups
- measuring spoons
- 1 small bowl
- 1 medium bowl
- 1 spatula
Ingredients
Easter Bun Batter
- 1 1/2 cups all-purpose flour
- 3/4 cup brown sugar
- 1/2 cup butter, unsalted
- 3 TBSP canola oil (or other neutral flavored oil)
- 1/2 cup extra stout beer (I used Guinness)
- 1/2 cup raisins seedless
- 2 medium eggs
- 1 TBSP molasses
- 1 tsp vanilla extract
- 1/2 tsp salt
- 2 tsp nutmeg
- 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground allspice
- 2 tsp baking powder
Glaze
- 1 TBSP butter unsalted
- 2 TBSP extra stout beer (I used Guinness)
- 2 TBSP honey
Instructions
Easter Bun Batter
- Rehydrate raisins by combining them in small bowl with extra stout beer. Set aside.
- Combine all dry ingredients – purpose flour, salt, baking powder, nutmeg, ground ginger, ground allspice & cinnamon in a bowl and set aside.
- Add butter, oil and brown sugar to mixing bowl and cream using mixer until pale brown.
- Add eggs and mix again until just combined.
- Drain extra stout beer from raisins into mixing bowl. Then also add dry ingredients, vanilla and molasses and mix until just combined.
- Add raisins to mixing bowl and fold in gently using spatula
- Prepare loaf pan with non-stick spray and transfer batter to pan
- Bake for 40-50 minutes or until toothpick comes out clean.
Glaze
- Melt butter in small bowl then add honey and extra stout beer and mix
- Brush on top of easter bun while still warm
- Enjoy easter bun with chees, avocado, your choice of jam/jelly or plain with butter! Store in bread box or in reusable zip-top plastic bag.
