Homemade Jamaican Easter Bun
A delicious and aromatic spiced quick bread enjoyed year-round but a must-have indulgence around Easter.
Ingredients
Equipment
Method
Easter Bun Batter
- Preheat oven to 325° F
- Add the raisins and stout beer to a small bowl and allow the raisins to plump up. This takes 15-20 minutes.You can speed this up by microwaving the mixture for 30-45 seconds then covering them for 10-minutes or until cooled.90 grams seedless raisins, 115 mL Dragon Stout beer
- Combine the all-purpose flour, baking powder and salt in separate bowl and set aside.195 grams all-purpose flour, 2 teaspoon baking powder, ½ teaspoon salt
- In a mixing bowl, add the butter, brown sugar, molasses, ground nutmeg, ground cinnamon, ground allspice, ground ginger and vanilla extract. Beat on high speed until the mixture is easily spreadable.170 grams dark brown sugar, 170 grams unsalted butter, 1 tablespoon molasses, 1 teaspoon vanilla extract, 2 teaspoon ground nutmeg, ½ teaspoon ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon ground allspice
- Add the eggs to the butter/sugar mixture and beat again until just combined.2 large eggs
- Drain the raisins well, adding the leftover Dragon Stout to the mixing bowl contents. Add the raisins to the flour mixture set aside earlier and toss with a spoon so the flour coats the raisins.
- Add the flour/raisin mixture to the mixing bowl and beat on low speed just until combined.
- Prepare a loaf pan with non-stick spray and a parchment paper sling for easy removal and pour the easter bun batter in the pan.
- If using, arrange the halved cherries in a line down the middle of the loaf.3 Maraschino cherries, halved
- Bake at 325℉ for 40-50 minutes or until toothpick comes out clean.
Glaze
- Add the melted butter, Dragon Stout beer and brown sugar to a small bowl and stir until the sugar is completely dissolved.1 tablespoon unsalted butter, 2 tablespoon Dragon Stout beer, 2 tablespoon brown sugar
- Brush the glaze on top of the easter bun right after removing it from the oven.
- Cover the bun and allow to cool completely before slicing.
- Store on the counter in a bread box or a loosley sealed zip-top plastic bag for up to 6 days.
Nutrition
Notes
- Use room temperature ingredients.
- Mix only til combined at each step to avoid a tough and dry easter bun.
- Measure by weight. It's more precise, especially when it comes to flour, which is easy to use too much because of packing into measuring cups, and the beer, which foams and can result in using too little.
If you insist on measuring by volume, make sure you spoon the flour into the measuring cups, then level and wait until the foam subsides for the beer to ensure you've used enough. Pack the brown sugar. - Cover the bun with plastic wrap as it cools to prevent it from drying out.
- The best substitute for Dragon Stout beer is Malta, which is also non-alcoholic. Next best is Guinness beer. Guiness also has non-alcoholic options available.