Home » JAMAICAN EASTER BUN RECIPE

JAMAICAN EASTER BUN RECIPE

Written by Published on in Jamaican Desserts, Jamaican Easter Recipes

A rich, spiced Jamaican Easter bun made the traditional way with yeast, dark stout, and warming island spices. This bun is packed with plump raisins, a hint of citrus zest, and just the right touch of molasses and browning for a deep, indulgent flavor and color. Soft, moist, and perfectly balanced between sweet and spiced, it’s the kind of bun that pairs beautifully with Jamaican cheese or stands on its own, a nostalgic taste of home in every slice.

All images used belongs to Roma’s Kitchen
All images used belongs to Roma’s Kitchen
All images used belongs to Roma’s Kitchen
JAMAICAN EASTER BUN RECIPE
Pin
Print

JAMAICAN EASTER BUN RECIPE

Recipe by Romalee Course: DessertCuisine: JamaicanDifficulty: Easy
Servings

5

Buns
Prep time

30

minutes
Baking time

44

minutes
Calories per slice

400

kcal
Total time

1

hour 

10

minutes

Recipe made easy in Roma’s Kitchen

Ingredients

  • Yeast Starter

  • 2 tbsp active dry yeast

  • tsp brown sugar

  • ½ cup warm water (110°F / 43°C)

  • Let it sit 10–15 mins until foamy

  • Wet Ingredients

  • 2 bottles (330ml each) Dragon Stout or Guinness / Malta

  • 1½ cups packed brown sugar

  • ½ cup honey or molasses (or a mix)

  • ½ cup melted butter (1 stick)

  • 2 large eggs, beaten

  • 2 tsp vanilla extract

  • 2 tsp browning (optional – for color)

  • Dry Ingredients

  • 8 cups all-purpose flour (sifted)

  • 2 tsp salt

  • 1 tbsp ground cinnamon

  • 2 tsp ground nutmeg

  • 2 tsp ground allspice

  • 1 tsp ground ginger

  • Fruits

  • 2 cups raisins (soaked and drained)

  • Glaze

  • 2 tbsp honey

  • 2 tbsp water

  • 1tsp browning

Directions

  • Mix yeast, brown sugar, and warm water. Let foam up for 10–15 minutes.
  • Heat stout, brown sugar, honey/molasses, and butter in a saucepan. Cool slightly, then whisk in eggs, vanilla, and browning.
  • Sift together the flour, salt, and spices in a large mixing bowl.
  • Add the yeast and wet mixture to the dry ingredients. Mix until a sticky dough forms. Fold in the raisins.
  • Knead on a floured surface for 8–10 minutes, until the dough is soft and elastic.
  • Place in a greased bowl. Cover and let the dough rise until it has doubled in size (about 1.5–2 hours).
  • Divide into 2 big loaves. Place into greased loaf pans. Let rise for 45–60 minutes.
  • Bake at 175°C (350°F) for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
  • Brush with honey glaze while hot.
  • Let cool fully on a wire rack.
  • Serve with cheese and enjoy!

Recipe Video

Notes

  • Watch the YouTube video for more instructions and tips

Leave a Comment

Your email address will not be published. Required fields are marked *

*