Jamaican Easter Bun (yeast method)
Ingredients
- 610 g strong white bread flour
- 1½ tsp baking powder
- 1½ tsp ground cinnamon
- 1½ tsp nutmeg
- 1½ tsp mixed spice
- 15 g dried fast-action yeast
- 180 g dark brown muscovado sugar
- 50 g butter melted
- 75 g black treacle
- 1 tsp vanilla
- 330 ml Guinness
- 100 g raisins
- 30 g mixed peel
- 20 g glacé cherries roughly chopped
- 10 g grated ginger
- 1 egg
- 1 orange juiced and zested
- 1½ tsp gravy browning
Glaze (Optional)
- 3 tbsp black treacle
Instructions
Batter
- Put the bread flour, baking powder, cinnamon, nutmeg, mixed spice and 1½ tsp of salt into a bowl. Mix to combine, then set aside.
- Put the yeast, 10g of the dark brown sugar and 50ml of lukewarm water into a small bowl, and mix. Once the yeast and sugar are dissolved, set aside and allow the yeast to ferment for 30 minutes. Put the butter, remaining sugar, treacle, vanilla, Guinness and fermented yeast mixture into a pan over a low heat, and stir until the butter has melted and the sugar has dissolved, then set aside to cool.
- Add the raisins, mixed peel, glacé cherries and ginger into the flour mix and combine, ensuring the fruits are evenly distributed throughout. Add the egg, orange zest and juice, and gravy browning (if using) into the mixture and slowly stir together. Gradually pour in the cooled sugar-Guinness mixture. Mix well until you have a smooth, silky brown batter.
Bake
- Heat the oven to 170ºC/fan 150C/gas 3 and line a 900g loaf tin with baking paper. Pour the batter into the tin and bake for 1 hour 15 minutes until a skewer poked into the centre comes out clean. Leave to cool.
- After the bun has cooled, prepare the glaze. Put the treacle and 2 tbsp of water into a small pan over a low heat until it begins to bubble. Use a pastry brush to brush the glaze over the top of the bun. Leave until set (no longer sticky)
To serve
- Slice into thick pieces and serve with butter and cheese.
Tried this recipe?Let us know how it was!