It’s that time of year again. Easter. Some are doing egg hunts, some are celebrating/reflecting on the resurrection of Jesus, and I’m baking Jamaican Easter Buns. Jamaican Easter Buns are actually “a descendant of the hot cross bun from Britain. These buns were traditionally eaten on Good Friday, with the cross symbolizing the crucifixion of Jesus. The tradition made its way to Jamaica when they (the British) colonized the island in the mid-1600s. Over time, the bun transitioned from the round-ish shape into a loaf, molasses was substituted for honey and dried fruits were added to the batter to make it uniquely ours – and no doubt, much yummier.”
Since the creation of the first Jamaican Easter Bun, there have been some changes and today you’ll find a variety of Easter buns. The buns sold by brands such as HTB, National, Maxfield, Golden Krust, etc. are alcohol-free (can you imagine having to show ID just to buy a bun), have either raisins and/or cherries, and will have a form of sweetener whether its sugar, honey, molasses or all three.
For this recipe, I only used raisins, as I was reminded many times that a traditional Jamaican Easter bun doesn’t have cherries. Let me know, do you think cherries should be included Yes or No. Also, I did use alcohol (stout) but if you can’t find that use red wine, and for alcohol-free version milk or water is a suitable alternative. The last thing is to apply the glaze on top, now I would usually say this is optional but it’s really not. It only takes 5 minutes, 2 ingredients (honey and water) and it takes the bun to a new level, so don’t skip it.
After baking and glazing your Easter bun, you’re probably wondering what to serve it with? Well, I grew up eating my bun with cheese and that’s how I still eat it. Other options include warming a slice or two in the microwave and enjoying it solo. A few other ideas include making a grilled cheese sandwich using slices of Easter bun instead of bread, avocado toast is another option, topping a slice of bun with ackee and saltfish, scrambled eggs, or some Nutella and/or jam.
So, let’s get to baking. Have fun and enjoy!
Servings: 1 loaf | Cook Time: 60 minutes
3cups All-Purpose Flour
1tbsp Baking Powder
½tsp Baking Soda
¼tsp Ground Allspice
1 bottle Guinness Extra Stout
1cup Dark Brown Sugar
¼ tsp Molasses
1tsp Vanilla Extract
1cup Raisins and/or Cherries
Preheat oven to 350℉. Grease a loaf pan, line with parchment paper, and grease again.
1. In a bowl combine the dry ingredients (flour, baking powder, baking soda, salt, and spices).
2. Melt the butter in either a large microwave-safe container or in a pot over medium heat.
3. Once melted add the stout, sugar, molasses, browning, vanilla, and egg. Whisk till the sugar has dissolved and everything is evenly combined.
4. To the dry ingredients, pour in the butter stout mixture, stir until incorporated, and then fold in the raisins and/or cherries.
5. Pour the dough into the greased loaf pan and using a baking spatula or butter knife spread the dough evenly. Bake for 60 minutes or until a toothpick inserted comes out clean.
6. Let the bun cool for 15 minutes in the pan, remove and cool for another 15 minutes on a wire rack.
7. To make the glaze, put the honey and water in a pot and bring it to a boil. Boil for 5 minutes, then spoon or brush on top of the bun.
8. Slice, serve, and enjoy!