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Jamaican Easter Bun

 

2 1/2 lbs. flour
1/4 lb raisins
1/4 lb. currants
1/4 lb. mixed peel
1/4 lb. glace cherries chopped
1 packet yeast
1 nutmeg grated
1 pt warm milk
1/2 lb. butter
1 cup brown sugar
1/2 tsp. ground cinnamon
1/2 tsp. ground all spice
1 tsp. salt
1 egg

 

Dissolve yeast in a little warm water.

Bring 1 cup of water to boil then add milk.

Place in a bowl, sugar, salt, butter, cinnamon and all spice then pour in hot liquid.  Beat the egg and add to this mixture.

Sieve half of the flour into the bowl and mix well.  Add yeast and fruit and continue to mix.

Sieve in enough of the remainder of the flour to make a stiff consistency, cover and let rise until doubled in size.  About 45 minutes.

Turn onto a floured board and knead for about 2 minutes then add the remaining flour and continue to knead for a few more minutes.

 

Shape into buns, place on a greased cookie sheet, cover and let them rise until doubled in size (about 30 minutes) .

Bake in a 350 degree oven until springy to the touch.

 
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All recipes shown here are taken from the book "Treasures of My Caribbean Kitchen by Anne-Marie Whittaker. All information is copywrited and may not be used for other than personal use, without permission.
                       Contact: annemarie@native-treasures.com