They've baked their buns off, now here are recipes of the 10 finalists in our Easter bun baking contest. Judging takes place at Little-White and Associates, 2A Kensington Crescent today. Winners will be announced on April 12.
Juliet Wray's Easter Stout Bun
2 bottles Guinness stout
6 cups flour (bread)
1 cup sugar
1 tbsp. honey
4 oz. butter
1 tbsp. molasses
2 tsp. vanilla
1 tsp. cinnamon
1 tsp. nutmeg
6 tsp. baking powder
1/2 tsp. salt
1 cup raisins & cherries
2 tbsp. browning
1. Empty stout into pot. Add honey, molasses, butter and sugar and heat. Allow mixture to cool.
2. Sift flour, baking powder, salt.
3. Add cinnamon and nutmeg to flour mixture.
4. Add stout mixture to flour. Add beaten eggs, raisins, cherries and browning to mixture.
5. Grease/line bun tins. Bake at 300ºF until done.
Easter Stout Bun
1 1/2 cups brown sugar
2 dessert spoon. butter or margarine
2 tsp. golden syrup or honey
2 tsp. mixed spice
1 bottle Guinness stout
3 cups flour
3 tsp. baking powder
1 1/4 cups mixed fruits
1 tsp. vanilla
1/4 cup whole milk (liquid)
1 dessert spoon grated cheese
1. Preheat oven to 350 degrees.
2. Dissolve sugar, butter syrup or honey in stout on low heat for 15 minutes. Do not boil cool.
3. Mix flour, baking powder, cheese and spices.
4. Add fruits, stout mixture, eggs and milk mixture.
5. Beat all ingredients together briskly for one minute.
6. Pour into greased and well floured bun tins.
7. 4 red green cherries, finely chopped, may be sprinkled on of the batter.
8. Bake for one hour or until knife inserted in centre comes out clean.
9. Makes two loaves. Cool for 15 minutes.
10. Remove from tins and glaze with honey.
ABOVE: Janise Butler, principal of Jan's School of catering in Kingston exhibits samples of her own baked buns. Butler says bun baking is one of her favourite activities at Easter.