‘Bun’ appétit from the comfort of your home
The Easter season evokes classic memories of quality time, family traditions, religion and good food. It’s also that time of year when bakeries compete for who has the freshest and tastier bun.
But with COVID-19 shattering the economy, it’s difficult to truly stock up on this sweet treat that we all know and love.
Chinese philosopher, Confucius, said, “Give a man a fish, and you’ll feed him for a day. Teach a man to fish, and you’ve fed him for a lifetime,” so instead of making a purchase, why not bake your bun and eat it too from the comfort of your home? This fun activity will be beneficial for the entire family and the ingredients necessary to make your ‘bun’ in the oven a reality are easily accessible from your pantry. To make this spiced treat, Food enlisted delicious recipes from two talented Jamaican-Canadian chefs: restaurateur, cookbook author and host Noel Cunningham, and food blogger, cookbook author and recipe developer, Jerene McKenzie. Bake responsibly and ‘Bun’ Appetite!
Chef Noel’s Great Easter Bun Recipe
2 tbsp melted margarine
1.5 cup brown sugar
1 bottle stout (Guinness)
2 tsp vanilla extract
1 tsp browning
1 medium egg (beaten)
1 tsp molasses (optional)
3 cups all-purpose flour
2 tsp nutmeg
1/2 tsp salt
2 tsp cinnamon powder
4 tsp baking powder
1 tsp mixed spice
2 oz glace mix (mixed peel)
2 oz raisins, soaked in water
6 cherries to top bun
2 tbsp margarine
2 tbsp honey
Preheat the oven to 150ºC/300ºF. Grease a loaf pan with baking spray or margarine; set aside.
In a saucepan over medium heat, simmer together Guinness or stout, beaten eggs, vanilla, molasses browning, melted butter and sugar, simmer until granules dissolve five to six minutes and put aside.
Then, in a large mixing bowl, combine all dry ingredients with fruits (leave some for the top), slowly add liquid to dry ingredients and stir thoroughly to combine.
Pour batter into a greased loaf pan halfway, leaving room for bun to rise (top with cherries, if desired). Bake in a preheated oven for one hour or until a skewer inserted comes out clean.
Glaze and leave to cool before slicing. When cool, serve with slices of cheese.
Prep time is 15 minutes, while the baking time is one hour and 15 minutes.
Directions for the glaze
Combine two tablespoons margarine with honey and microwave for a minute.
Use a pastry brush to apply over the surface of the bun.
Jerene’s Eats’ Simple Easter Bun Recipe
3 cups all-purpose flour
1 tbsp baking powder
1-1¼ tsp salt
For the spice mixture
1-1½ tsp ground nutmeg
A pinch of ginger powder
¼ all spice
A pinch of ground cloves
1¼ cup of Red Label Wine
2½ tbsps unsalted butter
¾ cup soft brown sugar
2 tbsp molasses
2 tsp browning
2 tbsps cherry jam
1 tbsp lemon or lime juice
¼ cup stout
2½ tbsp canola oil
2½ tsps lemon or orange zest
1 egg at room temperature
2½ tsp vanilla
½ cup cherries, chopped
1 cup raisins soaked overnight or longer in Red Label Wine
For cinnamon simple syrup
1 cup water
1 cup brown sugar
A splash of honey
With the unsalted butter already in the pot, add the cherry jam, soft brown sugar, honey, molasses and Red Label Wine.
Dissolve together in low heat on the stove.
Pour into a bowl and let it cool.
Once cool, add stout, vanilla and lemon or lime juice and stir briefly.
Add the browning, one egg, lemon zest and oil. Then stir again.
In another bowl, add the dry ingredients and sift in the mixed spices (spice mixture). Add salt to balance the flavours then whisk together.
Make a well in the centre of the dry and mixed ingredients and pour the cooled liquid ingredients. Stir vigorously, cut and fold with a wooden spoon.
Then add the fruits and fold it in.
Pour into your loaf pan.
Preheat the oven for 20 minutes and bake at 350°F for 50 to 55 minutes.
Test with a skewer or toothpick. If it comes out clean or slightly moist, and not wet, remove from the oven.
Cool and enjoy.
For the cinnamon simple syrup
Simmer the cinnamon simple syrup until syrupy. Brush on the bun.