Tue | May 17, 2022

‘Bun’ appétit from the comfort of your home

Published:Thursday | April 14, 2022 | 12:06 AMKrysta Anderson - Staff reporter
Chef Cunningham believes that with the right ingredients, you can forget about buying Easter bun and look into making your own tasty version.
Chef Cunningham believes that with the right ingredients, you can forget about buying Easter bun and look into making your own tasty version.
After discovering that her favourite brand of bun wasn’t available in Toronto, Jerene McKenzie began baking a bit of Easter into her own home.
After discovering that her favourite brand of bun wasn’t available in Toronto, Jerene McKenzie began baking a bit of Easter into her own home.
McKenzie attributes the success of her bun recipe to the softness, flavour and freshness. “Sometimes, I find a really soft and flavourful bun on the market that I’m not a huge fan of, like excessive mixed peel. You’re able ot customise to your liking
McKenzie attributes the success of her bun recipe to the softness, flavour and freshness. “Sometimes, I find a really soft and flavourful bun on the market that I’m not a huge fan of, like excessive mixed peel. You’re able ot customise to your liking,” she added.
Jerene McKenzie.
Jerene McKenzie.
Chef Noel Cunningham.
Chef Noel Cunningham.
Chef Cunningham began making his own bun after discovering the short shelf life of the local brands exported overseas. Creating his own bun recipe proved to be cost-effective and equally, if not, more delicious than those already on the market. “I love t
Chef Cunningham began making his own bun after discovering the short shelf life of the local brands exported overseas. Creating his own bun recipe proved to be cost-effective and equally, if not, more delicious than those already on the market. “I love the sweet aroma of a fresh bun from the oven. And it always brings an authentic taste of Jamaica to Canada; there’s not greater feeling,” he said.
1
2
3
4
5
6

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

Liquid Ingredients

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)

Dried Ingredients

3 cups all-purpose flour

2 tsp nutmeg

1/2 tsp salt

2 tsp cinnamon powder

4 tsp baking powder

1 tsp mixed spice

Fruits

2 oz glace mix (mixed peel)

2 oz raisins, soaked in water

6 cherries to top bun

Other Ingredients

2 tbsp margarine

2 tbsp honey

Directions

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

Ingredients

Dry ingredients

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

1¼ cinnamon

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

1 cinnamon

A splash of honey

Directions

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.

krysta.anderson@gleanerjm.com