It’s impossible to look at a Jamaican spice bun recipe and not think of my childhood. Most, if not all Jamaicans will tell you that Easter is not complete without a Jamaican Spice Bun in the house. You see, bun and cheese is the defacto Jamaican Easter dessert. For a truly authentic Easter treat you would also need to get your hands on some Tastee’s processed cheese. Or! A few slices of mild cheddar cheese will do just as well. More than just an Easter staple, spiced buns with or without cheese is a popular inexpensive Jamaican snack. I for one have enjoyed many bun and cheese lunches.
The Jamaican spice bun recipe below is a baking powder recipe. In addition to this one, there is a yeast bun recipe inside my cookbook, Nyammings: 88 Authentic Caribbean Recipes. The recipe below will produce a bun that has a cake-like texture. The yeast bun recipe produces a bun that resembles the more common store-bought variety. A yeast bun has a texture like a Danish, for those unfamiliar with Jamaican spice bun. Nowadays, spice buns can be bought in large, small, and individual sizes in numerous corners of the world.
Both Jamaican spice bun recipes give the option to use either a Dragon Stout or an original Guinness. Dragon is a smoother sweeter equally rich ale. If you can get your hands on a Dragon Stout go for it. Otherwise, a Guinness stout will make a good substitute.
- Pre heat oven to 375°
- In a saucepan over med – low heat, bring sugar, butter, and Guinness to a boil. In a glass bowl combine the remaining dry ingredients. Use a whisk to quickly beat eggs into hot liquid. Mix liquid into dry ingredients. After ingredients are completely mixed place in loaf pan and bake for 40 minutes. Insert toothpick in middle to check for doneness. Toothpick should be almost clean, If dough sticks to toothpick, bake for an additional 5 – 10 minutes. Cool on a cooling rack. Bun can be stored in a cool dry place for up to 3 days or refrigerated for up to 7 days.