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Even though this sweet Jamaican snack is enjoyed in abundance around the world throughout the year. round. Come Easter a couple slices of spice bun and cheese is the only acceptable Jamaican dessert. Where ever you find a Jamaican grocery store around the world, you are almost guaranteed to find spice bun. Often eaten with a wedge of cheese, preferably Tastees canned cheese, Bun and cheese is a staple in Jamaican pastry shops, corner stores and supermarkets worldwide. In Jamaica Bun & Cheese is a popular inexpensive lunch for school students.
Following is my recipe for the Dragon/ Guinness Stout version of Jamaican Spice Bun. The more popular yeast version of this recipe is what you will get when you purchase Jamaican spice buns in stores. I prefer this recipe for 2 reasons. #1 the additional sugar and the stout makes a more moist flavorful bun #2 a bottled beer is much easier to use than yeast for an amateur baker. The yeast version of this recipe yields very similar results however it requires closer attention to temperatures and times. This can be a bit intimidating for experimentalists.
- 1½ C. dark brown sugar
- 4 oz. butter
- 1 tsp nutmeg*
- 1 tsp cinnamon*
- 1 11½ oz btl Guinness, or Dragon Stout
- 3 C. flour
- 3 tsp baking powder
- ½ C. candied mixed peel
- ½ C. raisins
- 2 eggs
- 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 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.