Jamaican bun
recipe
Jamaican bun
1 commentIngredients
- Makes 1 large loaf, cuts into 10 slices
- 400g/14oz very strong white flour, plus extra for dusting
- 100g / 3 1/2 oz strong brown bread flour
- 7g / 1/4oz sachet easy blend dry yeast
- 75g/3oz dark muscovado sugar
- 50g/2oz molasses sugar or dark muscovado
- 1 tsp ground spice
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground allspice (pimento)
- 1 tsp salt
- 1 tsp vanilla essence
- 100g / 3 1/2 oz butter, melted, plus extra for greasing
- 150ml/5fl oz milk
- 1 egg, lightly beaten
- 50g/2oz dried mix fruit
- 2 tbsp light muscovado sugar, to glaze
Serves:
5
Directions
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- Put both flours, the yeast, both sugars, the mixed spice, cinnamon, nutmeg, allspice, salt and vanilla essence into a large bowl.
- Warm the butter and milk until just tepid in a small pan. Add to the dry ingredients with the egg, and using your hands, bring the mixture together.
- Knead on a lightly floured surface for about 15-20 minutes until smooth and elastic, then cover with greased cling film and leave in a warm place.
- Lightly grease a baking tray with butter. Empty out the risen dough on to a lightly floured surface, tip in the dried fruit and knead the dough together. Shape into a round and put on to the prepared tray. Cover with greased cling film and leave in a warm place for about 1 to 2 hours or until the loaf has doubled in size.
- Pre-heat the oven to 180C/350F/Gas Mark 4. Bake the bun for 20-30 minutes until risen and brown. For the glaze heat the sugar and water in a small pan until the sugar has dissolved. Brush the glaze over the warm loaf and serve warm, sliced as it is or with a smothering of butter.
Source: Levi Roots' Reggae Reggae Cookbook
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