Jamaican Easter Bun

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A Jamaican Easter just wouldn't be the same without some Easter bun aka bun and cheese. A popular fruit infused and spice enriched island sweet bread. A gluten free adaptation made with yeast with a vegan option.

Like the introduction to the recipe post suggests bun is crucial especially during the Easter time.

Over the years I've tested multiple ways to make a gluten free version with no luck and I'm so happy to share with you an Easter bun recipe that is very close to the real thing.

It took what felt like forever to finally formulate something that is edible and will remind you of home.

The flour blend I used was very similar, if not the same as what I used to make my Gluten Free Naan Bread. I feel that trio really works well together for baked goods.

I added an egg to this specific recipe because I feel it helps with the overall structure. I did test using a flax egg to make it more vegan friendly, but find it comes out a bit more dense but still tasty.

What is Easter bun?

Easter bun also known as "Spice bun" or simply called "Bun" is a type of bread with sweet and savoury notes to it.

The primary ingredients are made from flour, spices (nutmeg, cinnamon, mixed spice), butter, mixed fruit and browning/molasses to give it that a dark hue.

There are two methods that people use to make spice bun - some use baking powder/soda while others use yeast.

Also, some people add dragon stout/malt(a)/guiness or red wine to their bun while others don't, depending on the version that you make.

Although Jamaicans eat this any time of the year, Easter is the peak time for when bun is truly embraced.

For Jamaicans, Easter encompasses many things but one thing for sure, bun is guaranteed to be on the agenda.

The Easter bun descents from the British, colonial tradition of the hot crossed bun. Although Jamaica has created its own unique spin by removing the cross and re-moulding the shape into a loaf.

Also, the addition of molasses instead of honey, along with dried fruit and warm spices gives it that signature flare.

Another important note, is how it is served, traditionally bun is sandwiched between cheese, usually Tastee cheese, a type of bright orange, processed cheddar cheese.

You can serve your bun warm or cold, usually on Good Friday, eaten through out the whole day.

For us, like many people we wouldn't make bun, we would buy it. Jamaican National and HTB were the popular brands of bun to buy.

Followed up with some Escovitch Fish and some Bammy for dinner and washed down with some Homemade Ginger Beer to celebrate the occasion.

A gluten free version of spice bun

My version of this recipe is gluten free and vegetarian friendly with a vegan option. Also, having tried making this recipe using both the baking powder/soda and the yeast method, I prefer using the yeast method.

I think that the results from the baking powder/soda method is too dry and simply doesn't taste very nice.

With that being said, gluten free baked goods can sometimes be drying which presents its own challenge.

In this instance, to combat excess dryness I like to add equal parts grape juice and gluten free stout.

I think it tastes a lot better when these two ingredients are added and gives it some authenticity.

To omit any alcohol content I simply bring the stout to a boil before using it. I usually do this the night before, so the stout is ready to be used with immediate effect.

If you don't mind the alcohol content then you can skip this step and use it neat.

The steps

steps 1-6 Greasing the baking tin and adding dry ingredients to the bowl

Grease and line a loaf pan with parchment paper and set aside.
Add the psyllium husk powder along with the cup of warm water and whisk into a smooth paste in a small bowl and set aside.
In another small bowl, whisk together the instant dry yeast along with the ¼ cup of warm water and set aside.
In a large mixing bowl (fitted with a dough hook) add your dry ingredients - tapioca starch, brown rice flour, sorghum flour, raw cane sugar, xanthan gum, pink, cinnamon, mixed spice and nutmeg.
Whisk the dry ingredients together so they are evenly combined.
Now add the egg (or flax egg), yeast mix, guava jam and psyllium husk paste to the bowl of dry ingredients.
In a small jug, whisk the browning, molasses, gluten free stout, melted dairy free butter and grape juice.

steps 7-10 adding the fruit and wet ingredients

Form a soft dough (using your stand mix) by slowly pouring in the stout/grape juice liquid until it starts to come together, scraping down the sides so no dry flour spots are left.
As the mixture comes together, sprinkle in the dried fruit and mix for about 30 seconds so it is evenly distributed. The dough will be sticky and soft, this is the right texture that we need.
Scrape the dough into the loaf pan and smooth the top.
Cover the loaf pan with saran wrap (cling film) and leave the dough to prove (preferably in a warm place) for a hour until it expands (it will only rise by about a quarter).

steps 11-14 making the glaze and baking the bun

Preheat the oven at 350F/180c (10 minutes before the proving process is done).
Once the loaf has slightly expanded, remove the wrap then prepare the glaze heating up the ingredients for the glaze until the butter has melted.
Once the butter has melted, use a pastry brush to coat the top of the dough.
Place the baking tin in the oven.
8 minutes into baking cover the bun with aluminium foil, this is extremely important to prevent a really dry crust from forming. (Set a timer, or stand by your oven if needed).
Reduce the oven to 160c/320f/gas mark 3 and continue to bake until the bun is cooked through (this should take roughly, 45-55 minutes or maybe longer).
Test the readiness by inserting a knife or skewer, if it comes out clean then your bun is ready. If it's still not baked, return to the oven and check at 5-7 minute intervals. DON'T over bake it or it will become too dense, you want it to be just done.
Once baked, glaze the bun while it is still hot.
Serve with your favourite vegan/dairy free cheese.

Frequently asked questions

Why didn't my dough not rise?

There are a few reasons as to why your dough didn't rise. First of all check that the yeast you are using is in date and has not expired.

Another thing you can do is test the activeness of your yeast by mixing 2 teaspoons of yeast, 1 teaspoon of sugar with ¼ cup of warm water.

Wait 10 minutes, if the yeast is active it should have a slight aroma, with bubbles and froth.

Hot water kills yeast so you will want to make sure that the water being used is luke warm at best, definitely not hot or the dough won't rise.

When proving the dough, it is important to leave it somewhere that is warm and not in a cold environment.

Another thing, you want to ensure that the dough has been kneaded properly. By using a stand mixer will ensure they are no "flour spots".

Do you have to use gluten free stout?

I feel that it makes a difference to the taste of the bun but I do understand that this type of stout might not be easy to obtain for some.

You can use grape juice by itself if you are struggling to get hold of GF stout.

Which brand of gluten stout should I use?

There are not many options. I have managed to find 2 UK based brands Westerham and St Peter's Brewery are great choices.

Can you use baking powder/soda instead of yeast?

No, it works out much better when yeast is used. I find that baking powder/soda result in a very very dry, cake like texture.

Notes and tips

The colour of the bun will vary, from beige to dark brown, so this is normal.
I recommend using a stand mixer, preferably with a dough hook to knead the dough for best results.
It is EXTREMELY important to remove the bun from the oven as soon as it is baked through or the texture will become more dense.
This is the link to the Flax Egg if you are making it vegan and the Browning Sauce, if you want to use my homemade version.
Remember if you are using gluten free stout with alcohol content, you will need to boil off the alcohol in advance before using it.
When glazing your bun, you will want to do this when it is still hot and fresh out of the oven.
Any leftover bun can be wrapped (when cool) and stored in an airtight container for 2-3 days (I haven't kept my bun after this time).
Please remember the dough will only rise by a small fraction, it won't double or triple in size and this is normal.
If you don't have guava jam, cherry or strawberry works just fine.

Other Caribbean baked goods to try

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