JAMAICAN EASTER BUN STOUT

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Lent is celebrated every year by Christians between the months of March and April spanning over forty days.

It marks the death, burial and resurrection of Jesus.

During Lent, many Christians engage in fasting or giving up certain types of luxuries as a form of penitence and abstain from the consumption of meat.

Some also add a Lenten spiritual discipline, such as reading a daily devotional, to draw themselves nearer to God.

In country's like Jamaica amidst the Christian significance many anxiously await the culmination of the lent season which involves celebrating with food.

Particulary fried fish which for many in Jamaica is a luxury that is only consumed on Good Friday.

The fish is usually prepared the wednesday before due to the belief that no cooking should go on Holy Thursday or Good Friday.

Bun and Cheese therefore is also a staple in most households which is enjoyed from Holy Thursday through to Easter Monday.

It is consumed in copious amounts so much that Jamaicans residing abroad have to pay almost twice the amount for packaged easter buns and imported Jamaican Cheese and this year is no different.

I went to my local "Mr. Chin" and was suprised to find that a 1kg can of Jamaican cheese under the Tastee brand was $25 CDN compared to under $10 CDN equivalent in Jamaica.

So because I want you to have money left after Easter and because bun simply isn't the same without cheese I have decided to share this bun recipe with you which saves you from dropping an additional $15 to $25 on an Easter bun.

You will need the following:

1 ½ Cups Brown Sugar
3 Cups Flour
2 Tsp baking powder
1 Cup Dragon Stout
2 Tbsp melted butter
1 Egg
2 Tsp Anise seed, divided (optional)
4ozs. Jamaican tastee cheese
4 Tbsp molasses
¼ Cup honey
2 Tsp mix spice or five spice
1 Cup mixed fruits- cheeries, mixed peel and raisins
1/4 Cup Sugar
3 Tbsp Water

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METHOD


In a pot place sugar, butter, honey syrup and spices in Stout and dissolve over medium to low heat.

***Ensure that the heat is not too high so as to prevent crytalization or burning***

In a large bowl, sift flour and baking powder.

Fold in fruits.

Beat egg until foaming then add to flour mixture and combine.

Add Stout mixture to flour and half of Anise seeds (or you may choose not to use anise seeds)

Break up cheese in to pieces ( or cut into cubes) and add to mixture.

Pour mixture  in a greased bun tin that has been lined with wax or parchment paper.

Sprinkle the remaining Anise seeds on top. (optional)

Bake at 350 degrees F for 1 hour

Remove from oven..

When bun is almost baked you can make the glaze which must be applied to the bun as soon as it is removed from the oven.

GLAZE

Combine ¼ Cup sugar and 3 tablespoons of water in a small bowl.

Heat stirring until it has a syrup like consistency

Brush on hot bun...

Set aside to cool then place in ziplock bag or shrink wrap to help retain moisture.

Enjoy your cheesy Bun.

Happy Easter !!   From Our Kitchen to Yours

Recipe By Mickel Allen

 

In 1952, a country baker named Reginald Hendrickson, decided to move his plant from Mandeville to Kingston.

He installed his new bakery in spacious premises at 45 Half-Way-Tree Road.

Hendrickson, joined by his two sons, Karl and Larry, breathed new life into Jamaica’s baking industry.

They put into operation a fully mechanized plant that produced sliced bread virtually untouched by human hands.

The new plant employed nine bakers and eight salesmen and was equipped with four vans and four carts.

By 1953, demand for National’s sliced bread had rapidly increased. In response, National expanded its plant and added new bakery products to its line. By the following year, it began making hardo bread and buns.

In 1955, National began island-wide delivery of sliced packaged bread. Its fleet of trucks left Kingston around midnight and delivered fresh bread as far as Montego Bay by 6:30am each morning.

By 1957, Kingston’s three largest bakeries amalgamated to compete with National’s growing market presence.

But National met the challenge and soon eclipsed its competition. Also in 1957, National diversified its production, going into the manufacture of biscuits and snacks.

In 1967, National established its connection with U.S. based Continental Baking Company. This marriage of a country baker from Mandeville and the world’s largest bakers was truly historic. The new technology made available through this association further strengthened National’s capacity to produce a broader product line.

During the 1970’s, National continued its growth by acquiring Holsum Bakery in Mandeville, the United Bakery in May Pen and the Hannah Town Bakery (HTB) in Kingston.

National’s reputation throughout the decades has been based on the consistent high quality of its products, a systematic approach to marketing and dependable delivery island-wide.
 
These attributes have built National into the industry leader it is today.
 
PHOTO OF HTB BUN BY PETER SPYROS GOUDAS

 PHOTO OF HTB BUN BY PETER SPYROS GOUDAS

Please Note: Cheese is used as an ingredient in many recipes from all over the world, however, in this website, we have mentioned the ingredient cheese, in the following recipes.

Keywords: | CHEESE | FLOUR | HONEY | BREAD BUNS CROISSANTS  |