Easter Bun Recipe

It’s almost Easter, which means its time for an Easter Bun recipe! This moist spiced bread is full of Caribbean flavors and has a shiny glaze. It’s so easy to make and even easier to eat!

Hi all,

Can you believe that I it has taken me this many years to post an Easter Bun recipe? I am such a huge fun of breads in general, but Easter bun has a special place in my heart. There’s just something special about all the flavors in the bun that make me feel at home.

This Easter bun is moist and flavorful, unlike some of the Easter buns you find in the store. If you want a firmer bun, you can always refrigerate it after you bake it.

I’m keeping it short and simple today so you’ll have more time to eat this bun, so go and make this recipe now!

The recipe…

Making Eater bun should not be intimidating at all! It is very similar to making a banana bread, you just have the wet ingredients and the dry ingredients separate until it’s time to combine.

There are a few wet ingredients here that are not generally used in baking – Guiness, browning, and molassess. I’ll explain why they are so important.

Guinness – you can use any kind of stout. This gives a yeast like effect to the bread, helping it to rise. If you do not want to use alcohol, you can substitute with malt.

Browning – this is very common in West Indian cooking. It gives the bread the deep brown color.

Molasses – “slow like molasses” is the common phrase. Molasses is thick and sweet, and has a distinct flavor. It adds color, but also gives a nice taste to the bread.

In terms of the other ingredients, everyone makes their bun a little differently. Some people add mixed peel, which is basically chopped up fruit that is commonly used in fruit cake. I HATE mixed peel, so I definitely don’t use it. But I do love to use raisins, and I decorate the top of the bun with bottled cherries. If you want, you can chop up some cherries and add them to the batter.

Looking for more delicious recipes? Try:

Cardamom Ginger Banana Bread

Blood Orange Ricotta Cake

Pumpkin Basque Cheesecake

Share this recipe…

If you make this recipe, be sure to let me know by rating it and leaving a comment below. I would love to hear from you. And don’t forget to tag @sweetandsorrel on Instagram!

Easter Bun

Author: Dani

3.89 from 17 votes

A moist, flavorful Easter bun with a shiny glaze. Affectionately called "bun and cheese" by Jamaicans because it is typically served with cheese.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 30 minutes mins

Servings 8 servings

Course Breakfast, Dessert

Cuisine Caribbean

Ingredients

• 3 cups AP flour, sifted
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 tsp nutmeg
• 1 tsp ground ginger
• 2 tsp cinnamon
• 2 tsp mix spice (optional)
• 14.5 oz bottle of Guiness (or other brand of stout or malt)
• 1 cup light brown sugar
• 1 tbsp molasses
• 1/4 cup honey
• 1 tbsp browning (more for darker bun)
• 2 tsp vanilla extract
• 4 tbsp melted butter
• 1 large egg
• 1 cup dried raisins
• 1/3 cup bottled cherries
• 2 tbsp coconut water (optional, if you want an extra moist bun)

Glaze

• 2 tbsp honey
• 2 tbsp water

Instructions 

• Preheat oven to 350 degrees F. Grease a 9in loaf pan and set aside.
• Whisk together the dry ingredients in a large mixing bowl and set aside.
• Pour Guiness into a large mixing bowl. Add sugar and whisk until the sugar has completely dissolved. Add the rest of the wet ingredients. Use a wooden spoon to ensure the ingredients are thoroughly mixed together. The mixture may curdle a bit because of the egg and melted butter, this is normal. Add the raisins and let them sit in the liquid for a minute or two to plump up.
• Gently fold the dry ingredients into the wet ingredients, working in batches. Use your spatula to "cut" the flour into the batter, but be very careful not to over work the batter. The resulting batter should be runny and when you lift your spoon, the batter should fall like a ribbon (in terms of consistency, the batter should be a little thinner than pancake batter and a little thicker than cake batter). If the batter is too wet, add a 1tbsp more flour, if it is too dry, add more stout or water.
• Pour the batter into the greased loaf pan, the batter should fill 2/3rd of the pan. If you have excess batter, make muffins! Bake for 1 hour and 30 minutes, or until a knife inserted into the middle of the bun comes out clean.
• Make the glaze. Heat water and honey on the stove until the honey dissolves. Using a pastry brush, brush the honey and water mixture over the bread while it is still hot.
• Let the bun rest for 20-30 minutes before slicing with a bread knife. For a firmer bun, place the loaf in the fridge to chill. Serve alone or with cheddar cheese and enjoy!

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Keyword bun, bun and cheese, easter bun