Traditionally, this bread is eaten with Jamaican cheese, but I tend to eat this with good ol cheddar cheese as this easily available. The best way of comparing the flavour of my Jamaican bun, is think of a panettone, but with a darker colour and a richer texture (and a better taste!). As I have grown up on this, I must say this is one of the better sweet breads out there. I made the unfortunate error of forgetting the yeast first time round, so had to remake this; I was determined to make this bread for Easter. The bread needs to rise twice, and on the second time the mixed dry fruit is added. I think this is a lovely sweet bread to make on the weekend.
Here is how my Jamaican bun turned out:
|Jamaican bun - pre bake|
Makes 1 large loaf, cuts into 10 slices
400g very strong white flour, plus extra for dusting
100g strong brown bread flour
7g sachet easy blend dried yeast
75g dark muscavodo sugar
1tsp ground mixed spice
1/2 tsp ground cinnamon
1//2 tsp ground nutmeg
1/2 tsp ground all spice
1 tsp vanilla essence
100g butter, melted, plus extra for greasing
1 egg, lightly beaten
50g dried mixed fruit
2 tbsp light muscovado sugar
butter, to serve
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 10 minutes until smooth and elastic, then cover with greased clingfilm 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 clingfilm and leave in a warm place for about 1-1 1/2 hours or until the loaf has doubled in size.
Preheat the oven to 190C/375F/ gas mark 5. Bake the bun for 50 minutes until risen and brown.
For the glaze, put the sugar and 3 tablespoons of boiling water in a heatproof bowl and microwave on high for 30 seconds to dissolve the sugar. Alternatively, 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.