April 23, 2014

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Jamaican Easter spice bun is a must-have during the Easter holidays, but nowadays many people eat it year-round. It tastes very similar to hot crossed buns, which I’m sure is the origin of this recipe. We Jamaicans love to eat our spice bun with cheese. The combination of sweet and savory it so good you have to try it! A lot of people are afraid of using yeast, but I’m going to hold your hand and show you how easy it is to make a perfect spice bun. Here are some of my 4 secrets for success!
 
Secret #1: Don’t be afraid of yeast
Traditional yeast is activated with a mixture of warm liquid and sugar. I use quick-rise yeast which is much easier. All you have to do is add it to the dry ingredients. Then add the warm liquid to everything at the same time
 

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Fay

I’ve been cooking Jamaican food for my family for more than 50 years! Now I'm teaching my daughter Angela and you how to cook my treasured family recipes! I'm happy to be of service and love hearing from you so don't forget to leave a comment below.

Fay

16 Comments

  • Reply
    Heather T.
    April 4, 2012

    Wow – this looks much easier than I would have expected. Will see if I can try to make it before this weekend (but honestly, I’d still make this well after Easter too :)

  • Reply
    Joy
    July 28, 2012

    Did you ever know someone who puts rosewater in the cake, and if so, do you know how much should be used?

    • Reply Cook Like A Jamaican
      August 10, 2012

      Hi Joy,
      Thanks for getting in touch. A lot of Jamaicans do use rosewater in their baking, but I’m not one of them. It’s just not a flavor I prefer, however, I’d suggest using the amount you would use if you were using vanilla.
      Blessings, Fay

  • Reply
    Melissa March-Taylor
    March 11, 2013

    Hi Mrs Deleon,

    Do I need to punch down this dough, like you would for yeast bread after proofing on the stove?

    • Reply Cook Like A Jamaican
      Cook Like A Jamaican
      March 11, 2013

      Hi Melissa,
      You’ll need to knead the dough after it has doubled in size so yes, you can punch it down if you want before kneading. I hope that helps. Fay

  • Reply
    paul
    March 14, 2013

    Hi, Fay I would like know if you have any Easter bun recipe with stout like .(dragon stout).

  • Reply
    Damalia
    March 29, 2013

    I tried making ths recipe twice today and even measured the milk with a thermometer, the dough did not rise. Any suggestions?

    • Reply Cook Like A Jamaican
      Cook Like A Jamaican
      March 30, 2013

      Hi Damalia,
      Sorry to hear you had problems. I have a feeling that you may be killing the yeast. Perhaps the milk is too hot. Next time you measure the temperature keep it to 115 degrees then test it on the back of your hand. It should feel very warm but not hot. Also, where ever you place the dough to rise needs to be a warm spot in the kitchen. Like near the stove. I hope that helps. Please let me know how you make out. Blessings, Fay

  • Reply
    Peter Po$h
    March 30, 2013

    Very easy and tasty. Thanks a million. Respect!

  • Reply
    Ileyne
    March 31, 2013

    I am going to make this in the bread machine. always perfect results!

  • Reply
    Paulette
    April 9, 2013

    Hi Mrs Fay, god’s richest blessings to u and family. My question is should I mix the yeast before adding it with the dry ingredients or should I just add it like that because I added to the dry ingredients and I put it beside the stove and it didn’t rise, so i don’t know what I’m doing wrong. Another thing how much flower should I put on the counter top when kneading the dough? I would like to try it again so pls let me know what I am doing wrong. Thank u and may the good lord add many more years to your life.

    • Reply Cook Like A Jamaican
      Cook Like A Jamaican
      May 20, 2013

      Hi Paulette,
      Thank you for your patience. Yes, add the fast-rising yeast to the dry ingredients. The temperature of the liquid that will be added is very important. If it is too hot it will kill the yeast and your dough won’t rise. When kneading, you should use enough flour that the dough isn’t sticking to the surface. Add a little at a time as you knead the dough. Good luck!

  • Reply
    Sue
    August 28, 2013

    Hi Fay,

    I have made your Easter bun a few times now – it’s delicious!
    Thank you for sharing your recipes. I am gradually working my way through them all, though I do find it difficult to choose which one to make each time as they all sound so tasty. The Jerk chicken and banana fritters were gorgeous and will be firm family favourites. I am sure that all your recipes will be too.
    Best wishes,

    Sue.

  • Reply
    Sharon Davies
    December 29, 2013

    Omg, thankyou! I tried balking for Christmas for the very first time this year and I did this bun with a Christmas cake.. Awesome, my family were shocked and were convinced I bought it.. My grandmother use to be a bun specialist but unfortunately I didn’t get a chance to get the receipe from her before she passed, so for my family to smell the bun when they came in the house was a joy! The only issue I had was that the top was a bit hard.. ;-)

  • Reply
    Mia
    April 7, 2014

    Miss Fay,
    What is mixed peel? I am imagining it is like a zest but not sure. Also do you have a recipe for the rice and pea dish made with coconut milk? I looked but realize that it may be called something else.
    Bless, Mia

    • Reply Fay & Angela
      Fay & Angela
      April 12, 2014

      Hi Mia,
      Mixed peel is also called mixed fruit. It is usually a mixture of candied citrus peel and may include candied cherries. If you can’t find our rice and recipe we now have a very efficient Search tool. Just submit the name of recipe you’re looking for. There are two recipes for rice and peas on the website. One uses kidney beans and the other gungo peas.

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