AuthorBLACK FOODIEYields4 ServingsCategoryCaribbean
For the Guinness episode of the BLACK FOODIE Battle, cooking instructor Monique Creary whipped up a batch of her spiced buns. The Jamaican cousin of the British hot cross bun, these treats are packed with Guinness-soaked raisins that deliver a punch of depth you don't expect. Pair them with a thick slice of sharp cheddar cheese.
Click here to watch the recipe video!
Ingredients
Directions
Preheat oven to 375°F (190°C) and line a 9x13” baking pan with parchment paper (or grease with cooking spray).
In a shallow bowl, combine ½ cup (120mL) of the Guinness® Drought Stout with the raisins, making sure raisins are spread out easily to absorb the moisture.
Set aside.
In a small saucepan over medium heat, stir together the remaining 250mL (about 1 cup) of the Guinness®, butter, honey, molasses, brown sugar, and browning until everything is dissolved and incorporated.
Remove from heat and allow to cool down for about 10 minutes.
As the wet ingredients are cooling down. Whisk together the flour, baking powder, cinnamon, mixed spice, and salt in a large bowl.
In a separate medium bowl, crack the egg.
Temper the beaten egg by whisking in the warm Guinness® mixture a tablespoon at a time, whisking constantly (this helps prevent your eggs from curdling if your liquid addition is still too hot).
After about ¼ cup of the Guinness® mix has been added, the remaining liquid can be all poured in.
Stir in the vanilla.
Drain the soaked raisins and add them to the flour mixture (pat them with a paper towel if they still seem a bit too wet). Stir until all the raisins are coated with the flour.
Make a well in the centre of your dry ingredients.
Slowly pour in the wet ingredients while stirring with a spatula, scraping down the sides to add more flour as you mix. The dough should be wet and a bit sticky, so resist the urge to add more flour.
Transfer the dough onto a lightly floured work surface and gently knead for a couple minutes, adding a bit more flour if needed.
Divide the dough into 8 equal pieces and roll each piece into a round ball. Arrange in the prepared baking pan (it’s okay if they are touching). Lightly brush each bun evenly with melted butter.
Bake for about 25 minutes.
Transfer to a wire rack after 10 minutes to cool completely, brushing the tops of the buns with the glaze as soon as they come out of the oven.
Serve warm or at room temperature.
Heat the 1 tbsp of Guinness, honey and unsalted butter over low heat in a small saucepan or for 10 seconds in the microwave. Stir until smooth.
Ingredients
Directions
Preheat oven to 375°F (190°C) and line a 9x13” baking pan with parchment paper (or grease with cooking spray).
In a shallow bowl, combine ½ cup (120mL) of the Guinness® Drought Stout with the raisins, making sure raisins are spread out easily to absorb the moisture.
Set aside.
In a small saucepan over medium heat, stir together the remaining 250mL (about 1 cup) of the Guinness®, butter, honey, molasses, brown sugar, and browning until everything is dissolved and incorporated.
Remove from heat and allow to cool down for about 10 minutes.
As the wet ingredients are cooling down. Whisk together the flour, baking powder, cinnamon, mixed spice, and salt in a large bowl.
In a separate medium bowl, crack the egg.
Temper the beaten egg by whisking in the warm Guinness® mixture a tablespoon at a time, whisking constantly (this helps prevent your eggs from curdling if your liquid addition is still too hot).
After about ¼ cup of the Guinness® mix has been added, the remaining liquid can be all poured in.
Stir in the vanilla.
Drain the soaked raisins and add them to the flour mixture (pat them with a paper towel if they still seem a bit too wet). Stir until all the raisins are coated with the flour.
Make a well in the centre of your dry ingredients.
Slowly pour in the wet ingredients while stirring with a spatula, scraping down the sides to add more flour as you mix. The dough should be wet and a bit sticky, so resist the urge to add more flour.
Transfer the dough onto a lightly floured work surface and gently knead for a couple minutes, adding a bit more flour if needed.
Divide the dough into 8 equal pieces and roll each piece into a round ball. Arrange in the prepared baking pan (it’s okay if they are touching). Lightly brush each bun evenly with melted butter.
Bake for about 25 minutes.
Transfer to a wire rack after 10 minutes to cool completely, brushing the tops of the buns with the glaze as soon as they come out of the oven.
Serve warm or at room temperature.
Heat the 1 tbsp of Guinness, honey and unsalted butter over low heat in a small saucepan or for 10 seconds in the microwave. Stir until smooth.
