Recipe

Guinness Spice Buns

37774352da0819fc9c44644ee0b71040?s=96&d=mm&r=gAuthorBLACK FOODIEYields4 ServingsCategory
Total Time1 hr 15 mins

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

For the Spice Buns
 1 ½ cups Guinness Draught stout, divided
 1 cup Raisins or currants (for best results, rehydrate them with slightly warmed Guinness)
 ¼ cup Unsalted butter
 1 tbsp Honey
 1 tbsp Molasses
 ½ cup Brown sugar
 12 tsp Browning
 3 ¼ cups All-purpose flour
 1 tbsp Baking powder
 1 ½ tsp Cinnamon
 1 tsp Pumpkin spice mix
 ½ tsp Salt
 1 Large egg
 ½ tsp Vanilla extract
For the Butter Wash
 1 tbsp Unsalted butter, melted
For the Glaze
 1 tbsp Honey
 1 tbsp Unsalted butter
 1 tbsp Guinness Draught stout

Directions

To make the Spice Buns
1

Preheat oven to 375°F (190°C) and line a 9x13” baking pan with parchment paper (or grease with cooking spray).

2

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.

3

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.

4

As the wet ingredients are cooling down. Whisk together the flour, baking powder, cinnamon, mixed spice, and salt in a large bowl.

5

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.

6

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.

7

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.

8

Transfer the dough onto a lightly floured work surface and gently knead for a couple minutes, adding a bit more flour if needed.

9

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.

10

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.

To make the Glaze
11

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

For the Spice Buns
 1 ½ cups Guinness Draught stout, divided
 1 cup Raisins or currants (for best results, rehydrate them with slightly warmed Guinness)
 ¼ cup Unsalted butter
 1 tbsp Honey
 1 tbsp Molasses
 ½ cup Brown sugar
 12 tsp Browning
 3 ¼ cups All-purpose flour
 1 tbsp Baking powder
 1 ½ tsp Cinnamon
 1 tsp Pumpkin spice mix
 ½ tsp Salt
 1 Large egg
 ½ tsp Vanilla extract
For the Butter Wash
 1 tbsp Unsalted butter, melted
For the Glaze
 1 tbsp Honey
 1 tbsp Unsalted butter
 1 tbsp Guinness Draught stout

Directions

To make the Spice Buns
1

Preheat oven to 375°F (190°C) and line a 9x13” baking pan with parchment paper (or grease with cooking spray).

2

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.

3

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.

4

As the wet ingredients are cooling down. Whisk together the flour, baking powder, cinnamon, mixed spice, and salt in a large bowl.

5

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.

6

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.

7

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.

8

Transfer the dough onto a lightly floured work surface and gently knead for a couple minutes, adding a bit more flour if needed.

9

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.

10

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.

To make the Glaze
11

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.

Guinness Spice Buns

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