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The Best Jamaican Easter Bun Recipe (Yeast Version)

  • 3 minutes ago
  • 3 min read

As a Jamaican baker, there’s no time of year more exciting than Easter. The smell of spices, sweet fruits, and freshly baked bun wafting through the house brings back memories of family, church, and of course—cheese! Whether you grew up eating bun and cheese on Good Friday or you’re trying your hand at this tradition for the first time, I’ve got you covered. This recipe is beginner-friendly, and with just a little patience, you’ll be baking a moist, flavorful Easter Bun from scratch—yeast and all!


The Best Jamaican Easter Bun Recipe

Let’s get into it!


Why Use Yeast?

While many people love a quick, baking powder-based bun, the yeast version is softer, richer, and has that authentic bakery texture. It’s well worth the extra time, especially during Easter when we go all out!


Ingredients


Dry Ingredients

  • 4 cups all-purpose flour

  • 2 tsp ground cinnamon

  • 1 tsp ground nutmeg

  • 1 tsp ground allspice

  • 1/2 tsp salt

  • 1 tbsp instant yeast

  • 1/2 cup brown sugar


Wet Ingredients

  • 1 cup stout or malt beverage (like Dragon Stout or Guinness)

  • 1/4 cup honey or molasses

  • 1/2 cup melted butter (or vegetable oil)

  • 2 tsp vanilla extract

  • 2 tbsp browning

  • 2 large eggs

  • 1 cup mixed dried fruits (raisins, cherries, currants)

  • Zest of 1 orange or 1 tsp orange essence

  • Optional: 1/4 cup chopped mixed peel


Instructions

Step 1: Prep Your Fruits

Soak the mixed dried fruits in the stout for at least 30 minutes (or overnight for extra flavor). You can warm the stout slightly to speed this up.


Step 2: Make the Dough

  1. In a large bowl, combine flour, yeast, sugar, salt, and spices. Mix well.

  2. In another bowl, whisk together melted butter, eggs, vanilla, orange zest, honey, and browning. Stir in the soaked fruits and the stout.

  3. Pour the wet mixture into the dry ingredients and mix until a sticky dough forms. Use a wooden spoon or a stand mixer with a dough hook.


Step 3: First Rise

Cover the bowl with a clean towel or plastic wrap and let it rise in a warm place for 1 to 1.5 hours or until doubled in size.


Step 4: Shape and Second Rise

  1. Grease a loaf pan or line it with parchment paper.

  2. Punch down the dough gently and transfer it to the pan. Smooth the top.

  3. Let it rise again for about 45 minutes to an hour until puffed.


Step 5: Bake

  • Preheat the oven to 350°F (175°C).

  • Bake the bun for 45–55 minutes, or until a skewer inserted in the middle comes out clean.

  • If the top starts to brown too quickly, cover loosely with foil.


Step 6: Glaze (Optional but Recommended!)

While the bun is still warm, brush with a simple glaze made from:

  • 2 tbsp honey + 2 tbsp hot water . This gives it that shiny, sticky finish we all love.


Let It Cool

Let your bun cool completely before slicing—it’ll firm up nicely. Then serve with a slice of Tastee or Tin Cheese for the full Jamaican experience!



Baker’s Tips for Beginners:

  • Don’t rush the rising process. Yeast needs time to work its magic.

  • If you don’t have browning, you can make a quick version by burning a tablespoon of sugar in a dry pot, then adding water to form a syrup.

  • Store your bun in an airtight container—it tastes even better the next day!


Final Thoughts

Making Jamaican Easter Bun from scratch, yeast and all, is a labor of love—but trust me, the results are so worth it. Soft, rich, spiced just right, and perfect with a slice of cheese. Bake it with love, and it’ll taste just like home.


Have questions or want to share your results? Drop a comment below or tag me on Instagram!


Happy Easter, and happy baking!

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