Jamaican Easter Buns – who needs crosses!
Packed with spices of course. But the toffee-ish flavours come from Guinness, molasses, sugar and grated apple.
This time I shaped and proved overnight in the fridge (about 10C), baked after an hour recovery time for 20 minutes – 250C top, 220 bottom in the Pico, no steam.
Came out just the way I wanted …
The PArtisan Baker 
These look very delicious as all of your other bakes must bake these this weekend. I love converting recipes and using starter they taste better.
They were good for breakfast this morning!