Jamaican Easter Buns


This is adapted from Meera Sodha’s recipe in the Guardian newspaper. The original was a commercially yeasted vegan recipe that needed rescuing. Here it is a naturally leavened, seriously spicy Easter Bun recipe that has a wonderful sort of chewy toffee taste and texture from the use of grated apple, molasses and  stout.


Spice mix ratio: Cinnamon 1, Allspice 0.5, Nutmeg 0.5, Ginger 0.5.

Mix all the ingredients and knead using your normal method. If you’re new to baking check out the Sourdough pdf under the Library Menu.

Form into a rough ball, place in a lightly oiled bowl, cover. Allow to ferment for about four hours stretching each hour for the first three hours. This is not essential but will improve the dough structure.

Alternatively ferment overnight in the fridge.

Line a baking sheet with baking parchment. Scale the dough at 80g and shape into balls. Flatten the balls and space them out on the baking sheet. Cover and leave for about two hours.

Preheat the oven to about 210C.

Gently flatten the dough pieces again and bake for about 20 minutes reducing the heat to 180C after 10 minutes.

Cool on a wire rack.

Not a piped cross in sight …