Jamaican Easter Bun Recipe with Yeast

Celebrate the Easter holiday with this simple and delicious Jamaican spice bun recipe. 

Jamaican Easter bun is a sweet, spiced bread, often with added dried fruits. 

It’s often made using two different methods – with yeast, similar to a brioche or panettone, or like a quick bread with baking powder.

This vegan Easter bun is made with yeast and without eggs and dairy. Most store-bought buns are made this way. These were the ones I ate often growing up in Jamaica.

This recipe is also made without stout. I used a sweet, non-alcoholic malted brew called Malta. Some Jamaicans give up alcohol during Lent or Easter, making it a good substitute for stout beer.

Key Ingredient Notes

• Unbleached All-purpose flour – has the right amount of gluten to give the bun a soft, cakey texture without being too dense. Using bread flour could make the texture too chewy.
• Instant yeast – gives the dough its rise and creates a texture that is a combination of bread and cake.
• Brown sugar – activates the yeast and gives the bun a richer flavor.
• Malta beverage – a non-alcoholic brew called that’s popular in Jamaica and some Latin-American countries. It adds a rich, malt flavor to buns. You can use soy milk or water as a substitute.

• Ground flaxseeds – when combined with water, it’s a great substitute for eggs. You can also use ground chia seeds. Both are flavorless.
• Raisins and Mixed candied peel (or more raisins) – this includes cherries, orange peel, lemon peel and pineapple preserved in sugar.
• Mixed spice – this should include a blend of cinnamon, nutmeg, anise, allspice, and dried orange peel. 
• Cinnamon and Nutmeg – for additional spice flavor. Freshly grated nutmeg is best.
• Dairy-free butter or margarine – makes the dough extra soft and moist. Use the stick or block form instead of the spreadable tub version, as they have more water.
• Browning (optional) – “Browning” is made from caramelized sugar, which is cooked until it darkens. It is often used in both sweet and savory Jamaica dishes to add a darker brown color. A little goes a long way, so try not to add too much.

Step-by-Step Instructions

1. Make the dough

• Heat the Malta beverage to between 120°F to 130°F (48°C to 54°C).
• In a bowl of a stand mixer, add the flour and brown sugar. Add the salt and yeast to separate sides of the bowl. Mix on low to combine. Add the malta.

• Increase the mixer to medium-high speed. Mix for about 5 minutes or until a smooth, sticky dough is formed. Add more liquid if needed, 1 teaspoon at a time.

• Cover the bowl with a lid or plastic wrap and rise at room temperature for 1 hour or until doubled in size.

2. Prepare the dried fruit and other mix-ins

• Combine the ground flaxseeds and water in a small bowl and set aside to thicken.
• Separately, combine the raisins and candied peel in a bowl. Add the vanilla.

3. Add the spices and mix-ins to the dough

• Grease and line a loaf tin with parchment paper and set aside.

• To the dough, add the flaxseed and water mix, dried fruit and spices. Mix on low until combined.

• Increase the speed to medium and gradually mix in the softened butter. 

• Increase the speed to high for about 1 minute or until the dough is smooth and glossy. Mix in the browning if desired.

• Scrape the dough into the loaf tin and smooth the top. Cover with a clean towel. Allow it to rise at room temperature for about 30 minutes or until doubled in size.

4. Bake and glaze the bun

• Preheat the oven to 350°F (180°C).
• Bake for 40 to 45 minutes on the center rack. When done, the bun should be brown on top and sound hollow when lightly tapped. If using a thermometer, the center should be about 180°F to 190°F (82°C to 87°C).
• While baking, combine the ingredients for the glaze and heat until the sugar is dissolved in a pan or microwave.
• Brush the bun with the glaze immediately when it comes out of the oven, then allow it to cool completely. It will shrink slightly and the crust will soften.

• Serve as is or with dairy-free butter or vegan cheese.

Key Tips to Follow

1. The dough will be very sticky. Although it can be mixed by hand, it will take a strong arm and some extra time. I recommend using a stand mixer for quicker results.
2. Make sure the liquid is heated between 120°F to 130°F (48°C to 54°C). If it’s too hot, it could damage the yeast. If it’s too cold, then yeast activity would be slowed. 
3. If you don’t have a thermometer, heat the liquid until it is very warm (not hot!). You can test a drop or two on the back of your hand. If it’s too hot, allow it to cool a bit, then retest.
4. If the temperature of the room is too hot and humid, place the dough in the fridge to proof. If it’s too cold, place it in the oven with the light on.
5. I wouldn’t recommend using molasses instead of browning as its strong flavor could overpower the spices and malta.

Recipe Variations

• You may use stout beer in place of Malta, but not all brands may be vegan-friendly.
• You can blend the dried fruits until smooth before adding them to still get the flavor without the chunks.
• Soak the dried fruits in rum for a unique flavor. Drain well before adding to the dough.

Storage Suggestions

Spice buns can be stored for up to 5 days. Be sure to wrap tightly in foil or plastic wrap.

As with most bread products, it may become drier as the days go by. A quick reheat in the microwave can make it moist again, but it would have to be eaten immediately.

More Jamaican recipes

• Jamaican Rice and Peas
• Jamaican Pigeon Peas and Rice
• Vegan Jamaican Curry Tofu
• Vegan Jamaican Fruit Cake (with Alcohol-free Option)
• Vegan Jamaican Patties
• Jamaican Vegan Stew Peas