Jamaican Easter Bun (with Yeast)

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

Course Dessert

Cuisine Jamaican

Diet Vegan, Vegetarian

Prep Time 20

Cook Time 45

Rising Time 1 30

Total Time 2 35

Servings

Calories 239

Heat the malta beverage to between 120°F to 130°F (48°C to 54°C).
½ cup malta beverage
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.
2 cups all-purpose flour, 2 tbsp brown sugar, ½ teaspoon salt, 2 ½ teaspoon instant yeast
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 (See Notes).

Combine the ground flaxseeds and water in a small bowl and set aside to thicken.
1 tbsp ground flaxseeds, 2 tbsp water
Separately, combine the raisins and candied peel in a bowl. Add the vanilla.
¼ cup raisins, 3 tbsp mixed candied peel, 1 tbsp vanilla

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.
1 tbsp mixed baking spice, 1 teaspoon ground cinnamon, ½ teaspoon grated nutmeg
Increase the speed to medium and gradually mix in the softened butter.
¼ cup vegan butter or margarine (not unsalted)
Increase the speed to high for about 1 minute or until the dough is smooth and glossy. Mix in the browning if desired.
½ teaspoon browning
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.

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.
1 teaspoon brown sugar, 1 tbsp malta beverage, 1 tbsp water
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 cheese.

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.
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 cool, yeast activity will be slowed.
“Browning” is often used in Jamaica to add a darker brown color to baked goods. A little goes a long way, so try not to use too much.
I would not recommend using molasses as a substitute for browning as it can overpower the spices.
Spice buns can be stored for up to 5 days. Be sure to wrap tightly in foil or plastic wrap.