HTB Spiced Bun

HTB Spiced Bun


This Bun Use to be the best bun in Jamaica and now it is the worsted tasting bun in Jamaica  now,

i think the owner need to fine some of the old bakers because this bun is dry and taste Louise. I am Begging the owner to do something about fixing this

This Bun is Great with Cheese are avocado, on Easter Holidays  i love to eat bun and cheese all year round


Jamaican Easter Spice Bun (Yeast)
Easter is one of my favorite holidays partially due to the delicious food available. But everyone favorite is the Easter Bun. The Jamaican Easter Bun is a Spinoff of the Hot Cross Bun. Growing up my favorite was the small spice bun without raisin or mixed peels. This recipe can be used to make both. If you need to make the smaller spice bun simply divide the dough into 4 oz pieces and shape like dinner rolls.

                                                             Hot Cross Bun


HTB Spiced Bun with Cheese

Easter Bun

it is very taste when you eat it with the right bun are buller


HTB Spiced Buller with avocado 


buller cut in four with avocado




IF You want to try to Make your own Bun Here go ahead and try

4 cups flour (All Purpose, but Bread Flour preferably)
1 cup  brown sugar
2 tablespoons yeast
3 tablespoons melted butter
2 teaspoons salt
1/2 tablespoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon almond extract
1 tablespoon vanilla
1 egg
1 cup  water, warm
1/4 cup browning
1 cup candied fruit (mixed peel, raisins)

1. In large bowl, stir 1 1/2  cups of the flour, the sugar, salt,  cinnamon, nutmeg and yeast until well mixed. Add almond, vanilla, butter, browning and warm water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in the remaining flour, 1/2 cup at a time, to make dough easy to handle. Fold in candied fruits.

2. Place dough on lightly floured surface. Knead about 10 minutes or until dough is smooth and springy. Grease large bowl with oil. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place 40 to 60 minutes or until dough has doubled in size. Dough is ready if indentation remains when touched.
3. Grease bottoms and sides of two 8×4-inch or 9×5-inch loaf pans with shortening or spray with cooking spray.
4. Gently push fist into dough to deflate. Divide dough in half. Flatten each half with hands or rolling pin into 18×9-inch rectangle on lightly floured surface. Roll dough up tightly, beginning at 9-inch side. Press with thumbs to seal after each turn. Pinch edge of dough into roll to seal. Pinch each end of roll to seal. Fold ends under loaf. Place seam side down in pan. Brush loaves lightly with butter. Cover loosely with plastic wrap and let rise in warm place 35 to 50 minutes or until dough has doubled in size.
5. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 425°F.
6. Bake 25 to 30 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove from pans to wire rack. Brush loaves with Simple Syrup; cool.

If you would a Copy of this Ingredients Join Me Here 


when you are done it Must Look Like this




About The Author

Garfield Hammond

╔══╗♫ ♫ *´¨) ║██║♥ ¸.•´¸.•*´¨) ¸.•*¨) ♫ ♪ ║(O)║♫ (¸.•´ (¸.• ♫ ♪ ╚══╝♥Helping Average People Create Income Streams for Themselves and Their Families I believe in the K.I.S.S. approach to building our business - Keep It Super Simple - I will never overwhelm you, or leave you wondering "what should I do next" because of how this system is laid out you will naturally grow and be lead into the next activity when you are ready for