|Nutritional Guidelines (per serving)|
|Servings: 12 to 24|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||8%|
|Saturated Fat 3g||15%|
|Total Carbohydrate 26g||9%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Antigua's Raisin Bun is often referred to as Bun and Cheese because it is eaten with cheese. It's a favorite among locals and well as tourists.
If you like Raisin Bread, you will love these Raisin Buns.
- 2 cups brown sugar, plus extra for sprinkling
- 3 tablespoons active dry yeast
- 1 1/2 cups warm water (115 degrees F)
- 6 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon grated nutmeg
- 3 ounces vegetable shortening
- 1 ounce unsalted butter
- 1 cup freshly grated coconut (optional)
- 1 heaped cup raisins
- 2 teaspoons vanilla extract
Gather the ingredients.
Add 2 teaspoon of sugar and 1/2 cup warm water to a large bowl and stir to dissolve. Sprinkle in yeast, stir, cover with plastic wrap and let proof in warm place for 10 minutes.
Add 5 1/2 cups of flour to a large bowl along with the salt, cinnamon and nutmeg. Mix thoroughly.
Rub in shortening and butter.
Stir in sugar, coconut (if using) and raisins.
Make a well in the center of the flour mixture and pour in yeast and vanilla. Add the remaining water 1/2 cup at a time to form a slightly sticky dough. (You may need more or less water depending on your location and the moisture in the atmosphere). Once the flour comes together as a dough, sprinkle the remaining 1/2 cup flour onto a clean work surface, turn the dough onto the work surface and gently knead the flour into the dough (for about 5 minutes). You may need to add a little more flour for dusting.
Rub oil on the dough and transfer to a large oiled bowl, cover and leave in a warm place for 1 1/2 to 2 hours or until the dough has doubled in size.
Flour a work surface and transfer the risen dough. Knead for 1 minutes then cut dough into 12 equal pieces and form in balls. Place seam-side down on parchment-lined baking sheets with adequate space between each bun.
Cover with plastic wrap or towel and let buns rise in a warm place for 45 minutes to 1 hour. Near the end of the resting time, begin to pre heat oven to 350 degrees F.
Before baking, brush buns with a little water and then sprinkle with a bit of brown sugar. Score the buns just before adding to the oven in a cross-hatch pattern.
Bake for 20 - 25 minutes or until nicely browned. The bottom when rapped should sound hollow. Cool completely before serving.