Island Favorite: The Secret to Perfect Caribbean Raisin Buns!

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a tropical flavor and is dairy-free.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories and can be used for a lighter bun.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness while brown sugar is often cheaper.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal can act as a binder and is vegan.

Toast 2 large cinnamon sticks, 0.5 tablespoon allspice berries, and 0.25 nutmeg in a heated pan for about 1 minute.

Remove toasted spices and cool them before grinding in a spice blender.

Soak 150 grams of dried raisins in warm water for 5 minutes, then drain and remove excess moisture.

Whisk together 300 g of evaporated milk, 177 g of spring water, and 126 g of raw honey, warming to 100-110°F.

Add 10 g of active dry yeast to the warm mixture and let it bloom for about 10 minutes.

In a mixing bowl, sift in 700 g of all-purpose flour and whisk in 10 g of fine sea salt, toasted spices, and seeds from one vanilla bean pod.

Add 55 g of softened unsalted butter and mix until incorporated.

Switch to a dough hook and pour in the bloomed yeast mixture and 1 beaten egg, kneading until smooth and elastic.

Fold in the soaked raisins and knead until the dough passes the window pane test.

Shape the dough into a ball, place in a greased bowl, cover, and let rise for about 1.5 hours until doubled in size.

Punch down the dough and divide it into 6 equal pieces, shaping each into a bun.

Place shaped buns in a greased baking pan and let rise in a warm oven for about 1 hour until doubled in size.

Whisk together 1 egg and a splash of evaporated milk for egg wash, brushing it on each bun.

Bake the buns for about 20 minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens