How to make Jamaican Spice Bun

Ingredients

• 6 cups All-Purpose Flour (sifted)
• 2 tablespoons Baking Powder (double‑acting)
• 2 teaspoons Nutmeg (ground)
• 4 teaspoons Mixed Spice (Jamaican mixed spice blend)
• 1 teaspoon Salt (kosher or table salt)
• 2 teaspoons Ground Cinnamon
• 2 bottles Dragon Stout Beer (12 oz bottles; can substitute Guinness or any dark stout)
• 2 cups Brown Sugar (packed)
• 2 tablespoons Molasses (dark molasses)
• 0.5 cup Honey (mild honey)
• 4 tablespoons Food Coloring (Browning) (gives the traditional dark color)
• 1 teaspoon Vanilla Extract (pure)
• 1 teaspoon Mixed Essence (optional additional flavor)
• 8 tablespoons Unsalted Butter (melted)
• 4 tablespoons Water
• 2 large Eggs (beaten)
• 2 cups Raisins (plump)
• 0.5 cup Maraschino Cherries (chopped, drained; optional topping)
• 4 tablespoons Honey (glaze)
• 4 tablespoons Water (glaze)

Instructions

1. Combine Dry Ingredients

   Sift 6 cups of all‑purpose flour into a large mixing bowl. Add 2 Tbsp baking powder, 2 tsp ground nutmeg, 4 tsp mixed spice, 1 tsp salt, and 2 tsp ground cinnamon. Whisk until evenly distributed.

   Time: PT10M

2. Measure Wet Ingredients

   In a separate bowl, pour two 12‑oz bottles of Dragon Stout (or Guinness). Add 2 cups packed brown sugar, 2 Tbsp molasses, ½ cup honey, 4 Tbsp food‑coloring browning, 1 tsp vanilla extract, 1 tsp mixed essence, 8 Tbsp melted unsalted butter, 4 Tbsp water, and the beaten eggs.

   Time: PT10M

3. Dissolve Sugar

   Whisk the wet mixture vigorously for about 5 minutes until the brown sugar granules are fully dissolved and the mixture looks glossy.

   Time: PT5M

4. Add Raisins

   Stir 2 cups of raisins into the wet mixture. If you prefer smaller pieces, pulse the raisins briefly in a food processor before adding.

   Time: PT2M

5. Combine Wet and Dry

   Create a well in the dry‑ingredient bowl and gradually pour the wet mixture in, stirring with a spatula until just combined. Do not over‑mix; the batter will be thick.

   Time: PT5M

6. Prepare Pans & Preheat Oven

   Butter two 9‑inch round baking pans thoroughly. Preheat the oven to 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

7. Fill Pans and Add Topping

   Divide the batter evenly between the two prepared pans, smoothing the tops with a spatula. Sprinkle the chopped maraschino cherries evenly over each surface (optional).

   Time: PT3M

8. First Bake

   Place the pans on the middle rack and bake for 60 minutes.

   Time: PT1H

   Temperature: 350°F

9. Check Doneness and Finish Baking

   Insert a thin knife into the center of each bun; if it comes out clean, they are done. If not, bake an additional 30 minutes, checking every 10 minutes.

   Time: PT30M

   Temperature: 350°F

10. Prepare Honey Glaze

    While the buns are still hot, combine 4 Tbsp honey and 4 Tbsp water in a small saucepan. Bring to a gentle boil over medium heat, then simmer for 2 minutes.

    Time: PT5M

11. Glaze the Buns

    Using a pastry brush, coat the tops of the hot buns with the honey glaze, ensuring an even shine.

    Time: PT2M

12. Cool and Store

    Allow the buns to cool on a wire rack for about 30 minutes. Once cooled, wrap tightly in plastic wrap or store in an airtight container.

    Time: PT30M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

60 g

Fat

10 g

Fiber

2 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour
• Instead of Baking Powder: Baking soda + cream of tartar
• Instead of Nutmeg: Mace
• Instead of Mixed Spice: Allspice + cinnamon + cloves
• Instead of Dragon Stout Beer: Guinness Stout, Dark Beer
• Instead of Brown Sugar: White sugar + molasses
• Instead of Molasses: Treacle
• Instead of Honey: Agave syrup
• Instead of Food Coloring (Browning): Dark cocoa powder
• Instead of Vanilla Extract: Vanilla bean
• Instead of Mixed Essence: Almond extract
• Instead of Unsalted Butter: Margarine
• Instead of Eggs: Flax egg (1 tbsp flaxseed + 3 tbsp water)
• Instead of Raisins: Currants, Dried cranberries
• Instead of Maraschino Cherries: Dried cherries
• Instead of Honey (glaze): Sugar syrup

Equipment Needed

• Mixing Bowl
• Whisk
• Measuring Cups
• Measuring Spoons
• Spatula
• 9‑Inch Round Baking Pans
• Oven
• Pastry Brush
• Saucepan
• Knife

Critical Steps — Do Not Skip

• Whisk dry ingredients together to ensure even spice distribution.
• Dissolve brown sugar completely before adding dry flour.
• Do not over‑mix when combining wet and dry mixtures.
• Check doneness with a knife; bake extra time if needed.
• Prepare and apply honey glaze while buns are hot.

Chef Tips from the Video

• Use a dark stout for authentic flavor; the bitterness balances the sweetness.
• If you cannot find Jamaican mixed spice, create your own with equal parts ground allspice, cinnamon, nutmeg, and a pinch of cloves.
• For extra moisture, replace half of the stout with warm milk.

Troubleshooting

Storage

Refrigerator: Wrap tightly; keep for up to 4 days.

Freezer: Freeze individually wrapped for up to 2 months; thaw at room temperature before serving.

Room temperature: Best consumed within 2 days if kept in a sealed container.

Make-Ahead Tips

• Buns can be baked a day ahead; store sealed and re‑heat briefly before serving.
• Glaze can be prepared in advance and refrigerated; warm slightly before brushing.

Frequently Asked Questions