Belizean Powder Bun For Christmas
Belizean powder bun is a traditional sweet bread that holds a special place in Belizean cuisine, often enjoyed during the Christmas season. Made from a blend of flour, sugar, and baking powder, this rich and slightly spiced bread features the warmth of nutmeg and cinnamon.
The dough is mixed with milk, eggs, and sometimes grated coconut for added flavor and texture. Once baked, the buns develop a soft, fluffy interior with a slightly crisp crust. They are often enjoyed on their own or paired with cheese, making them a delightful treat for breakfast, snacks, or festive gatherings.
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Ingredients for Belizean Powder Bun
- 1 ½ cups of Grace coconut milk or Grace evaporated milk
- A pinch of salt
- 6 oz (¾ cup) of shortening
- 3 teaspoons of vanilla extract
- 6 teaspoons of baking powder
- 1 teaspoon of Malher cinnamon powder
- 2 oz (¼ cup) of margarine
- ½ to 1 cup of raisins (optional)
- 2 ½ cups of sugar
- 1 teaspoon of grated nutmeg
- 6 cups of all-purpose flour
Step by Step Process to Make Belizean Powder Bun
Making Belizean Powder Buns: Step-by-Step
Step 1: Prepare Your Workspace
Begin by washing your hands thoroughly to ensure cleanliness. Gather all the ingredients you’ll need for the recipe, including coconut milk, shortening, flour, and spices. Having everything at hand will streamline the cooking process.
Step 2: Grease the Baking Sheet
Take a baking sheet and lightly grease it with butter or cooking spray. This will help prevent the buns from sticking to the surface as they bake, making for easier removal later.
Step 3: Sift the Dry Ingredients
In a large mixing bowl, sift together 6 cups of all-purpose flour, a pinch of salt, and 6 teaspoons of baking powder. Sifting helps aerate the flour, ensuring a lighter texture in the finished buns.
Step 4: Mix in Sugar and Spices
To the sifted mixture, add 2 ½ cups of sugar, 1 teaspoon of grated nutmeg, and 1 teaspoon of Malher cinnamon powder. Use a whisk or spoon to combine these ingredients evenly. This blend will provide sweetness and a warm, spiced flavor to the buns.
Step 5: Incorporate Shortening and Margarine
Next, add 6 oz (¾ cup) of shortening and 2 oz (¼ cup) of margarine to the flour mixture. Using a pastry cutter, fork, or your fingers, cut the fats into the flour until the mixture resembles coarse crumbs. This step is crucial for creating a tender texture in the buns.
Step 6: Add Wet Ingredients
Now, pour in 3 teaspoons of vanilla extract and 1 ½ cups of coconut milk (or evaporated milk). Mix everything together with a wooden spoon until the batter is just combined. Be careful not to overmix, as this can make the buns tough.
Step 7: Fold in Raisins (Optional)
If you’re using raisins, fold in ½ to 1 cup at this point. The raisins add sweetness and chewiness, enhancing the overall flavor of the buns.
Step 8: Drop the Batter onto the Baking Sheet
Using a dessert spoon, scoop up spoonfuls of the batter and drop them onto the prepared baking sheet. Space them a few inches apart to allow for rising during baking.
Step 9: Bake the Buns
Preheat your oven to 375°F. Place the baking sheet on the middle or top shelf and bake for 20-25 minutes. Keep an eye on them; they should turn golden brown when they are ready.
Step 10: Cool and Serve
Once baked, remove the buns from the oven and let them cool for a few minutes on the baking sheet before transferring them to a wire rack. Enjoy them warm or at room temperature, either on their own or with cheese!
Tips for making Belizean powder buns
1. Ensure Accurate Measurements
Baking is a science, so it’s crucial to measure your ingredients accurately. Use a kitchen scale for ingredients like flour and sugar for the best results, especially if you’re using volume measurements. Spoon the flour into your measuring cup and level it off with a knife to avoid packing it down, which can lead to dense buns.
2. Don’t Overmix the Batter
When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to tough buns, as it develops the gluten in the flour. Aim for a slightly lumpy batter to ensure that your buns come out light and fluffy.
FAQ’S
Can I substitute the coconut milk with something else?
Yes, you can substitute the coconut milk with Grace evaporated milk or regular whole milk if you prefer. Keep in mind that using regular milk may alter the flavor slightly, as coconut milk adds a distinct richness and sweetness.
What can I do if the batter is too thick?
If the batter seems too thick and difficult to drop onto the baking sheet, you can add a little more milk (coconut or evaporated)—about a tablespoon at a time—until you reach the desired consistency. This will help achieve a lighter texture in the finished buns.
How should I store leftover buns?
To store leftover Belizean powder buns, allow them to cool completely, then place them in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them. Just wrap them tightly in plastic wrap and place them in a freezer-safe bag. When ready to eat, thaw and reheat in the oven or microwave.