Bahamian Spiced Tea Buns
The Quirky Foodster Team
Ingredients
- Active dry yeast — 1 packet (7 g / 2 1/4 tsp)
- Warm water — 1/4 cup (60 ml)
- Sugar, divided — 1/2 cup (100 g)
- All-purpose flour — 4 cups (500 g)
- Ground cinnamon — 1 tsp
- Ground nutmeg — 1/2 tsp
- Salt — 1/2 tsp
- Warm milk — 1 cup (240 ml)
- Butter, melted — 1/4 cup (55 g)
- Large egg — 1
- Currants or raisins — 3/4 cup (110 g)
- Milk, for brushing — 1 tbsp
Method
- Dissolve yeast and 1 tsp of the sugar in warm water; let sit 5-10 minutes until foamy.
- Whisk flour, remaining sugar, cinnamon, nutmeg and salt together in a large bowl.
- Add the yeast mixture, warm milk, melted butter and egg. Mix and knead into a smooth, soft dough, about 8 minutes by hand.
- Knead in currants until evenly distributed.
- Place dough in a greased bowl, cover with a towel and let rise in a warm spot 1 hour, until doubled.
- Punch down dough, divide into 12 pieces, and shape into round buns. Place on a lined baking sheet, cover, and let rise 30 minutes.
- Preheat oven to 190°C (375°F). Brush buns with milk.
- Bake 18-20 minutes until golden brown and hollow-sounding when tapped.
Introduction: Soft, lightly spiced yeast buns studded with currants, tea buns are traditionally baked for Sunday breakfast and enjoyed with butter and a hot cup of tea or cocoa, a habit rooted in the islands’ British colonial-era baking traditions.
Cultural Background: Soft, lightly spiced yeast buns studded with currants, tea buns are traditionally baked for Sunday breakfast and enjoyed with butter and a hot cup of tea or cocoa, a habit rooted in the islands’ British colonial-era baking traditions.
Tips: Warm milk should feel comfortably warm, not hot, to the touch — too hot will kill the yeast.
Variations: A light sugar glaze brushed on after baking gives the buns a shinier, sweeter finish.
Vegetarian/Vegan: Naturally vegetarian as written.
Storage: Store in an airtight container at room temperature up to 3 days.
Reheating: Warm briefly in a toaster oven or microwave for 10 seconds before serving with butter.
Nutrition: Approx. 220 kcal, 6 g protein, 38 g carbohydrate, 5 g fat per bun.
FAQs:
Q: Why didn’t my dough rise?
A: The yeast may have been inactive, or the liquid too hot or too cold; check that the yeast foams during proofing.
Q: Can I freeze these buns?
A: Yes, freeze baked and cooled buns in a sealed bag up to 2 months; thaw and warm before serving.
- Active dry yeast — 1 packet (7 g / 2 1/4 tsp)
- Warm water — 1/4 cup (60 ml)
- Sugar, divided — 1/2 cup (100 g)
- All-purpose flour — 4 cups (500 g)
- Ground cinnamon — 1 tsp
- Ground nutmeg — 1/2 tsp
- Salt — 1/2 tsp
- Warm milk — 1 cup (240 ml)
- Butter, melted — 1/4 cup (55 g)
- Large egg — 1
- Currants or raisins — 3/4 cup (110 g)
- Milk, for brushing — 1 tbsp
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