Belizean Powder Buns

Name: Belizean Powder Buns
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12
Cuisine: Belize
Ingredients: All-purpose flour — 500 g (4 cups); Baking powder — 20 g (4 tsp); Salt — 1/2 tsp; Ground cinnamon — 1/2 tsp; Ground nutmeg — 1/4 tsp; Sugar, plus extra for dusting — 100 g (1/2 cup); Butter, cold and cubed — 100 g (1/2 cup); Raisins — 100 g (2/3 cup); Milk — 240 ml (1 cup); Large egg — 1; Vanilla extract — 1 tsp

The Quirky Foodster Team

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15 mins

Prep

20 mins

Cook

Servings

Ingredients

All-purpose flour — 500 g (4 cups)
Baking powder — 20 g (4 tsp)
Salt — 1/2 tsp
Ground cinnamon — 1/2 tsp
Ground nutmeg — 1/4 tsp
Sugar, plus extra for dusting — 100 g (1/2 cup)
Butter, cold and cubed — 100 g (1/2 cup)
Raisins — 100 g (2/3 cup)
Milk — 240 ml (1 cup)
Large egg — 1
Vanilla extract — 1 tsp

Method

Preheat the oven to 190C (375F) and line a baking sheet with parchment.
Whisk together the flour, baking powder, salt, cinnamon, nutmeg and sugar in a large bowl.
Cut in the cold butter with your fingertips or a pastry cutter until the mixture resembles coarse crumbs. Stir in the raisins.
In a separate bowl or jug, whisk together the milk, egg and vanilla extract.
Pour the wet mixture into the dry ingredients and stir gently just until a soft dough comes together.
Scoop the dough into 12 equal mounds on the prepared baking sheet, spaced well apart.
Bake for 18-20 minutes until golden brown and a skewer inserted into a bun comes out clean.
Cool slightly on a wire rack, then dust with a little extra sugar before serving.

Introduction: Powder buns are small, tender, lightly spiced buns raised with baking powder rather than yeast, making them a quick and reliable bake for busy Belizean households.

Cultural Background: Powder buns are small, tender, lightly spiced buns raised with baking powder rather than yeast, making them a quick and reliable bake for busy Belizean households. Studded with raisins and dusted with sugar, they are a familiar sight at bakeries and home kitchens throughout the country.

Tips: Keep the butter cold right up until mixing for the lightest, most tender crumb. Do not overmix once the wet and dry ingredients meet; a few gentle folds are all that’s needed.

Variations: Add the zest of one lime or orange to the dry ingredients for a bright citrus note. Swap raisins for chopped dried cherries or currants for a variation on the classic.

Storage: Store in an airtight container at room temperature for up to 3 days.

Reheating: Warm briefly in a 150C (300F) oven for 5 minutes, or microwave for 10-15 seconds.

Nutrition: Approx. 230 kcal, 4g protein, 8g fat, 35g carbohydrate per bun

FAQs:

Q: Why are they called powder buns?

A: The name refers to their use of baking powder rather than yeast as the leavening agent, making them quick to prepare without proofing time.

Q: Can I make these without raisins?

A: Yes, simply omit them for a plain, lightly spiced bun, or substitute another dried fruit of your choice.