Breads
Belizean Powder Buns
Ingredients
- - 500g (4 cups) all-purpose flour
- - 20g (4 tsp) baking powder
- - 1/2 tsp salt
- - 1/2 tsp ground cinnamon
- - 1/4 tsp ground nutmeg
- - 100g (1/2 cup) sugar, plus extra for dusting
- - 100g (1/2 cup) butter, cold and cubed
- - 100g (2/3 cup) raisins
- - 240ml (1 cup) milk
- - 1 large egg
- - 1 tsp vanilla extract
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.
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