Jamaican Buns
Yields 24 buns
3 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons lemon rind
1 cup butter
3 eggs
3/4 cup milk
1 cup raisins
1 1/4 cups shredded coconut
2 egg whites, lightly beaten
Preheat oven to 350 degrees F.
In a large mixing bowl, combine flour, sugar, baking powder,
salt, and lemon rind.
Cut in butter until mixture is crumbly in
texture.
Beat eggs with milk and add to flour mixture.
Blend until
just moistened.
Do not overmix.
Add raisins and coconut and mix
again - just enough to incorporate.
Using an ice cream scoop or
tablespoon, portion dough onto a greased cookie sheet.
Brush the
tops of each bun with beaten egg whites and sprinkle with
sugar.
Bake for about 25 minutes.
Buns should be golden brown and firm
to touch.
This entry was posted
on Wednesday, October 24th, 2007 at 7:59 pm and is filed under Caribbean.
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You can leave a response, or trackback from your own site.
Jamaican Buns
Yields 24 buns
3 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons lemon rind
1 cup butter
3 eggs
3/4 cup milk
1 cup raisins
1 1/4 cups shredded coconut
2 egg whites, lightly beaten
Preheat oven to 350 degrees F.
In a large mixing bowl, combine flour, sugar, baking powder,
salt, and lemon rind.
Cut in butter until mixture is crumbly in
texture.
Beat eggs with milk and add to flour mixture.
Blend until
just moistened.
Do not overmix.
Add raisins and coconut and mix
again - just enough to incorporate.
Using an ice cream scoop or
tablespoon, portion dough onto a greased cookie sheet.
Brush the
tops of each bun with beaten egg whites and sprinkle with
sugar.
Bake for about 25 minutes.
Buns should be golden brown and firm
to touch.
This entry was posted
on Wednesday, October 24th, 2007 at 7:56 pm and is filed under Caribbean.
You can follow any responses to this entry through the RSS 2.0 feed.
You can leave a response, or trackback from your own site.