A Tasty Belizean Treat: Making The Perfect Creole Bun

Belizean cuisine is known for its delicious baked goods, and one of its most beloved treats is the Creole bun. Influenced by British-style hot cross buns, the Belizean version has its own unique twist. Creole buns are soft, dense, and glazed with a sweet, sticky brown sugar simple syrup. They are often enjoyed on their own or with cheese, butter, or jelly/jam. For an authentic Belizean experience, you can even dunk your Creole bun in a mug of coffee for breakfast or pair it with fried fish for lunch or dinner. In this discussion, we will explore the ingredients and steps required to create these mouth-watering treats in the comfort of your own home.

Ingredients

The ingredients for Belizean Creole buns are similar to those for British hot cross buns, but with a few twists. The quantities below will make around six buns.

Dry Ingredients

• 2 pounds of all-purpose flour (about 4 cups)
• 1/2-3/4 pound brown sugar (1 cup)
• 2 tablespoons instant yeast
• 2 teaspoons sugar
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1 cup raisins (optional)

Wet Ingredients

• 6 tablespoons butter or shortening
• 2 teaspoons vanilla extract
• 1 teaspoon pineapple essence (optional)
• 1 and 1/2 cups of coconut milk (or condensed milk)
• 3/4 cup warm water

Additional Ingredients

• Oil or butter for greasing
• Brown sugar simple syrup glaze (optional)

Substitutions

Although coconut milk is recommended for an authentic Belizean flavour, you can substitute it with condensed milk.

Some recipes also suggest using evaporated milk or even water, with the water temperature for mixing with yeast being between 100 and 115 °F.

Mixing the dough

To make the dough for Belizean Creole buns, start by placing the yeast in a deep mixing bowl. The amount of yeast required varies across recipes, with some suggesting 2 tablespoons of instant yeast, and others 4 1/2 teaspoons of active dry yeast, or 6 teaspoons of yeast or 2 tablespoons of instant yeast.

Next, add the flour, sugar, nutmeg, cinnamon, and raisins (if you are using them). One recipe suggests adding 2 teaspoons of extra sugar at this stage. Another suggests adding a pinch of salt.

In a separate, medium-sized saucepan, add the butter, milk, and vanilla. Heat this mixture, but do not allow it to boil. One recipe suggests warming the milk mixture so that you can comfortably stick your finger in it. Another suggests that the temperature should be 100-115°F.

Now, add the milk mixture to the dry ingredients in the mixing bowl. Mix everything together with a wooden spoon until the ingredients start to come together. The mixture should not be sticky or overly dry.

Cover the bowl and leave the dough to rise. Most recipes suggest leaving it for 1 hour, but one suggests 2 hours, or until the dough has doubled in size.

Once the dough has risen, place it on a floured surface and knead until it is smooth and pliable. One recipe suggests kneading for 5 minutes until the dough is smooth, glossy, and slightly elastic.

Shaping the dough

Step 1:

Firstly, lightly flour a clean work surface. This will prevent the dough from sticking as you work with it. Then, turn out your risen dough onto the floured surface. The dough should be soft, pliable, and easy to work with.

Step 2:

Using a sharp knife or a dough scraper, divide the dough into six equal portions. The number of portions you cut the dough into will depend on the size of buns you want. For larger buns, you can divide the dough into four pieces, and for smaller buns, you can divide it into eight.

Step 3:

Take one portion of dough and shape it into a round ball by stretching and pinching the edges underneath, working your way around the dough. Cup your hand slightly and use the base of your palm to shape and smooth the top of the dough ball. Repeat this process for the remaining portions of dough.

Step 4:

Place the dough balls onto a greased baking pan, leaving a little space between each one to allow for rising and expansion during baking. You may line your baking pan with parchment paper instead of greasing it, if you prefer.

Step 5:

Lightly flatten the dough balls. You can use your palm or the base of your palm to do this gently. You don't want to deflate the dough, just gently coax it into a slightly flatter shape.

Step 6:

Cover the pan of shaped dough with a clean kitchen towel or plastic wrap. Place the pan in a warm, draft-free area and let the dough rise until doubled in size. This process may take about an hour, depending on the temperature and humidity of your environment.

Step 7:

Once the dough has doubled in size, it's ready to be baked! Preheat your oven to the required temperature, which is typically between 350°F and 375°F (180°C).

Remember, the key to successful dough shaping is a gentle touch. Overworking the dough or handling it too roughly can affect the texture and structure of your buns. Happy baking!

Baking the buns

Preheat your oven to 350°F to 375°F (180°C). Place your dough balls in the oven and bake for 30 to 40 minutes. You'll know the buns are ready when they are completely brown and emit a hollow sound when tapped on the bottom. Remove the buns from the oven and let them cool on a wire rack.

The buns are best enjoyed fresh out of the oven. However, they can also be served with butter, cheese, or jelly/jam. For an authentic Belizean experience, dunk your Creole buns in a mug of coffee for breakfast or pair them with fried fish for lunch or dinner.

The recipe yields six large or twelve small buns, depending on how you divide the dough. The buns can be stored in an airtight container for up to three days or frozen for up to three months.

Feel free to experiment with the recipe by adding your favourite spices or dried fruits. For a more authentic Belizean flavour, use coconut milk instead of evaporated milk. You can also substitute condensed milk, though this will result in a sweeter bun.

Serving suggestions

Belizean Creole buns can be enjoyed on their own or with cheese, butter, or jelly/jam. For an authentic Belizean experience, dunk your bun in a mug of coffee for breakfast. For lunch or dinner, Creole buns pair well with fried fish.

The buns can also be sliced and buttered, or filled with ham, beans, a fried egg, stewed chicken, or cheese—or a combination of these. They can be enjoyed savoury or sweet, with a slather of butter, jam, or honey.

Belizean Creole buns are a great breakfast option paired with coffee or tea. They also work well as a snack at any time of the day, or as a pre-dinner treat with cheese.

Frequently asked questions