Jamaican Sourdough Easter Bun

Written By Nicholas Spence

Jamaican Sourdough Easter Bun

Sourdough Easter Bun

Jamaican Easter bun has its roots in the hot cross bun, but over time it evolved into something richer, fruitier, and more indulgent. It is sweet, warmly spiced, packed with fruits, and traditionally enjoyed with a thick slice of Jamaican cheddar cheese.

While most bakeries make a yeast version and many home cooks use baking powder, this version leans into sourdough for deeper flavor, gentle tang, and a texture that is soft with just the right chew. If you already keep a starter, this is a rewarding seasonal bake. If not, you can follow the starter guide linked below before jumping in.

Why Sourdough Works So Well Here

Sourdough brings more than rise. The long fermentation adds depth that complements the warm spices, molasses, and stout soaked fruits. Because this dough is enriched with sugar and fruit, fermentation moves a little slower, which helps develop flavor without overproofing.

The result is a bun that feels familiar but tastes more complex and balanced.

Flavour Foundation

Ground Mixed Spice

Instead of using a pre mixed spice, this recipe builds a fresh blend from whole spices. Toasting and grinding them releases their oils and gives the bun a deeper, more aromatic profile.

Orange zest is dehydrated to concentrate its citrus oils, which brighten the heavier notes from allspice, nutmeg, cloves, star anise, and cinnamon.

Fruits and Stout

Soaking Fruits

Raisins are soaked in stout to rehydrate and infuse them with malty richness. Cherries add sweetness and color. The soaking liquid is not added directly to the dough because alcohol can slow fermentation and weaken gluten, but the flavor carried inside the fruit is more than enough.





Recipe Card

Sourdough Jamaican Easter Bun

Yield: 2 loaves
Prep time: About 1 hour active
Proofing time: 3 to 6 hours total depending on temperature
Bake time: 50 minutes

Ingredients

Spice Blend

  • Zest of 1 orange, dehydrated

  • 2 tablespoons dried pimento or allspice berries

  • About 12 whole cloves

  • Half a nutmeg

  • 3 star anise

  • 6 cinnamon sticks

Fruits

  • Two thirds cup black raisins

  • Two thirds cup golden raisins

  • Stout, enough to submerge raisins

  • Two thirds cup cherries, chopped

Dough

  • 2 cups room temperature water

  • Half cup brown sugar

  • 2 tablespoons browning

  • 2 tablespoons molasses

  • 1 tablespoon salt

  • 1 cup active sourdough starter

  • About 6 cups bread flour

  • 2 tablespoons prepared spice blend

Activated Sourdough Starter

Glaze

  • Quarter cup brown sugar

  • Splash of stout

Instructions

1. Make the spice blend

  1. Dehydrate the orange zest on low heat until dry.

  2. Toast all spices gently until fragrant.

  3. Blend into a fine powder.

  4. Sift and regrind any larger pieces.

Toasted Spices

2. Prepare the fruits

  1. Soak raisins in stout for a couple hours until plump.

  2. Drain well before using.

  3. Chop cherries into smaller pieces.

3. Mix the dough

  1. In a bowl combine water, sugar, browning, molasses, and salt. Mix to dissolve.

  2. Add sourdough starter and mix.

  3. Add flour and spice blend, mixing to form a firm dough.

  4. Fold in drained raisins and cherries until evenly distributed.

Mixing Dough

4. Rest and build structure

  1. Cover and rest 15 to 20 minutes.

  2. Perform stretch and folds.

  3. Rest another 15 to 20 minutes and repeat.

  4. Rest again until dough feels smooth and elastic.

5. Shape

  1. Divide dough into two portions.

  2. Shape tightly and place seam side up into floured proofing baskets or bowls.

Sourdough Easter Buns ready for final proofing

6. Final proof

  1. Proof at room temperature 2 to 4 hours until slightly puffy.
    Optional: refrigerate overnight for slower fermentation.

7. Bake

  1. Preheat oven with Dutch ovens inside to 375 F.

  2. Turn dough onto parchment, score a cross.

  3. Transfer to hot Dutch oven, add a few ice cubes, cover.

  4. Bake 35 minutes covered, then 15 minutes uncovered.

Finish Sourdough Bun Uncovered

8. Make glaze

  1. Simmer brown sugar and stout until syrupy.

9. Finish

  1. Brush glaze on hot loaf if desired.

  2. Cool completely before slicing.

Glazing Sourdough Easter Bun

Serving

Serve thick slices with Jamaican cheddar cheese for the classic sweet and savory pairing. It also works beautifully alongside fried fish or simply on its own with a cup of tea.

Tips for Success

  • Use starter at peak activity for best rise

  • Keep dough slightly firm since fruits add moisture

  • Do not rush cooling or the crumb may feel gummy

  • Glaze while hot for shine, or leave unglazed for a more traditional finish

Nicholas Spence https://feedandteach.com