Jamaican Easter Bun

6 standard portions

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Ingredients

• 2½ tbsp psyllium husk powder
• ½ cup warm water ((125ml))
• 2½ tsp instant yeast
• ¼ cup warm water ((60ml))
• 2 cups tapioca starch ((265g))
• 1 cup brown rice flour ((148g))
• ⅓ cup sorghum flour ((58g))
• ½ tbsp xanthan gum
• ½ cup raw cane sugar ((114g))
• 1 tbsp cinnamon
• 1 tsp mixed spice
• 1 tsp nutmeg
• ½ tsp pink salt
• 1 cup mixed fruit ((238g))
• ¼ cup gluten free stout ((60ml) see notes)
• ¼ cup grape juice ((60ml) see notes)
• 3 tbsp homemade browning ((30g)(see link, only use this amount if you are using MY HOMEMADE version, see notes))
• 2 tbsp molasses ((42g)(blackstrap)
• 3 tbsp guava jam ((60g))
• 3 tbsp dairy free butter ((48g) melted)
• 1 large egg (or use a 2 flax eggs for vegan version)
• 2 tbsp gluten free stout
• 2 tbsp grape juice
• 1 tbsp dairy free butter
• 2 tbsp raw cane sugar

Method

1. Grease and line a loaf pan with parchment paper and set aside.
2. Add the psyllium husk powder along with the cup of warm water and whisk into a smooth paste in a small bowl and set aside.
3. In another small bowl, whisk together the instant dry yeast along with the ¼ cup of warm water and set aside.
4. In a large mixing bowl (fitted with a dough hook) add your dry ingredients - tapioca starch, brown rice flour, sorghum flour, raw cane sugar, xanthan gum, pink, cinnamon, mixed spice and nutmeg.
5. Whisk the dry ingredients together so they are evenly combined.
6. Now add the egg (or flax egg), yeast mix, guava jam and psyllium husk paste to the bowl of dry ingredients.
7. In a small jug, whisk the browning, molasses, gluten free stout, melted dairy free butter and grape juice.
8. Form a soft dough (using your stand mix) by slowly pouring in the stout/grape juice liquid until it starts to come together, scraping down the sides so no dry flour spots are left.
9. As the mixture comes together, sprinkle in the dried fruit and mix for about 30 seconds so it is evenly distributed. The dough will be sticky and soft, this is the right texture that we need.
10. Scrape the dough into the loaf pan and smooth the top.
11. Cover the loaf pan with saran wrap (cling film) and leave the dough to prove (preferably in a warm place) for a hour until it expands (it will only rise by about a quarter).
12. Preheat the oven at 356F/180C (10 minutes before the proving process is done)
13. Once the loaf has slightly expanded, remove the wrap then prepare the glaze heating up the ingredients for the glaze until the butter has melted.
14. Once the butter has melted, use a pastry brush to coat the top of the dough.
15. Place the baking tin in the oven.
16. 8 minutes into baking cover the bun with aluminium foil, this is extremely important to prevent a really dry crust from forming. (Set a timer, or stand by your oven if needed).
17. Reduce the oven to 160C/320F/gas mark 3 and continue to bake until the bun is cooked through (this should take roughly, 45-55 minutes or maybe longer)
18. Test the readiness by inserting a knife or skewer, if it comes out clean then your bun is ready. If it's still not baked, return to the oven and check at 5-7 minute intervals. DON'T over bake it or it will become too dense, you want it to be just done.
19. Once baked, glaze the bun while it is still hot.
20. Serve with your favourite vegan/dairy free cheese.