THURSDAY, APRIL 7, 2022 34 (IN ORDER OF USE) Wet ingredients (minus the sugar) 4tbsps butter (of your choice) 1 bottle of 7.5% Stout 1/2 cup Red Label Wine 2tbsps guava jam 1tbsp molasses 1tsp browning 2tsps vanilla 1 cup brown sugar Dry ingredients 3 cups flour 1 egg (optional) 3tsps baking powder 2tsps cinnamon 2 pinches of salt 2tsps mixed spice 1tsp nutmeg 1 cup raisins (any dried fruits of your choice) 8 chopped cherries GLAZE: 2tbsps water 2tsps honey (agave for vegans) Preheat oven to 180°C. Grease and line two 2lb loaf pans* or one large 4lb bun pan. On low flame on the stove top, melt butter and add the wet ingredients. Turn off the flame then immediately add the sugar, stirring until the granules are dissolved. Then set aside. Sieve and combine the dry ingredients. Add the raisins and cherries, ensure they are coated in flour mixture (this prevents the fruits from sinking to the bottom of the pan). To finish the batter: 1. Make a well in the centre of the dry ingredients and add wet ingredients from the pot. 2. Mix well to combine. 3. Pour prepared batter into one large pan or two small loaf pans. 4. Place pan in oven and bake at 180°C for an hour. Do not open the oven too early. 5. Insert a skewer in the centre and ensure it comes up clean. 6. Remove from oven. Prepare glaze: 1. Heat the honey/agave with 2 tbsps of water and let simmer until it thickens. 2. Brush the warm bun with the glaze. 3. Once cool enough to handle, wrap the bun in a plastic wrap to lock in the moisture while it cools completely. – Rashelle Muir EASTER COOKBOOK | THURSDAY, APRIL 7, 2022 INGREDIENTS DIRECTIONS RASHELLE’S HOME-MADE EASTER BUN
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