Antiguan Easter Raisins Coconut Buns

Its Spring and in the Caribbean we celebrate the Easter season with Church services, Beach picnics, along with special treats of Island Breads, Buns and Tarts. Here I share my recipe for Antiguan Easter Raisins Coconut Bun. Move over Hot Cross Bun,
 

Antiguan Coconut Raisins Buns

These are an all time island favorite they are great eaten on their own. However most Antiguan enjoy them served hot with butter and cheese

3 packages of fast acting yeast ( ¼ oz packages)

2 tablespoon sugar

2 cups lukewarm water

6 cups flour (plus 1 cup flour for dusting)

2 cups sugar

1 cup brown sugar

1 cup milk

¼ cup vegetable shortening

2 tablespoon butter

1 ½ cup freshly grated coconut

1 cup golden raisins

2 teaspoon ground cinnamon

1 teaspoon ground nutmeg

2 teaspoon vanilla extract

2 tablespoon water for brushing top

2 tablespoon brown sugar for sprinkling top

Pre- heat the oven to 350 degrees, grease a large cookie sheet with vegetable shortening or non-stick spray.

Dissolve the yeast, sugar and water in a large bowl cover and let sit until mixture is bubbly. Place the flour into a large bowl, make a well in the center add the sugars, milk, shortening, butter, coconut, raisin, spices and vanilla extract. Pour in the yeast mixture and combine the mixture together, Dough will be slightly sticky, dust with extra flour and form into a ball, cover the dough and let sit until it double its size. Punch dough back and knead for 2 minutes. Cover dough and let rest for 20 minutes. Cut dough into 6 large pieces and form into balls. Place on the cookie sheet and press lightly with palm of hands. Cover buns and let rise for 20 minutes until double in size. Score top of Buns with a sharp knife by cutting 4 slits on top of buns, Brush lightly with water, sprinkle with brown sugar and bake in oven for 35 - 45 minutes until golden and when tapped at the bottom makes a hallow sound. Remove from pan cool and serve warm



How to Open a Coconut for grated Coconut

To open a coconut, use a small hammer or large rock, first with a clean nail or ice prick puncture the two eyes at the top of the Coconut. Drain the liquid in a small bowl. Using the hammer give the shell a hard blow to split it. Or crack the shell by hitting it hard on a sturdy rock. This will cause the shell to fall away or break into pieces. Using a small blunt knife cut off the meat from the shell. Wash the Coconut meat thoroughly to remove left over shell. Before grating the coconut peel off the thin brown outer skin, Cut the meat into smaller pieces and using hands grate on a and held grater.



Freda Gore
Caribbean Culinary Tours