RZ Spiced Easter Bun
RZ Spiced Easter Bun
Ingredients
For the Buns
- 9 cups all-purpose flour
- 2 cups dark brown sugar
- 1 cup light brown sugar
- 1 cup dark molasses
- 4 1/2 cups stout beer, such as Guinness
- 3/4 cup wine
- 1 cup fruit preserve
- 1/2 cup raisins
- 28 Maraschino cherries, cut in half
- 1/2 cup candied ginger, chopped
- 1/2 cup candied citrus peel, chopped
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3 tablespoons browning
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground allspice
- 1 teaspoon ground cloves
- 1/2 teaspoon salt
- 4 orange, zested
- 1/2 cup melted butter
- 6 large eggs, beaten and strained
- 2 teaspoons vanilla extract
- 2 teaspoons almond extract, optional
- 2 tablespoons rum, optional
- 3 tablespoons rose water
For the Glaze
- 1/2 cup light brown sugar
- 1/2 cup fruit syrup or water
- 1/2 cup Guinness stout
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 325°F (160°C). Grease four 9x5-inch loaf pans and line them with parchment paper. Brush the parchment paper with butter.
⏱️ 5 min•🌡️ 325
- 2
In a large bowl, sift together 9 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 2 teaspoons ground cinnamon, 1 teaspoon ground nutmeg, 1 teaspoon ground allspice, and 1 teaspoon ground cloves. Add 1/2 teaspoon salt and mix well. Reserve 1/4 cup of this flour mixture for coating the fruits.
⏱️ 5 min
- 3
In a separate bowl, combine 1/2 cup raisins, 1/2 cup chopped candied ginger, 1/2 cup chopped candied citrus peel, and 28 Maraschino cherries cut in half. Toss with the reserved 1/4 cup of the flour mixture to coat, which helps prevent the fruits from sinking during baking.
⏱️ 5 min
- 4
In a saucepan over very low heat, combine 1/2 cup melted butter, 2 cups dark brown sugar, 1 cup light brown sugar, 4 1/2 cups stout beer, and 3/4 cup wine. Stir until the sugar dissolves and the mixture is just slightly warm, not hot (about 95°F / 35°C). Remove from heat.
⏱️ 10 min
- 5
Stir in 1 cup dark molasses, 3 tablespoons browning, 2 teaspoons vanilla extract, 2 teaspoons almond extract (if using), 1 cup fruit preserve, 3 tablespoons rose water, 4 zested oranges, and 6 strained beaten large eggs. Mix until fully combined. Add 2 tablespoons rum if using.
⏱️ 5 min
- 6
Add half of the wet mixture from Step 5 to the dry ingredients from Step 2 and whisk until just combined.
⏱️ 2 min
- 7
Fold in the coated fruit mixture from Step 3 until evenly distributed.
⏱️ 2 min
- 8
Pour in the remaining wet mixture and gently mix until just combined. The batter should be pourable.
⏱️ 2 min
- 9
Divide the batter evenly into the prepared loaf pans, aiming for about 1035g per pan. Smooth the tops.
⏱️ 5 min
- 10
Bake for 1 hour 30 minutes, or until a toothpick inserted into the center comes out clean. If the tops begin to brown too quickly, loosely cover with aluminum foil.
⏱️ 90 min•🌡️ 325
- 11
While the buns are baking, prepare the glaze: In a small saucepan, combine 1/2 cup light brown sugar, 1/2 cup fruit syrup or water, 1/2 cup Guinness stout, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1 teaspoon vanilla extract. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Cook for 2-3 minutes until slightly thickened. Remove from heat.
⏱️ 5 min
- 12
Once the buns are out of the oven, immediately brush generously with the prepared glaze while they are still warm. Let cool completely before slicing and serving.
⏱️ 3 min
Kitchen Tools
RZ Spiced Easter Bun
For the Buns
- 9 cups all-purpose flour
- 2 cups dark brown sugar
- 1 cup light brown sugar
- 1 cup dark molasses
- 4 1/2 cups stout beer, such as Guinness
- 3/4 cup wine
- 1 cup fruit preserve
- 1/2 cup raisins
- 28 Maraschino cherries, cut in half
- 1/2 cup candied ginger, chopped
- 1/2 cup candied citrus peel, chopped
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3 tablespoons browning
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground allspice
- 1 teaspoon ground cloves
- 1/2 teaspoon salt
- 4 orange, zested
- 1/2 cup melted butter
- 6 large eggs, beaten and strained
- 2 teaspoons vanilla extract
- 2 teaspoons almond extract, optional
- 2 tablespoons rum, optional
- 3 tablespoons rose water
For the Glaze
- 1/2 cup light brown sugar
- 1/2 cup fruit syrup or water
- 1/2 cup Guinness stout
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 325°F (160°C). Grease four 9x5-inch loaf pans and line them with parchment paper. Brush the parchment paper with butter.
⏱️ 5 min•🌡️ 325 - 2
In a large bowl, sift together 9 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 2 teaspoons ground cinnamon, 1 teaspoon ground nutmeg, 1 teaspoon ground allspice, and 1 teaspoon ground cloves. Add 1/2 teaspoon salt and mix well. Reserve 1/4 cup of this flour mixture for coating the fruits.
⏱️ 5 min - 3
In a separate bowl, combine 1/2 cup raisins, 1/2 cup chopped candied ginger, 1/2 cup chopped candied citrus peel, and 28 Maraschino cherries cut in half. Toss with the reserved 1/4 cup of the flour mixture to coat, which helps prevent the fruits from sinking during baking.
⏱️ 5 min - 4
In a saucepan over very low heat, combine 1/2 cup melted butter, 2 cups dark brown sugar, 1 cup light brown sugar, 4 1/2 cups stout beer, and 3/4 cup wine. Stir until the sugar dissolves and the mixture is just slightly warm, not hot (about 95°F / 35°C). Remove from heat.
⏱️ 10 min - 5
Stir in 1 cup dark molasses, 3 tablespoons browning, 2 teaspoons vanilla extract, 2 teaspoons almond extract (if using), 1 cup fruit preserve, 3 tablespoons rose water, 4 zested oranges, and 6 strained beaten large eggs. Mix until fully combined. Add 2 tablespoons rum if using.
⏱️ 5 min - 6
Add half of the wet mixture from Step 5 to the dry ingredients from Step 2 and whisk until just combined.
⏱️ 2 min - 7
Fold in the coated fruit mixture from Step 3 until evenly distributed.
⏱️ 2 min - 8
Pour in the remaining wet mixture and gently mix until just combined. The batter should be pourable.
⏱️ 2 min - 9
Divide the batter evenly into the prepared loaf pans, aiming for about 1035g per pan. Smooth the tops.
⏱️ 5 min - 10
Bake for 1 hour 30 minutes, or until a toothpick inserted into the center comes out clean. If the tops begin to brown too quickly, loosely cover with aluminum foil.
⏱️ 90 min•🌡️ 325 - 11
While the buns are baking, prepare the glaze: In a small saucepan, combine 1/2 cup light brown sugar, 1/2 cup fruit syrup or water, 1/2 cup Guinness stout, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1 teaspoon vanilla extract. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Cook for 2-3 minutes until slightly thickened. Remove from heat.
⏱️ 5 min - 12
Once the buns are out of the oven, immediately brush generously with the prepared glaze while they are still warm. Let cool completely before slicing and serving.
⏱️ 3 min