Belizean Bun Recipe with Coconut-Raisin Flavor
Savor the taste of traditional Belizean Creole Coconut-Raisin Buns with this authentic and easy-to-follow recipe. Enjoy the delightful flavors of coconut, raisins, and warm spices, perfect for any occasion. Belizean Bun Recipes like this are inspired by the Kriol ethnic group in Belize.
Buns are baked all week during Easter in Belize. See our Easter in Belize guide for all the traditional Easter foods.
Ingredients:
- 2 tablespoons active dry yeast
- 1/2 cup lukewarm water
- 2 teaspoons white cane sugar (for yeast)
- 1 stick butter, softened or Blue Bonnet margarine
- 3/4 to 1 cup sugar (white or brown sugar, based on preference)
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 1 teaspoon sea salt
- 2 cups milk, heated until very hot (evaporated milk or 1 can of coconut milk can be used)
- 2 large eggs, lightly beaten
- 8 cups (2 pounds) all-purpose flour or bread flour
- 1 cup raisins (soaked in a little hot water or Caribbean Rum)
For the glaze:
- 1/2 cup sugar
- 1/4 cup water
Instructions:
- In a small mixing bowl, combine the yeast, lukewarm water, and 2 teaspoons of sugar. Let the mixture rest for 10 minutes until it becomes bubbly and frothy.
- In a large mixing bowl, mix softened butter, sugar, cinnamon, nutmeg, cloves, allspice, and salt. Stir in the scalded milk and let the mixture cool until lukewarm. Add the yeast mixture and lightly beaten eggs.
- Gradually incorporate 7 cups of flour or enough to form a soft dough and the soaked raisins. Let the dough rest for 20 minutes before kneading.
- Knead the dough for 10 minutes until it becomes soft and elastic, adding more flour if necessary but not exceeding 1 cup.
- Lightly butter the top of the dough and place it in a well-greased bowl or proofing basket. Cover and let the dough rise in a warm place for 1 1/2 hours or until doubled in size.
- Preheat the oven to 400°F (200°C). Punch down the dough and divide it into 4-inch diameter balls. Arrange the balls on a buttered baking sheet at least 1 inch apart and flatten them slightly. Let them rise, covered, in a warm place for 45 minutes or until doubled in size.
- Bake the buns for 20 to 25 minutes, or until golden brown. Transfer them to a cooling rack.
- For the glaze, heat 1/2 cup sugar with 1/4 cup water in a saucepan until boiling. Brush the warm buns with the hot syrup for a shiny finish.
Belizean Bun Recipe Memories
In the olden days, Sunny and Tan’s bun was the rage of the day. One of my favorite memories of a trip to Belize City was coming back home with several loaves of the bun. Now sadly, the bakery is not the same. It is still a good bun but the new owners lost the original recipe, I think. Bun is still made by several other bakeries but they just don’t have the same old-time favorites. These creole buns are also made throughout Belize and everyone has their own favorite recipe. Some don’t like any raisins in it. I love raisins so my recipe has them. I also love the coconut flavor so I always use fresh coconut milk when I am in Belize but anywhere else I use one can of coconut milk.
Do you want to Bake like a Belizean? Try out other bread-baking recipes: dinner rolls, pan de muerto, and orange tarts or coconut crusts for starters!
Shop This Recipe
Full-Fat Coconut Milk
The recipe calls for one can of coconut milk as the preferred milk swap – full-fat is what gives Belizean buns their richness outside of Belize where fresh coconut isn’t an option.
Kitchen Scale
The recipe specifies two pounds of flour by weight – a kitchen scale removes the guesswork on flour packing that throws off yeast dough hydration.
Mixing Bowls Set
Belizean bun dough uses one bowl for the yeast bloom and a second large bowl for the butter-spice-milk base before combining – two sizes running at once is how the timing works.
About Isela Post
Isela is a Belizean mother who has been cooking from memory and from markets her whole life. Her recipes carry the food of the Yucatec Maya tradition, the corner store ingredients of daily Belizean life, and the party table of every celebration she has ever fed people at. She writes for the Belize News Post.
