Bun And Cheese: Choosing The Perfect Cheese

Jamaican Easter is marked by the eating of bun and cheese, a tradition that dates back to ancient Babylonia's hot cross buns. The Jamaican version is made with molasses and eaten with cheese, and is now an integral part of the island's cuisine. The bun is a type of bread, and the cheese can vary, with cheddar, gouda, parmesan, provolone, mozzarella, and swiss all being possible options.

Jamaican Easter bun and cheese

The Jamaican Easter bun is a sweet quick bread made with stout, warm spices, and candied fruit. It is similar in flavour to English hot cross buns but with a Jamaican twist. The ingredients for this recipe can vary, with some households using wine instead of stout, or sweetening the dough with honey or brown sugar. The bun is also packed with dried fruits such as raisins, sultanas, or cherries, adding a punch of sweetness to the loaf.

The cheese used in this snack is typically Tastee Cheese, a local Jamaican product. It is a bright orange, canned, processed cheddar cheese known for its thick, rich, and salty flavour. The combination of the spiced bun with the tangy, creamy cheese creates a perfect balance of sweet and savoury.

Preparing the Jamaican Easter bun and cheese is a simple process. The wet and dry ingredients are combined separately before being mixed together, and the fruit is gently folded into the dough to prevent it from sinking to the bottom of the loaf. The batter is then poured into a loaf pan and baked until a skewer inserted into the centre comes out clean. The bun is allowed to cool before being sliced and served with generous portions of Tastee cheese.

The history of the Jamaican Easter bun and cheese is linked to British colonisation in the 1600s. The British brought with them the tradition of hot cross buns during Easter, and the Jamaicans modified this recipe to create their own unique version, adding local spices, dried fruits, and the iconic cheese. The centuries-old tradition has become deeply ingrained in Jamaican culture, with restaurants and markets around the world offering this delicious treat during the Easter season.

Cheddar cheese buns

Ingredients

• Flour (all-purpose white flour or plain all-purpose flour)
• Milk (preferably 2%, but 1% and 3.25% also work)
• Butter (unsalted, room temperature)
• Egg (large, one for the dough and one for the egg wash)
• Sugar (white granulated sugar, or brown sugar)
• Salt (fine sea salt)
• Yeast (dry instant yeast or active dry yeast)
• Cheese (Cheddar, shredded, or a mix of cheddar with Parmesan, mozzarella, or marble cheese)

Method

• In a large bowl, add flour, butter, yeast, sugar, salt, egg, milk, and cheese. Mix with a spoon or a stand mixer with a dough hook until a soft, smoothish dough is formed.
• Cover the dough and let it rise in a warm spot for 1-2 hours, or until it doubles in size.
• Gently punch down the dough and divide it into 6-8 equal pieces.
• Shape each piece into a round ball and gently flatten to about 3" wide.
• Transfer the buns to a parchment-lined baking sheet, leaving at least 1.5" between each bun.
• Cover the dough again and let it rise for about an hour.
• Preheat the oven to 355°F-375°F (around 180°C-200°C).
• Before baking, brush each bun with an egg wash (a mixture of beaten egg and water) or milk.
• Top the buns with extra shredded cheese.
• Bake for 15-20 minutes, or until the cheese has melted and the bun tops are golden.
• Let the buns cool before enjoying!

Tips

• You can freeze these buns after baking and store them in the freezer for up to 3 months.
• If you want to add more flavour to your buns, try adding garlic powder and onion powder to the dough.
• If you don't have a stand mixer, you can make the dough in a bowl with a spoon and knead it by hand.

Double cheese buns

Cheese buns are a delightful snack, side dish, or alternative to a burger bun. They are soft, fluffy, and flavorful, with a cheesy twist. Here is a recipe for double cheese buns, which are perfect as a sandwich or dinner roll.

Ingredients

• 2 cups + 1 tablespoon flour (268 grams)
• 1 tablespoon olive oil
• 1/2 cup freshly grated Parmesan cheese (50 grams), divided
• 1 1/2 teaspoons active dry yeast
• 1/2 cup + 2 tablespoons warm water (not hot) (148 grams)
• 1/2 cup grated mild Provolone or Medium Cheddar Cheese (50 grams)
• 1/4 - 1/2 cup shredded Parmesan, Cheddar, or similar (25-50 grams)
• 1 beaten egg
• Milk, for brushing

Method

• In a stand-up mixer, combine flour, salt, sugar, olive oil, 3 tablespoons of Parmesan cheese (20 grams), and yeast. Then, add 1/4 cup of water (58 grams) and mix with a fork.
• Next, add the beaten egg, remaining Parmesan cheese, and Provolone or Cheddar. Finally, add the remaining water and combine with a fork until the dough starts to come together.
• Attach the dough hook and knead for approximately 5 minutes, or until smooth and elastic. You can also do this by hand, on a floured surface.
• Form the dough into a ball and place it in a lightly oiled bowl. Make a couple of slashes on top with a knife. Cover the bowl and let the dough rise in a draft-free area for 1-2 hours, or until doubled in size.
• Remove the dough from the bowl and knead it for a couple of minutes on a lightly floured surface.
• Shape the dough into 6 buns, scoring each with a knife, and place them on a lightly oiled parchment paper-lined cookie sheet. Cover and let rise for 1 hour.
• Preheat the oven to 400°F (200°C).
• Brush the buns with milk and sprinkle with additional Parmesan cheese or grated Provolone.
• Bake for approximately 30 minutes. Enjoy warm or let cool before serving!

Tips and Variations

• You can experiment with different types of cheese, such as Swiss, Fontal, Mozzarella, or your favorites.
• To check if your yeast is fresh, combine 1/4 cup of warm water (110-115°F/43-46°C) with 1 teaspoon of sugar and 1 1/2 teaspoons of yeast. If the mixture bubbles after 10 minutes, the yeast is still good.
• If you want to make the dough ahead of time, you can prepare it the night before and let it sit in the fridge overnight. However, do not do this if your dough has a lot of yeast, as it may affect the taste.
• For a crispier crust, you can bake the buns a little longer, but be careful not to over-bake them, as they may become dry.

Buns with cheese fillings

Cheese buns are a delightful treat, perfect for snacking, as a side, or even as a burger bun. They are soft, fluffy, and packed with flavour. Here are some tips and recipes to help you create delicious buns with cheese fillings.

Choosing the Right Cheese

When making cheese buns, it's essential to select the right type of cheese to enhance the flavour and texture. Some popular options include:

• Cheddar: A versatile choice that works well in various recipes.
• Provolone: Go for a mild variety to balance the flavour.
• Parmesan: Adds a delicious savoury note.
• Gouda: A semi-soft cheese that melts beautifully.
• Mozzarella: Opt for a firm variety for better handling.

Basic Dough Ingredients

The basic dough for cheese buns typically includes:

• Flour: All-purpose flour is commonly used, but you can experiment with whole wheat or white whole wheat flour for added nutrition.
• Liquid: Water, milk, or a combination of both.
• Yeast: Active dry yeast is crucial for the dough to rise.
• Sweetener: Sugar is often used, but you can also try honey or molasses for a unique twist.
• Fat: Butter or olive oil adds richness and tenderness to the dough.
• Egg: Helps with binding and adds structure to the dough.

Flavour Enhancers

To elevate the flavour of your cheese buns, consider incorporating:

• Garlic: Garlic powder or freshly minced garlic adds a savoury kick.
• Onion: Onion powder or dehydrated onions can boost the savoury flavour.
• Spices: Experiment with different spices like oregano to add depth to your buns.
• Sesame Seeds: These provide a nutty flavour and a crunchy texture.

Step-by-Step Guide to Making Cheese Buns

Here's a general guide to making delicious cheese buns:

• Prepare the dough: Combine the dry ingredients, then add the liquid, egg, and fat. Mix until a soft dough forms.
• Knead the dough: Turn the dough onto a floured surface and knead until it becomes elastic and smooth. Add flour as needed to prevent stickiness, but be careful not to add too much.
• First rise: Shape the dough into a ball and let it rise in a covered bowl for about 1-2 hours or until doubled in size.
• Divide and shape: Deflate the dough and divide it into portions. Flatten each portion and place your desired amount of filling in the centre. Pull the edges over the filling and shape into smooth balls.
• Second rise: Arrange the dough balls on a greased baking pan and let them rise again for about an hour.
• Toppings and baking: Brush the buns with beaten egg and sprinkle with shredded cheese and other desired toppings. Bake at 350-400°F (depending on the recipe) for 15-22 minutes or until the cheese is melted and the tops are golden.

Recipe for Cheddar Cheese Buns

Here's a simple recipe for cheddar cheese buns that you can try at home:

Ingredients:

• 1 cup lukewarm water
• 1 tbsp instant yeast
• 3½ cups all-purpose flour
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 2 tbsp unsalted butter
• 2 eggs
• 1 cup shredded cheddar cheese
• ½ cup shredded cheese of your choice for topping

Instructions:

• Combine all ingredients except the shredded cheese for topping in a mixer until a soft dough forms.
• Cover the dough and let it rise for 1-2 hours or until doubled in size.
• Gently punch down the dough and divide it into 8 pieces.
• Roll each piece into a ball and flatten it to about 3 inches wide.
• Place the buns on a parchment-lined baking sheet, leaving at least 1.5 inches between each bun.
• Cover the dough and let it rise for about an hour.
• Preheat the oven to 355°F.
• Brush the tops of the buns with beaten egg and sprinkle with shredded cheese.
• Bake for 15-17 minutes.
• Let the buns cool before serving.

Feel free to experiment with different types of cheese and add your favourite herbs or spices to create your signature cheese buns!

Jamaican bun and cheese history

Jamaican bun and cheese is a beloved salty-sweet snack, commonly served during Easter. The dish is a local adaptation of the colonial tradition of Hot Crossed Buns, eaten during Easter in many places. The Jamaican version uses molasses, a byproduct of sugarcane production, instead of honey, which is used more traditionally. The bun is also in the shape of a loaf and full of local spices and dried fruits.

The treat is likely rooted in 17th-century British colonisation. Hot cross buns, which are similar to the Jamaican variety, were baked goods made with spices and dried fruit, eaten on Good Friday. The cross on the bun was originally made with a simple flour-water paste but later evolved into a sweet icing made with powdered sugar and milk. The first recorded reference to hot cross buns appeared in the 17th and 18th-century Poor Robin's Almanac, a satirical text that mentioned the tradition of selling these buns on the streets on Good Friday.

However, the tradition of consuming a bun during religious ceremonies predates British customs. In ancient Greece, small loaves of bread were offered to the goddess Demeter as a symbol of the harvest. A similar practice was observed in ancient Assyria, where cross-marked bread was offered to the Goddess Ishtar in Babylon.

In Jamaica, the bun is typically paired with Tastee Cheese, a local product that is bright orange, canned, processed cheddar cheese, known for its thick, rich, and salty flavour. The combination of sweet spiced bun and savoury cheese has become an integral part of the island's cuisine and a symbol of Jamaican culinary pride.

The Hawthorne & Sons Bakery, founded in 1949 in the region connecting Jamaica's parishes of St. Andrew and St. Mary, is known for its spiced bun recipe, which has been used by the Caribbean restaurant franchise Golden Krust for over 70 years.

Frequently asked questions