Bun and Cheese
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Unrated
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Prep Time
1 hr
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Cook Time
35 mins
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Resting Time
3 hrs 30 mins
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Total Time
1 hr 35 mins
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Servings
6 people
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Calories
84 kcal
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Course
Bread
Bun and Cheese
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Bun and cheese is another name for the raisin bun that originated in Antigua, because it always comes with cheese.
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Ingredients
For the dough
- 8 oz. bread flour white
- ½ teaspoon active dry yeast
- ½ teaspoon salt
- 4 tablespoons butter cut into pieces, soft
- 2 tablespoons brown sugar
- ½ teaspoon ground cinnamon
- 1 pinch nutmeg , freshly grated
- ½ teaspoon vanilla extract natural
- 100 g raisins
- 150 ml milk at 36*C, lukewarm
For the syrup
- 2 tablespoons water
- 2 tablespoons caster sugar
For the cheese
- 8 oz. cheese Caribbean cheese or cheddar cheese, sliced, Tastee brand
Equipment
- Stand mixer
- rolling pin
- baking sheet
- parchment paper
- pastry brush
Instructions
Dough
- Pour the milk into a large bowl, add the yeast and stir until dissolved.
- Let stand for 10 minutes.
- Add the flour into the bowl of a stand mixer.
- Add vanilla, nutmeg, cinnamon, brown sugar and mix.
- Dig a well in the center of this mixture, and pour the yeast/milk mixture into it.
- Using the dough hook, knead the dough at medium speed for 2 minutes.
- Add the pieces of butter and the salt and knead again at medium speed for 5 minutes, until the dough is smooth and homogeneous.
- Cover the dough with a cloth, and let it rest for 20 minutes, in a warm place, away from drafts.
- Add the raisins, and knead again using the dough hook for 2 minutes or until the raisins are completely and evenly incorporated.
- Cover the dough again, and let it rest for 1 hour, in a warm place, away from drafts.
- Using a rolling pin, roll out the dough on a lightly floured work surface, and fold it into 4.
- Cover the dough with a cloth and let it rest again for 1 hour, in a warm place, away from drafts.
- Divide the dough into 6 equal pieces and roll them up.
- Place the balls of dough on a baking sheet lined with parchment paper, spacing them apart.
- Cover them with a cloth and let them rest for 25 minutes in a warm place away from drafts.
- During the last 20 minutes of proofing the buns, preheat the convection oven to 320 F (160°C).
- Using a small sharp knife, score the buns, giving them the shape of a grid.
- Bake the buns for 35 minutes.
Syrup
- Just before removing from the oven, prepare the syrup by bringing the water and sugar to a boil in a saucepan.
- As soon as it resumes boiling, cook the syrup for two minutes over medium to high heat.
- Brush the buns with syrup as soon as they come out of the oven.
- Let them cool and eat them with slices of cheese.
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