Melinda’s Belizean Powder Buns
Melinda’s Belizean Powder Buns
A Powder Bun is a Belizean delicacy usually served with coffee or tea. It may also be accompanied by a bit of jam with Dutch cheese commonly found in Belize. They can also just be eaten by themselves. I like to think of them as a Belizean Scone. They are not too sweet and are just wonderful to enjoy in the morning or afternoon.
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Ingredients
- 7 cups flour
- ¾ tsp baking powder
- pinch salt
- 1½ tsp ground cinnamon
- 1 tsp ground nutmeg
- ¾ cup raisins
- 2½ sticks butter room temperature
- 2-3 tsp vanilla
- 13 oz coconut milk 1 can
- 2 eggs
- 3 cups brown sugar
- 12-14 dried candy cap mushrooms ground/crushed
- Melinda’s Whole Fruit Preserves Mango Habanero Pepper Jelly
Instructions
- Preheat oven to 375 degrees.
- Dry: Mix flour, baking powder, nutmeg, cinnamon and salt with whisk in a separate bowl.
- In your mixer, cream butter and brown sugar until smooth (3-5 minutes). Add eggs and continue to fully incorporate. Add vanilla, blend in and stop.
- Add dry blend to mixer, attach dough hook and gently incorporate, add coconut milk slowly. Allow to mix in for about 1 minute or until the dough ball starts to form. If it looks wet, add a little flour at a time until you get the consistency of a cookie dough. Add the raisins and mix in.
- Remove the dough from the mixing bowl and rest the dough for 30 minutes on a flat floured surface.
- Flatten dough and cut into 36-40 segments. Take each and roll them in your hands to form a golf ball size ball, place on a full-size greased baking sheet.
- Press down the balls gently about half way on the greased baking sheet. Space them 12 per baking sheet. Place in preheated oven and bake for 20 minutes. At 20 minutes, check the buns to see if the bottoms are browning. If not browned, place back in oven for 2-3 more minutes.
- Remove from oven and allow to cool.
- Serve with Melinda’s Mango Habanero Pepper Jelly or any of the Melinda’s Preserves
(Optional)
- These are not traditionally made with Candy Cap mushrooms. To use the dessert mushrooms, take ground mushrooms and steep in a pan on low heat with the coconut milk for 5-6 minutes. Strain, allow to cool or pour over ice and then drain off quickly.
