Easter Bun Baking with Yanique Russell

Thursday, March 29, 2018

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I have been baking... since I was eight years old.

My first Easter bun was baked... in 2012.

I bake because... it reminds me of the days in the kitchen with my grandmother. That was our time to share; we both had a passion for the culinary arts. I also love the happiness and the sense of euphoria my baking brings to those who partake of it.

The most challenging aspect of Easter baking is not having sufficient time... I work full-time so I have to make use of my early mornings and late nights in order to satisfy demand.

My Easter buns are special because of my good vibes... I am real so whatever I give must also be real. When you taste my products, you taste nothing but real love. My clients all tell me they are reminded of their grandmothers' baking when they have something from Mrs Russ!

My must-have Easter bun ingredient is ... love in my heart. Believe it or not, energy can affect your creations. In order to get an Easter bun that is not too hard or dry, you must bake with love. Otherwise, it is the fruits as they make quite the difference.

2 oz margarine
1/2 bottle stout
1/2 bottle Malta
1/2 cup wine
1 tsp vanilla
1/2 tsp browning
1 tbsp guava jam
1 egg
2 cups brown sugar
3 cups counter flour
1/2 tsp nutmeg
1 tsp cinnamon
1 tbsp baking powder
1 tbsp mixed spice
1/4 lb mixed peel
1/4 lb raisins

1. Melt butter then allow to cool.

2. Add stout, Malta, browning, jam, vanilla and egg to the cooled butter.

3. Add sugar, flour, nutmeg, salt, mixed spice and baking powder and mix until batter is

4. Then add raisins and mixed peel to the mixture.

5. Pour into a greased loaf tin.

6. Bake at 350 degrees for 45 minutes (30 minutes for darker tins) or until inserted toothpick is clean.

7. Remove from oven and allow to cool on a rack.

8. Slice and serve with your favourite cheese and beverage.

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