POWDA BON (POWDER BUN)

Powda Bon (Powder Bun) image

Adapted from several online recipes: namely 'Flavors of Belize' cookbook and belmopancityonlin.com. Vegan friendly. For the record: I used half unbleached cane sugar and half demerara. If at all possible, please use freshly grated nutmeg. My Belizean friend described these buns "like English scones."

Provided by COOKGIRl

Categories Breads

Time 35m

Yield 12 buns

Number Of Ingredients 10

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Ingredients

2 cups unbleached flour
1 1/2 teaspoons baking powder
1 pinch salt
1/3 cup brown sugar (regular brown sugar, raw, demerara, muscovado, turbinado)
1/3 cup unbleached cane sugar
1/2 teaspoon freshly grated nutmeg
2 tablespoons butter (I used a combination of butter and coconut oil but original recipe specified shortening) or 2 tablespoons coconut oil (I used a combination of butter and coconut oil but original recipe specified shortening)
1/2 cup coconut milk (can use regular milk)
1 teaspoon vanilla
1/4 cup raisins (we subbed dried cranberries because someone in our household does not like raisins)

Steps:

Preheat oven to 350 degrees.
In a large mixing bowl sift together the flour, baking powder and salt.
Stir in both sugars and nutmeg.
Cut in the butter/shortening and/or coconut oil.
Combine the coconut milk and vanilla and stir in the bowl with the flour *just* until moistened. DO NOT overmix the batter! Stir in the raisins.
Roll into equal size balls and [slightly] flatten.
Arrange on a parchment lined baking sheet. Bake about 20 minutes or until golden brown. We liked our powda bons with a drizzle of agave.

Nutrition Facts : Calories 192.4, Fat 4.2, SaturatedFat 3.2, Cholesterol 5.1, Sodium 82.2, Carbohydrate 36.6, Fiber 0.7, Sugar 19.7, Protein 2.4

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Akello Evalyne

evalyne-a@gmail.com

Yum!

Dandre Washington

w0@yahoo.com

I was a bit skeptical about the coconut, but it actually works really well in this recipe. The buns have a subtle sweetness and a hint of tropical flavor.

Muhammad Sherzaman

muhammads@hotmail.fr

These buns are a labor of love, but they're worth the effort. The end result is a soft, fluffy bun that's perfect for any occasion.

ADAMU ISA ABDULLAHI

adamu@gmail.com

I love how versatile this recipe is. I've used different flours and fillings, and the buns always turn out delicious.

James Ursino

ursino-james@hotmail.fr

These powda buns are a staple in my household. They're perfect for breakfast, lunch, or dinner.

Babu mahmud

mahmud.babu@gmail.com

5 stars!

Luiza Osmanova

luiza.osmanova@gmail.com

I've tried many powda bun recipes, but this one is by far the best. The dough is easy to work with and the buns bake up beautifully.

Frfri

frfri@yahoo.com

These buns are the perfect combination of sweet and savory. I especially love the addition of coconut, which gives them a tropical twist.

JackPlayz-Rblx yes sir

sir_j23@yahoo.com

The powda buns were a hit at my party! Everyone loved the unique flavor and soft texture. I'm so glad I found this recipe.

KEVIN LEPARLERO

l.kevin72@hotmail.com

I'm a novice baker, but these powda buns were surprisingly easy to make. I followed the recipe step-by-step and the buns came out perfectly. I'll definitely be making them again.

Abegaz ‚ÄúBob‚Äù Ethele

e_a29@gmail.com

This recipe is a game-changer! The powda buns turned out incredibly soft and fluffy, with a perfect golden crust. My family and friends couldn't get enough of them.

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