Recipes from the Caribbean :: Caribbean Quick and Yeast Breads
Yields 24 buns 3 1/2 (three and a half) c. flour
1/2 c. sugar
2 tsp. baking powder
1/2 tsp. salt
2 Tbsp. lemon rind
1 c. butter
3 eggs
3/4 c. milk
1 c. raisins
1 1/4 (one and one-fourth) c. shredded coconut
2 egg whites, lightly beaten Preheat oven to 350 degrees fahrenheit. In a large mixing bowl, combine flour, sugar, baking powder, salt, and lemon rind. Cut in butter until mixture is crumbly in texture. Beat eggs with milk and add to flour mixture. Blend until just moistened. Do not overmix. Add raisins and coconut and mix again - just enough to incorporate. Using an ice cream scoop or Tbsp., portion dough onto a greased cookie sheet. Brush the tops of each bun with beaten egg whites and sprinkle and distribute with sugar. Bake for about 25 mins. Buns should be golden brown and firm to touch.
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