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It’s that time of year again to enjoy the iconic Jamaican Easter bun, a cherished tradition in the Caribbean culture. Although the spiced Jamaican Easter bun is enjoyed year-round, it’s more popular during the Lenten season and becomes a staple at Easter celebrations in Jamaica and throughout the Jamaican diaspora.
Many centuries ago, the British Hot Cross Bun, traditionally enjoyed during Lent, laid the foundation for what Jamaicans transformed into the Easter Bun. Infused with signature island spices and ingredients, the bun evolved into something uniquely Jamaican — now a beloved and essential part of Jamaican culture and culinary pride.
“The Jamaican Easter bun is a critical part of Jamaican culture, especially during the Lenten season. We produce over 160,000 buns a year, 60 percent of which are in the leadup to Easter, and it means a great deal to us, especially as stewards of Jamaican culture, to provide a taste of home to Caribbean communities and newcomers alike,” says Steven Clarke, vice president of marketing, of Golden Krust, headquartered in Bronx, New York.
Creating a Culinary Tradition of Their Own
The tradition of eating the bun during the Lenten season is a British tradition that can be traced back to the 1600 – 1700s, that was later assimilated into Jamaican culture during colonization. It is widely believed that Jamaican Easter buns are a descendant of the English hot cross bun from Britain.
The hot cross buns were traditionally eaten on Good Friday. The cross on the bun symbolizes the crucifixion of Jesus, a significant symbol of the Christian faith. The spices that were added represented the spices used to embalm Jesus’ body after his death.
When Jamaica was ruled by Britain, their traditions were brought over to the island. Jamaicans eventually adapted the practice and put their personal touch on a Jamaican Easter bun recipe. After Jamaicans adapted the recipe, the bun went from a round bun to a loaf, and molasses was substituted for honey and dried fruits were added to the batter.
Despite the buns eventually being banned from being made and sold in England due to superstitions, the buns became popular and Queen Elizabeth I declared laws around specific times the buns could be made and consumed. Good Friday was no exception.
“Anyone raised in Jamaica after the late 1800s/early 1900s celebrated Easter with an Easter Bun, often paired with cheese. Easter Buns are an integral part of Jamaican cuisine’s breadth and a quintessential part of the Jamaican Easter table. Easter is incomplete unless you’ve had a slice (or two) of Jamaican Easter Bun,” says Clarke. “Since 1949, my ancestors have been making the Easter buns.
Keeping the Golden Krust Legacy Going
Clarke remembers growing up in Jamaica, and he vividly remembers Sunday dinners after church at his grandma Mavis Hawthorne’s home. His grandmother and his grandfather Ephraim ran Hawthorne and Son’s Bakery. “The factory beside the house allowed me to see the bakers in action, measuring, kneading, and baking the highest-quality breads and buns in town. That small community bakery was more than a business—it was a heartbeat,” says Clarke.
He added, “I spent countless holidays in the U.S. with the Golden Krust founder, my uncle, Lowell Hawthorne (and family). My parents, Vincent and Novelet Clarke, owned and operated three Golden Krust restaurants in New York, which I managed in high school and college. These memories, the pride of Jamaican culture, and the joy of seeing someone enjoy Jamaican food for the first time inspired me to keep Golden Krust going. Those before me worked very hard and sacrificed a lot; I do this for them.”
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Spices are Key to Golden Krust’s Jamaican Easter Bun
The spicy aromatic Jamaican Easter bun or”bun and cheese” is filled with warm ground spices (ginger, cinnamon, clove, nutmeg, and allspice), butter, molasses (or honey), vanilla extract, brown sugar, eggs, milk, orange zest, coconut water, dried fruit (raisins and cherries), all-purpose flour and more.
Guava jam is used to glaze the loaf. While some people use Guinness stout (a form of beer), others use a combination of molasses and browning sauce to achieve the dark brown shade. The dark, rich holiday bun is packed with generous flavors of spices and molasses and is moist and chewy and sweetened with raisins and cherries. The Jamaican Easter bun is often eaten with a thick slice of processed cheddar cheese or as a “bun and cheese sandwich.” It is also eaten toasted with butter and jelly.
Although numerous companies produce the popular bread in time for the Easter holiday, Clarke’s family-owned bakery, Golden Krust Caribbean Bakery, stakes their claim on the best Jamaican Easter bun.
“Our version of the Jamaican Easter bun is a much superior version of the hot buns. It has a lot more of the spices (allspice and cinnamon) in it. Our version of the Easter bun is much richer. Our family has been baking buns for over 75 years. Our recipes are refined, and the production process perfected over time. The balance of flavors, softness, and moisture is simply better than all competitors,” says Clarke.
He adds, “To me, the Easter bun is a product that has great pride in it. I remember seeing this product evolve from the community. It’s a feeling of pride. Not just a feeling of pride to the community, but it’s a Jamaican iconic product.”
The Jamaican Easter Buns are available at more than 100 Golden Krust locations in New York, Georgia, North Carolina, Connecticut, Florida, Maryland, New Jersey, and Texas. These specialty baked Jamaican Easter buns range from around $20 to $40, depending on size; the smallest is 45 oz, and the largest is 76 oz.
For the first time, Golden Krust will offer a special Buy One Get One deal for the 45 oz. Easter Bun on Friday, April 18 (Good Friday) and Saturday, April 19 via third-party delivery only on Uber Eats, DoorDash and Grubhub. You can find more details and ways to order online at Golden Krust’s website.
