I had never heard of Jamaican Bulla bread (or cake) until we made them. They look like regular bread rolls, but they’re more like huge gingerbread cookies, only softer. Bulla is usually eaten with avocado (Jamaicans call them pears), butter or cheese. We tried them with margarine and apple slices (it’s apple season here), and I preferred apple.
We used this recipe, because it was posted by Grandma 2, and grandmothers always know the best traditional recipes. We did some minor changes, and made much smaller batch, and also converted the measurements to metric system.
Bulla Bread
2 dl brown sugar
pinch of salt
1,5 dl water
0,8 dl oil or melted margarine
2 tsp ginger
2 tsp vanilla sugar
6 dl flour + more for rolling
1 tbsp baking powder
0,5 tsp baking soda
pinch of nutmeg
Mix brown sugar, salt and water in a bowl and stir until dissolved. Combine all the dry ingredients in another bowl. Add sugar mixture and oil and mix with your hand to get a ball of dough. Roll the dough flat, 1 cm thick or bit thinner. Use a round cookie cutter or wide drinking glass to make circles. Arrange the circles on baking sheet and bake in 175 Celsius degrees about 25 minutes or until they look like they’re done.
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