Antigua's Raisin Bun

Gather the ingredients.

Add 2 teaspoons of brown sugar and 1/2 cup of the warm water to a large bowl and stir to dissolve. Sprinkle in yeast; stir, cover with plastic wrap, and let proof in a warm place for 10 minutes.

Add 5 1/2 cups of flour to a large bowl along with the salt, cinnamon and nutmeg. Mix thoroughly.

Rub the shortening and butter into the flour mixture until the mixture resembles wet sand.

Stir in the remaining brown sugar, coconut (if using) and raisins.

Make a well in the center of the flour mixture and pour in the yeast mixture and vanilla. Add the remaining water 1/2 cup at a time to form a slightly sticky dough. (You may need more or less water depending on your location and the moisture in the atmosphere.) Once the flour comes together as a dough, sprinkle the remaining 1/2 cup flour onto a clean work surface, turn the dough onto the work surface and gently knead the flour into the dough (for about 5 minutes). You may need to add a little more flour for dusting.

Rub oil on the dough and transfer to a large oiled bowl; cover and leave in a warm place for 1 1/2 to 2 hours or until the dough has doubled in size.

Flour a work surface and transfer the risen dough. Knead for 1 minutes, then cut dough into 12 equal pieces and form into balls. Place seam-side down on parchment-lined baking sheets with adequate space between each bun.

Cover with plastic wrap or a towel and let buns rise in a warm place for 45 minutes to 1 hour. Near the end of the rising time, begin to preheat the oven to 350 F.

Before baking, brush buns with a little water and then sprinkle with a bit of brown sugar. Score the buns just before adding to the oven in a cross-hatch pattern.

Bake for 20 to 30 minutes or until nicely browned. The bottom when rapped should sound hollow. Cool completely before serving.