If there’s one bake that reminds me of Papa, it’s Belgian Buns. Whether it’s following a lunch at Greggs or buying them by the tray-full at Costco, he just can’t resist them! And who can blame him?
Lovely sweet doughy swirls, filled with plump sultanas and lemon curd, topped with a generous share of icing and lovingly crowned with a glace cherry! What better accompaniment is there to a cup of tea? It’s taken me a good few attempts to make this as soft and doughy as they deserve to be and the filling is always best when you go the extra mile with a home made lemon curd. Don’t worry though, they still taste fantastic even with a store bought curd.
When you do make these Belgian Buns, don’t expect them to stick around for long. If you only manage to eat one, you’ve a stronger person than me. What can I say? I’m my father’s daughter!
Granny’s Top Tips
♥ If you prefer a zesty icing, swap out the water for lemon juice.
- 120ml Milk
- 275g Plain Flour
- 1 Pack of Easy Yeast (7g)
- 40g Caster Sugar
- 60g Butter (at room temperature)
- 1 Egg
- 3 tbsp Lemon Curd
- 150g Sultanas
- 200g Icing Sugar
- 3 tbsp Warm Water
- 3 Glace Cherries
- In a small pan warm the milk until it's lukewarm. Set aside.
- Sift the flour into a large bowl and add the yeast. Make a well in the middle and add the butter, sugar, milk and egg. Mix to combine.
- Using a dough hook, beat on a medium speed until you have a soft dough - about 10 minutes. (If you are not using a mixer you can knead the dough by hand for this step).
- Transfer the dough to a lightly floured surface and knead it by hand for 1 minute. Form the dough into a ball and transfer into a lightly greased bowl and cover loosely with a piece of lightly greased cling film. Leave to rise in a draught-free place until it has doubled in size (around 1 to 2 hours, or overnight in the fridge for a slow-rise).
- Generously grease a tray with butter. Set aside.
- Once your dough has doubled in size, turn it out onto a lightly floured surface and using a rolling pin, roll it into a rectangle about 10" by 14". It's important to make sure your dough is of even thickness all over to ensure you have nice neat buns.
- Spread the lemon curd from edge-to-edge of the dough and sprinkle the sultanas evenly over.
- Roll the dough tightly to create a sausage. Cut the sausage into 6 buns - I tend to cut in half, then thirds to ensure even buns. Arrange the rolls in your pre-greased tray and cover loosely with a piece of lightly greased cling film.
- Leave to rise in a draught-free place for 1-2 hours until they look light and puffy.
- After your buns have gone through their second rise, remove the cling film and place the tray in a pre-heated oven at 180°c (160°c for fan assisted ovens) and bake for around 10-15 minutes until golden brown. Transfer to a wire rack when cool enough to touch and leave to cool completely.
- In a medium bowl, mix the icing sugar with the warm water, adding a tablespoon of water at a time. When of a "gloopy" consistency, dip the top of each bun into the icing to get an even topping, spreading off the excess with a clean finger.
- Finish with half a glace cherry on top of each bun.