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5 from 5 votes

Belgian Buns

Prep Time4 hrs
Cook Time10 mins
Author: Baking with Granny

Ingredients

  • 120 ml Milk
  • 275 g Plain Flour
  • 1 Pack of Easy Yeast 7g
  • 40 g Caster Sugar
  • 60 g Butter at room temperature
  • 1 Egg
  • 3 tbsp Lemon Curd
  • 150 g Sultanas
  • 200 g Icing Sugar
  • 3 tbsp Warm Water
  • 3 Glace Cherries

Instructions

  • 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.

For the Icing

  • 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.