The Secret To Good Belgian Buns
The secret to good Belgian Buns is time, which is something quite a lot of us have at the moment. If you want to try your hand at our recipe we guarantee it’s worth the patience. Nothing beats the gooey texture and sweet flavour, especially when they’re warm! You can also alter the recipe by swapping the filling and toppings to suit you. Enjoy!
Belgian Bun Recipe
- 120 ml Milk
- 275 g Plain Flour
- 1 Pack of Easy Yeast 7g
- 40 g Caster Sugar
- 60 g Butter
- 1 Medium Egg
- 3 tbsp Lemon Curd
- 150 g Sultanas
- 200 g Icing Sugar
- 3 tbsp Warm Water
- Glace Cherries
- In a small pan warm the milk until it’s tepid and then set it to one side for a minute
- 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 and mix it together.
- If using a bread mixer, you can use a dough hook 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 which will take roughly the same time.
- Transfer the dough onto a lightly floured surface and knead it by hand for a minute or so forming the dough into a ball.
- Transfer this ball into a greased bowl and cover loosely with a piece of lightly greased cling film and leave it to rise for 1-2 hours or until it has doubled in size.
- Bring the dough back onto a floured surface and roll it into a rectangle with a rolling pin, about 25cm by 35cm. It’s important to make sure the dough is of even thickness.
- Using a knife, spread the lemon curd onto the dough, right to the edges, and sprinkle the sultanas evenly over.
- Roll the dough to create a sausage and cut the sausage into 6 sections and place these rolls in a pre-greased tray and cover loosely with a piece of greased cling film.
- Leave to rise for 1-2 hours until they look light and puffy.
- After they’ve been through a 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 rack and leave to cool.
Finishing the buns
- Mix the icing sugar with the warm water, in a bowl, adding a tablespoon of water at a time. When it’s at that nice glossy, gloopy consistency, dip the top of each bun into the icing to get an even topping, spreading off the excess with a clean finger.
- Time for the finishing touch, pop half a glace cherry on top of each bun.