Emma Belgian bun recipe
Belgian buns might not even be from Belgium, but wherever they’re from, they are damn tasty. Similar to Chelsea buns, which can trace their origin to the early 1700s and the Chelsea bun house (sadly no longer in existence) in London that was once frequented by royalty, and even found its way into novels written by the likes of Charles Dickens, a Belgian bun probably came along later. It takes the concept of this sweet, fruit-laden pastry and adds even more sweetness in the form of icing and a glacé cherry on top. Not all recipes use lemon curd, but we feel that including it gives it a zingy, citrus edge that makes it stand out from other sweet bun recipes.
Belgian Bun Recipe
Ingredients
450g strong white flour
7g yeast
75g caster sugar
165ml warm milk
1 large egg, beaten
50g unsalted butter, melted
Lemon curd
150g sultanas
250g icing sugar
Glacé cherries
Method
In a large bowl mix together flour, yeast and sugar.
Add the warm milk, melted butter and beaten egg to this mixture and combine until all the ingredients are mixed together.
Dust a work surface with flour and tip the mixture onto it.
Knead the dough until it feels smooth and elastic.
Place the dough into a large bowl, cover and leave to rest in a warm place for an hour.
After an hour, roll out the dough to an area about 30 by 45cm with a thickness of around 5cm
Spread the lemon curd, around 5 tbsps, over the dough.
Sprinkle the sultanas over the lemon curd.
Roll the dough up lengthways from the shortest side, like a Swiss roll.
With the dough shaped like a log, slice into equal-sized buns.
Place the buns onto a lined baking tray.
Leave to prove for 45 mins.
Heat the oven to 180C/160C fan/Gas Mark 4.
Bake for 20 mins, or until the buns look golden brown.
Remove from the oven and leave to cool.
Whilst cooling, sieve the icing sugar and mix with 3 tbsp water until a thick, white icing forms.
Spread the icing on top of the buns with the back of a spoon.
Place a cherry in the middle of each one.
Voilà!
Belgian Bun Recipe
Ingredients
- 450 g strong white flour
- 7 g yeast
- 75 g caster sugar
- 165 ml warm milk
- 1 large egg beaten
- 50 g unsalted butter melted
- Lemon curd
- 150 g sultanas
- 250 g icing sugar
- Glacé cherries
Instructions
- In a large bowl mix together flour, yeast and sugar.
- Add the warm milk, melted butter and beaten egg to this mixture and combine until all the ingredients are mixed together.
- Dust a work surface with flour and tip the mixture onto it.
- Knead the dough until it feels smooth and elastic.
- Place the dough into a large bowl, cover and leave to rest in a warm place for an hour.
- After an hour, roll out the dough to an area about 30 by 45cm with a thickness of around 5cm
- Spread the lemon curd, around 5 tbsps, over the dough.
- Sprinkle the sultanas over the lemon curd.
- Roll the dough up lengthways from the shortest side, like a Swiss roll.
- With the dough shaped like a log, slice into equal-sized buns.
- Place the buns onto a lined baking tray.
- Leave to prove for 45 mins.
- Heat the oven to 180C/160C fan/Gas Mark 4.
- Bake for 20 mins, or until the buns look golden brown.
- Remove from the oven and leave to cool.
- Whilst cooling, sieve the icing sugar and mix with 3 tbsp water until a thick, white icing forms.
- Spread the icing on top of the buns with the back of a spoon.
- Place a cherry in the middle of each one.
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