Easy Belgian Bun Recipes

BELGIAN BUNS

Steps:

• Measure out the flour and caster sugar and add them to a large mixing bowl, bread machine or free-standing mixer.
• Pour the 7g packet of yeast in.
• Measure out the milk and butter and heat them up, either in a small pan or in the microwave. Heat them just until the butter has melted and the milk is warm but not hot.
• Add it to your mixing bowl.
• Crack the egg into a small bowl then add it to your mixing bowl.
• Mix everything together with wooden spoons or the dough hook of your mixer or bread machine.
• Once it's all come together, knead the dough for 5-10 minutes. To make life easier, use your mixer, if you have one, to knead the dough at first, then tip it on to a floured work surface before finishing it by hand.
• Then pop it in an oiled bowl and cover it with cling film. Put it in a warm place for 1-2 hours until it has doubled in size.
• Tip the dough onto your work surface and roll it out to a 20cm x 30cm (8 inches x 12 inches) rectangle.
• Using the bake of a spoon, spread the lemon curd over the dough. Then sprinkle the sultanas evenly on top.
• Starting with the long edge, roll the dough up tightly into a nice spiral.
• Cut the spiral into 12 pieces using a sharp knife.
• Pop each Belgian bun on a baking tray, then cover and leave for 45 minutes until each bun has risen again.
• Preheat your oven to 190C / 170C Fan / 365F
• Bake your buns for 20-25 minutes until they are cooked, and a nice golden brown colour.
• Leave the buns to cool for a few minutes then remove them and leave them to cool completely on a wire rack.
• Mix the icing sugar with a few table spoons of warm water. Mix it together until it is thick but runny enough to spread on your buns.
• Using a tea spoon, drizzle/spread the icing on top of each bun and top it with a glace cherry.

BELGIAN BUNS

Steps:

• Mix the flour, yeast, caster sugar and 1 tsp sea salt in a large bowl. Make a well in the centre and pour in the warm milk, beaten egg and melted butter. Mix well a soft dough forms. If it feels dry, add a bit of warm water, if it feels too sticky and wet, add 1 tbsp flour.
• Dust a work surface with flour and tip the mixture onto it. Knead the dough until it feels smooth and elastic. Shape into a ball and put in a large, lightly floured bowl. Cover and leave to rise in a warm place for 1 hr or until doubled in size. Or, leave to prove in the fridge overnight, removing 45 mins before continuing.
• Line a large baking tray with non-stick baking paper. Lightly dust a work surface and roll out the dough to 30 x 45cm. Evenly spread the lemon curd over the dough and sprinkle with the sultanas. Roll the dough up lengthways from the shortest side, like a Swiss roll, to form a log. Cut into 12 equal sized buns with a sharp knife, egg-washing the loose end of the pastry and pressing it down, so it doesn't unravel. Arrange, spread apart, on the prepared baking tray, cover, and leave to prove for 45 mins until doubled in size.
• Heat the oven to 200C/180C fan/gas 6. Brush the buns with a little egg wash. Bake for 10 mins, then reduce the temperature to 180C/160C fan/gas 4 and cook for a further 10 mins. Leave to cool.
• Meanwhile, 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, then put a cherry in the middle of each one.

BELGIAN BUNS

Steps:

• 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.