Homemade Belgian Buns Recipes

BELGIAN BUNS

Steps:

• Heat milk with 3oz of fat till it is just melted.
• Cream the yeast with 3oz sugar.
• Add to milk.
• Sieve flour into a large bowl.
• Make a well in centre.
• Beat in the eggs and yeast.
• mix to a soft dough.
• Cover with a damp cloth and put in a warm place for 1 1/2 to 2 hours till doubled in size.
• Turn on to a floured surface and knead well.
• Roll into oblong about 16 x 12 inches.
• Melt reminaing fat and brush over dough, sprinkle with dried fruit and remaining sugar.
• Roll dough up tightly and cut into about 16 slices.
• Put onto a baking sheet for another 20- 30 minutes.
• Bake at 450F for about 20 minutes.
• Keep an eye on them.
• When cold, ice with white water icing and pop cherry in midde.

HOMEMADE BELGIAN BUNS RECIPE

Steps:

• Place a heatproof bowl over a saucepan with a few cm of water in the bottom. Bring the water to a simmer and ensure the bowl isn't touching the water.
• Put the lemon juice, zest, sugar and butter in the bowl and stir until the butter has melted.
• Whisk the egg in a separate jug or bowl, then very gradually pour this into the bowl with the lemon mixture, whisking constantly as you pour to prevent the egg from curdling.
• Let the mixture cook for about another 10 minutes until thickened, stirring frequently.
• Leave to cool whilst you prepare the buns. You can also make this in advance and store in the fridge for up to a week.
• Mix the flour, yeast, sugar and salt in a large bowl.
• Heat the milk in the microwave until warm but not hot - about 40 seconds. It should be a comfortable temperature to hold your finger in the milk.
• Make a well in the centre of the flour mixture. Pour in the warm milk, followed by the melted butter and beaten egg.
• Stir until everything comes together into a dough. It should be soft, slightly sticky but easy to handle. If it feels a little too sticky, add extra flour 1 tbsp at a time. If it feels too dry, add more warm milk 1 tbsp at a time.
• Gather the dough into a ball with your hands and transfer to a lightly floured surface. Knead the dough for a few minutes until soft and elastic.
• Place the dough into a large lightly oiled mixing bowl and cover with cling film. Leave in a warm place (approx. 25 degrees C) to prove for about 1 hour or until roughly doubled in size.
• Line two baking trays with baking paper.
• Roll the dough out on a lightly floured surface. You want to create a rectangle shape roughly 30x40cm in size.
• Spread 6 tbsp of the lemon curd you prepared earlier all over the dough.
• Sprinkle over the sultanas.
• Starting from the shorter edges, tightly roll up the dough into a sausage shape.
• Slice into 12 pieces and place them onto the prepared baking trays, leaving enough space between each for them to expand.
• Cover with cling film and leave to prove in a warm place (approx. 25 degrees C) for 45 minutes.
• Preheat the oven to 190C/170C fan or 370F/330F fan.
• If desired, you can lightly brush the tops of the buns with egg or milk for a shiny, golden finish.
• Bake the buns for 10 minutes, then reduce the oven temperature to 170C/150C fan or 330F/300 fan and bake for another 5-10 minutes.
• Leave the buns to cool for at least an hour before adding the topping.
• Mix the icing sugar with 2-3 tbsp of water until you have a thick but spreadable icing.
• Spoon the icing on top of each bun, or dip each bun into the icing.
• Top with a glace cherry half.

EASY BELGIAN BUN RECIPE

Steps:

• In a large bowl, combine yeast, warm milk (up to 37 degrees), three tablespoons of flour and a spoonful of sugar. Stir well and leave the bowl in a warm place and allow the yeast to react with the sugar. After 15-20 minutes, foam will appear on the surface of the milk, which means the yeast is being activated.
• Add melted butter, egg, orange extract, sugar, and sifted plain flour into the bowl with the yeast mixture. Then knead the dough. If the dough is too sticky, then add a little more flour. But make sure the dough is not too dense. Cover the bowl with a plastic wrap and leave to rise in a warm place for an hour.
• Meanwhile, add soft seedless raisins, cinnamon powder and lemon zest to a bowl of fruit curd and mix everything well.
• Preheat oven at 180C/360F for about 20 minutes. Once the dough has increased in size by 2-3 times, transfer it to a table and roll it into a flat layer. Spread the curd mixture on the layer and leave the edges free. Roll the dough firmly to prevent it from unrolling. Then cut the roll into equal sized pieces. Each piece should be about 2-3 cm thick.
• Place the dough swirl side up and lay each roll 2-3 cm apart on a silicone or Teflon mat or baking paper. If you are using baking paper then grease it with a little butter or olive oil. Then grease the buns with the water and sugar mixture. To make the mixture, mix 50 ml of water with 1 tsp of sugar.
• Bake buns in a hot oven for about 20 minutes. While the buns are baking, combine the icing sugar and lemon juice then glaze the hot rolls and place half of the glazed cherries on top.