Homemade Belgian Buns – nothing beats a freshly baked iced bun with a cherry on the top. Filled with homemade Lemon Curd & juicy sultanas – so much better than Greggs!
One of my favourite treats when I go to a cafe or a bakery is an iced bun, especially if there’s a cherry on the top. Regular readers will know about my love of bread baking and I thought I’d have a go at recreating my favourite cafe treat. OH and I had a debate about the filling in a Belgian Bun – should there be lemon curd with the sultana filling ? The famous Belgian Bun from Greggs has lemon curd inside, so my plan was to offer my taste testers (I’m back in Leicester for a while so I’ve plenty at hand) a “with curd” and a “without curd” bun. It never happened because everyone who tried the first batch of buns loved the lemon curd filling and said this is what makes the buns so special.
Homemade Belgian Buns are easy to make; the dough can be mixed in a breadmaker or stand mixer and is then left to rise.
All you need to do is roll out the proved dough, spread with lemon curd and sultanas, roll up like a swiss roll and slice ready to prove again.
Then it’s time to bake and cool.
Then top with lemon icing and a cherry – Homemade Belgian Buns couldn’t be easier.
Tempted ? If you’d like to try Homemade Belgian Buns for yourself, here it is an easily printable form. Just hit the PRINT button on the recipe card below.
Sweet dough:
- 450 g (3 ¼ cups) strong white bread flour
- 1 tablespoon fast action yeast
- 4 tablespoons caster sugar
- 115 g (4 oz) softened butter
- 200 ml (7 fluid oz) warm milk
- 1 egg - beaten
Filling:
- 6 tablespoons lemon curd
- 115 g (4 oz) sultanas
Topping:
- 300 g (10 oz) icing sugar
- 5 to 6 tablespoons lemon juice
- 12 glace cherries
You will need:
- 2 large baking trays.
Make your dough:
- Combine all the dough ingredients, in either the bowl of an electric mixer with a dough hook fitted or in a large mixing bowl.
- Mix on slow speed number 1 for approximately 1 to 2 minutes then on speed number 2 for 8 to 10 minutes.
- If mixing by hand stir the ingredients together until they form a ball and then knead for 10 to 12 minutes.
- Check your dough is sufficiently smooth and elastic to pass the windowpane test.
- Place your dough in a large greased mixing bowl and cover.
- Leave to rest in a warm place for at least one and a half hours or until doubled in size.
Shape and bake your Belgian Buns:
- Transfer the dough to a floured work surface and roll out into a rectangle about 40 x 25 cm (16″ x 10″).
- Spread the dough with lemon curd and sprinkle with the sultanas.
- Starting from a longside, tightly roll up the dough like a swiss roll or jelly roll and with a sharp knife cut into 12 even slices.
- Lay slices flat on your lined baking trays and cover with a cloth or greased cling film. Leave to rise from approximately 30 to 45 minutes until well risen.
- Preheat oven to 400°F / 200°C / 180°C Fan / Gas Mark 6
- Bake the buns for 20 to 25 minutes until golden brown.
Make your icing:
- Sieve icing sugar into a large bowl and mix with the lemon juice until nice and smooth. Add extra lemon juice if necessary, the icing should drop slowly off your spoon.
Decorate:
- Spoon the lemon icing onto the top of each bun and top with a cherry.
Pin Homemade Belgian Buns for later:
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I am taking my mouth wateringly delicious Homemade Belgian Buns to this week’s Fiesta Friday #162 which is a weekly foodie party hosted by the lovely Angie. This will be my first week co hosting so I’m pleased I’ve got a fellow co host, Liz form Spades, Spatulas & Spoons to help me out.
I’m also entering Homemade Belgian Buns into a couple challenges this month:
- Corina’s Cook Once Eat Twice over at Searching For Spice.
- Treat Petite co hosted by Stuart over at Cakeyboi and Kat from The Baking Explorer, hosted this month by Stuart.
And linking to:
As a lover of Belgium Buns I really have to try this recipe it sounds perfect, but with just two of us here and twelve buns it is a lot, can they be frozen?
Hi Dave, thanks for stopping by. Good news – my Belgian Buns freeze really well. We often freeze ours as like you say twelve buns are a lot for two people to eat and they are best eaten on the same day.
Hi
These are fantastic..
I am a new lockdown inspired baker and after following this recipe it was suggested to me I had cheated and bought them from a real baker!
…..and I didn’t even have any Lemon Curd!
My marmalade substitute obviously didn’t detract to much😉😂.
Will be making them again strictly to the recipe.
Thanks
Hi is the temperature for fan assisted oven or a normal oven ?
Hi Gary, sorry this reply is late. I’ve had a bit of a break from my blog. It’s for a normal oven so set at 10 or 20 degrees less depending on your convection oven.
Made these a few times now, mother in law says perfect now but 1 issue I now need to make them every week!! Great recipe.
Tried baking these, they look awesome, saving them for fathers day… couldn’t resist eating one before .. absolutely delicious recipe!!!
Just made these for my family and they are incredible! Utterly delicious!
I made these today and they are AMAZING! So easy to make and taste delicious. Thanks so much for sharing 🙂 It won’t let me rate the recipe below but it’s 5 star for sure!
You are quite right to put Lemon Curd in as Belgium Buns should always have this as part of it’s ingredients otherwise it just becomes an iced fruit bun. I am a trained baker by the way and have managed several bakeries 🙂
Thanks for popping by Mike, thanks for the info – good to hear from a professional baker.
These look flippin’ delicious! DELICIOUS I tell you!!!!!! 😀
Thank you for entering these into Treat Petite. That icing just looks so tempting and inviting. Would love to bite right into one of these!
Thanks Stuart and always a pleasure to link up with #TreatPetite 🙂
These look amazing! Filling them with lemon curd is just genius! Thanks for linking up with #TreatPetite
Thanks for the lovely compliment Kat and always a pleasure to link up with #TreatPetite x
These look and sound perfect and CUTE! That filling has me drooling over here. It’s almost 12am and your photos got me craving sweets!
Thanks April, apologies for causing your sugar craving 🙂
oh wow!! I love the filling and the toppings of these buns. Sounds perfect for tea time!
Thanks Manju, we love a teatime treat here at the Kitchen Shed 🙂
OMG that lemon curd inside the bun looks to die for!! I was trying to figure out what the difference between this and a traditional cinnamon bun is, and the second I saw the lemon curd, I was like “oh, yeah I’ve gotta try this!”
Thanks Derek, homemade lemon curd makes all the difference if you have time to make some. Do let me know how you get on 🙂
These buns look absolutely delicious. I am going to have to try my hand at these. Thanks for sharing your easy recipe
Thanks Jennifer, it’s a pleasure to share the recipe, do let me know how you get on 🙂
My daughter loves anything with lemon curd inside, so we both would go for this version, too. Can’t wait to bake up some of these for an Easter treat!
Thanks Lynne, look forward to hearing how you get on 🙂
I love love love Belgian buns. These are going on my (admitted pretty long so it might take a while!) to try list.
Thanks Charlotte, I do hope you get time to make some 🙂
Ooh you are soooo good at bread Sarah! These look so inviting, and I’d absolutely love to try them. I have to admit that I’ve never come across Belgium buns before, but with that lemon curd rolled up in the dough who could resist! Gorgeous bake!
Angela x
Thanks for such a lovely compliment Angela. My boys and me laugh at my first attempts years ago and they often tell me how much better my bread is now, I’m glad I kept on baking x
İ will not pass my brunch anymore if İ had these yummy looking belgian buns in my plate. bookmarked your recipe..thank you for sharing with us Sarah
Thanks Citra and a pleasure to share the recipe 🙂
I have never had a good hand at baking but my love for lemon curd might make me attempt these!
Thanks Ali, I hope you do try the recipe. I’d definitely have a go, the more you bake the better you get, my boys tell me I’ve improved over the years 🙂
Such a beautiful bun Sarah. I’ve never actually had a bun stuffed with lemon curd (and with a cherry on top for that matter) but it sounds so delicious. . .sort of like a donut. . .only better.
Thanks Lyn, if you like donuts than you’re sure to like a Belgian Bun 🙂
Scrumptious! My girls would love these especially as they always beg for extra cherries. I’m sure these are fun to make too!
Thanks Amy, we did have fun decorating them 🙂
These look divine! Every week when I was young, Mum would take us three girls to swimming lessons, we each got to choose a cake from Tesco bakery first, little sis went for giant cookie, middle sis went for double choc muffin and I ALWAYS went for Belgium Bun. Need to perfect a GF/DF version these days!!!
Thanks Rebecca, nice to meet a fellow Belgian Bun fan. Vicki has a gluten free flour I’m thinking of trying and to make it dairy free a soy milk would be a good alternative.
Thank you so much for selecting my potato salad recipe to be featured in this week’s Fiesta Friday! And the lovely write-up that came with it:)
You’re most welcome Monika, your salad looked delicious and I’m looking forward to trying it soon 🙂
Perfect buns and they look so pretty with the cherry on top. I could just eat one with a cup of tea.
Thanks Gillian, we love a cherry on the top here at the Kitchen Shed 🙂
Oooh yum! These looks and sounds like the perfect treat! Thank you for sharing with #CookBlogShare x
Thanks Kirsty, always a pleasure to link up with #CookBlogshare x
I haven’t heard of these before. They look like the perfect treat with coffee. Just gorgeous!
Thanks Antonia, they do go well with a cup of coffee or two 🙂
I’ve never had a Belgian bun either, but I love lemon curd so I’d totally try this. Maybe without the raisins though, not a fan. Looks nice anyway 🙂
Thanks Jacqueline, do let me know if you try the raisin free version. 🙂
These look fabulous! I’ve been playing around with this kind of bread with my gluten-free flour blends…they are never quite like the gluten containing version but they are darn tasty none the less. I need to make some like yours with icing and a cherry!
I agree Vicki, my favs x
Thanks Vicki, I’ve heard about your fabulous gluten free flour. Let me know how your gluten free version goes 🙂
Those look really gorgeous! I love lemon curd so definitely ‘with’ in my book.
Thanks Helen, it seems everyone is with us on the lemon curd 🙂
These look gorgeous.I am so into baking buns at the moment.Any enriched dough is hard to beat I think!
Thanks Jenny, I love baking with enriched doughs too.
Those buns look so yum and so fresh. I can think of thousand ways to use them. yummy
Thanks Aish and thanks for popping by 🙂
Ok…so I would just devour these for breakfast. Anything with lemon curd is perfect in my books. Homemade buns are the best.
Thanks Gloria, we love homemade here at the Kitchen Shed. I haven’t had one for breakfast yet but it sounds a good idea 🙂
They look cute!! First time hearing of Belgian buns, though.
They sound delicious Sarah, I would probably prefer version with curd 😉 Can you believe I have never tried them?
Thanks Margot, if you like iced buns than you’ll love a Belgian Bun 🙂
I haven’t ever had a belgium bun. These look good!
I love a Belgian bun but I’ve never had a homemade one before – I bet these are amazing!
Thanks Mandy, homemade are so much fresher and softer than bought ones.
these look so good – so professional and neat. I especially love that they have a lemon curd filling – mmmm!
Thanks for the lovely compliment Jenny and thanks for popping by 🙂
I need to start calling you the baking guru… Lol. I love the look of these buns, I would love to have them without the icing, not too much of an icing fan.
Thanks for the lovely compliment Fred. The icing is quite sweet and I’m sure they’ll still be a special treat without.
Wow Sarah, this is one delicious looking recipe. I love pastries and one of our favorites is the lemon filled. I’m pinning this for when I’m treating John and I for a very special breakfast!
Thanks for pinning Julie, I hope you enjoy your breakfast treat 🙂
These buns look gorgeous Sarah, and they are probably better than ones you would get in a cafe, I love the lemon curd in them:)
Thanks Monika, the lemon curd has certainly proved a popular choice.
I like these buns a lot!
Yum! Lemon curd filled buns sounds like such a special treat! 🙂 Thank you for co hosting FF and enjoy the weekend 🙂
Thanks Petra, it’s been great to join in the Fiesta fun. 🙂
Sarah, I am not much of a baker but these look delicious and I adore lemon curd. These would be perfect for Easter! Oh yum!
Thanks Liz, I’ve made some more lemon curd for another batch. Thanks for helping me cohost the Fiesta party for the first time 🙂
This looks great! We (Belgians) never have them as cute as yours 😮 Love them!
Thanks Sarah and thanks for the compliment, I would love to try a Belgian Bun from Belgium 🙂
With curd, of course! Always! ? They look great, Sarah! So special with the icing and cherry on top. Thanks for cohosting. Have fun!
Thanks Angie and thanks for asking me to cohost Fiesta Friday, it’s certainly been a lot of fun.
Wow these Belgian buns look so good Sarah, just like you might get in the bakery! I think I would like the ones with lemon curd in the middle as well so I agree with your taste testers. Drooling now!
Thanks Lucy, that’s so very kind of you. We’ve gone lemon curd mad here and I’m making some more buns this weekend.