Homemade Belgian Buns

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.

For Homemade Belgian Buns I use my easy all in one sweet bun recipe, the same dough I use for Chelsea Buns. It’s a lighter dough than a standard enriched dough and it has a quicker rise. The result is a batch of soft and fluffy buns.

Once you have your Belgian Bun dough, it’s simply a matter of lemon curd filling and dried fruit before baking. I used lemon in the icing for a double hit of lemon.

You’ll find easy step by step instructions in my video to help you make the best Belgian Buns.

Homemade Belgian Buns make a great alternative to hot cross buns at Easter, a delicious breakfast bread or teatime treat.

What Is A Belgian Bun ?

Apparently Belgian Buns aren’t Belgian at all. Although I’m told you can find similar dough based buns known as a rozijnenkoek or couque suisse in bakeries in Belgium.

A Belgian Bun is like a Chelsea Bun but with icing and a cherry  on the top. 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 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.

What equipment do I need ?

• Optional: A stand mixer – I use my KitchenAid stand mixer to knead dough as it makes light work of kneading. But don’t worry if you haven’t access to a stand mixer. You’ll need a bit of elbow grease but you can easily knead by hand.
• 2 baking trays / sheets lined with baking parchment.

What ingredients do I need ?

For ingredient quantities, scroll down to the recipe card.

Dough ingredients

• Bread flour – I use Marriage’s white bread flour for its high gluten content, essential for a soft and fluffy bun.
• Yeast – I’ve used instant yeast, also called fast action yeast or quick yeast.
• Sugar – only three tablespoons in the dough as there is plenty in the lemon curd and sultana filling and icing.
• Salted butter – to enrich the dough and give it flavour.
• Milk – essential for delivering a lovely soft bun.
• Egg – I used 1 large egg.

Filling ingredients

• Lemon curd – I use my easy microwave lemon curd but you can of course use commercially available lemon curd. In that instance, I’d recommend buying a jar of good quality curd and avoid the budget brands if you can.
• Sultanas – juicy sultanas or you can substitute with raisins.

Topping Ingredients

• Icing sugar – also called confectioner’s sugar or powdered sugar.
• Lemon juice – I’ve used fresh lemon juice as I prefer the taste but you can use bottled lemon juice.
• Glacé cherries / candied cherries – an essential ingredient in a Belgian Bun. Use a whole one or a half on each bun.

What Is The Difference Between Instant Yeast & Active Dry Yeast ?

I’ve used instant yeast in the recipe, often called fast action or quick yeast. This yeast has the advantage that you can add it directly to your flour.

I like to use Dove’s Farm Quick Yeast which comes in a handy 125g packet. Once opened, Dove’s Farm Yeast will keep for up to two months if you store it in a cool dry place. I order my yeast from Amazon in packs of three and the Use Before date has always been a couple of years in the future.

Active dry yeast  needs to be dissolved first and left to bloom.

Can I Use Active Dry Yeast In This Recipe ?

Yes you can!

Add 1 tablespoon of active dry yeast to the warm milk along with a spoon of the caster sugar, stir and leave for 10 to 15 minutes to bubble up.
Now you’re ready to make the dough.

How To Make Homemade Belgian Buns

Homemade Belgian Buns are much easier to make than you might think. If you have a stand mixer, it’s even easier – I use my Kitchen Aid.

Make your dough

• First, warm your milk in the microwave for one minute so the liquid temperature is tepid to warm. At this temperature the yeast is encouraged to start working – too high a temperature will kill the yeast.

• Add all your dough ingredients to the mixer bowl of a free standing mixer fitted with dough hook.
• Knead on a low setting for about 10 minutes until your dough is smooth and elastic.
• Alternatively, you can mix by hand. Stir the ingredients together until they form a ball and then knead for 10 to 12 minutes.

• An easy way to check your dough is ready is to use the windowpane test. Pinch off a small piece of dough and gently stretch it apart. Hold it up to the light – it should be translucent and free from big holes.
• 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

• Now it’s time to turn out your dough. Gently roll or press out into a rectangle of about 40 x 25 cm (16″ x 10″).

• Spread the dough with lemon curd and sprinkle on the sultanas.
• Starting from a long side, tightly roll up the dough like a Swiss roll or jelly roll.
• Cut into 12 equal slices and arrange on your your lined baking trays. Cover with a cloth or greased cling film.

• Leave to rise for about 45 minutes.
• Bake the buns for 20 to 25 minutes until golden brown. Use a preheated oven at 400°F / 200°C / 180°C Fan / Gas Mark 6.

Make your lemon icing

• Sieve the icing sugar into a large bowl and mix with the lemon juice until nice and smooth. The icing should drop slowly off your spoon. Add extra lemon juice if necessary.
• Spoon the lemon icing on the top of each bun and crown with a cherry.

FAQs

How long do they keep ?

Although fresh is definitely best, Homemade Belgian Buns will keep for 2 to 3 days stored in an airtight container.

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If You Like Homemade Belgian Buns … you might also like:

• Chelsea Buns
• Peach Streusel Traybake
• Healthy Hot Cross Buns
• Sweet & Spicy Christmas Tree Bread

Pin Homemade Belgian Buns

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 from 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.

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