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.
- 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
- 6 tablespoons lemon curd
- 115 g (4 oz) sultanas
- 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.
- Spoon the lemon icing onto the top of each bun and top with a cherry.
Pin Homemade Belgian Buns for later:
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: