300gicing sugarpowdered sugar or confectioner's sugar
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
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 long side, tightly roll up the dough like a swiss roll or jelly roll.
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 the 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 on to the top of each bun and top with a cherry.
Best eaten on the same day but they will keep for 2 to 3 days stored in an airtight container.
Belgian Buns can be frozen, they freeze better without the icing. Having said that, I have frozen Iced Belgian Buns successfully, you just get a dull finish to the icing. Open freeze and then transfer to a freezer bag or sealed container. Will keep for up to three months. Defrost at room temperature before topping with lemon icing and a cherry.
Nutrition information is approximate and meant as a guideline only.