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Iced buns with a cherry on the top on a cooling rack.

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!
4.96 from 152 votes
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Course: Afternoon Tea, Sweet Treat
Cuisine: British
Prep Time: 30 minutes
Cook Time: 25 minutes
Proving time: 2 hours
Total Time: 2 hours 55 minutes
Servings: 12
Calories: 350kcal
Author: Sarah James


  • 2 large baking trays / sheets


Sweet Dough

  • 450 g strong white bread flour
  • 1 tbsp instant yeast I use Doves Farm
  • 4 tbsp caster sugar superfine sugar
  • 115 g softened salted butter
  • 200 ml warm milk
  • 1 egg beaten


  • 6 tbsp lemon curd
  • 115 g sultanas


  • 300 g icing sugar powdered sugar or confectioner's sugar
  • 5 tbsp lemon juice
  • 12 glace cherries


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.
Calories: 350kcal | Carbohydrates: 75g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 36mg | Sodium: 112mg | Potassium: 151mg | Fiber: 2g | Sugar: 43g | Vitamin A: 287IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 2mg