Belgian Buns
Homemade belgian buns featuring Makes 6 buns. Simple to make and deeply satisfying.
Ingredients
- Makes 6 buns
- 225 gm strong white flour
- 80 ml milk
- ½ of 7 gm packet fast-action yeast - 1¼ tspn (see note 1)
- 2 - 4 tspn lemon curd (to taste)
- ½ tspn salt
- 40 gm sultanas (or more to taste)
- 25 gm caster sugar
- 80 gm icing sugar - or as required
- 30 gm butter
- hot water as required
- 1 medium egg
- 6 glacé cherries
Method
- 1
Melt the butter and allow to cool.
- 2
Beat the egg (if kept in the fridge ensure it is at room temperature).
- 3
Slightly warm the milk.
- 4
Add the flour, yeast, salt and caster sugar to a large bowl and mix thoroughly.
- 5
Add the melted butter, beaten egg and milk and mix until the dough is smooth.
- 6
Vigorously knead the dough on a floured surface for about 10 - .
- 7
Place the dough into an oiled bowl, cover, and set aside in a warm place for minimum. Allow the dough to double in size rather that be limited by exact timing as the room temperature will make a big difference.
- 8
Roll the dough into a rectangle the size of an A4 sheet of paper. Try to ensure the dough is rolled with an even thickness otherwise the buns will be different sizes.
- 9
Sprinkle on the sultanas.
- 10
Starting from the narrow side, roll the dough into a sausage shape - not too tight. The 'joint' can be brushed with a little milk and stretched to help prevent uncurling.
- 11
Cut the dough into 6 equal pieces and place on a greased baking sheet.
- 12
Cover with oiled cling film and set aside in a warm place for .
- 13
If the curls tend to open up, stretch the dough ends and press together - tooth picks can also be used to help prevent this.
- 14
Pre-heat the oven to 190° C .