Belgian buns with icing and maraschino cherries

Belgian buns

Name: Belgian buns
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: Makes 12
Ingredients: 450g strong white flour plus extra for dusting; 7g fast action yeast; 75g caster sugar; 165ml warm milk; 1 large egg beaten plus 1 for egg wash; 50g unsalted butter melted, plus extra for the tray; 5 tbsp lemon curd; 150g sultanas; 250g icing sugar; 12 glacé cherries

Liberty Mendez

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Makes 12

Easy

Prep: 40 mins

Cook: 25 mins

plus proving

A star rating of 4.7 out of 5.52 ratingsRate

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Indulge in these moreish Belgian buns as an afternoon treat with a cup of tea. They're filled with lemon curd and topped with icing and a glacé cherry

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

450g strong white flour

plus extra for dusting
7g fast action yeast
75g caster sugar
165ml warm milk
1 large egg

beaten plus 1 for egg wash
50g unsalted butter

melted, plus extra for the tray

For the filling

5 tbsp lemon curd
150g sultanas

For the icing

250g icing sugar
12 glacé cherries

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Nutrition: Per serving

kcal363
fat6g
saturates3g
carbs70g
sugars39g
fibre2g
protein7g
salt0.5g

Method

step 1

Mix the flour, yeast, caster sugar and 1 tsp sea salt in a large bowl. Make a well in the centre and pour in the warm milk, beaten egg and melted butter. Mix well a soft dough forms. If it feels dry, add a bit of warm water, if it feels too sticky and wet, add 1 tbsp flour.
step 2

Dust a work surface with flour and tip the mixture onto it. Knead the dough until it feels smooth and elastic. Shape into a ball and put in a large, lightly floured bowl. Cover and leave to rise in a warm place for 1 hr or until doubled in size. Or, leave to prove in the fridge overnight, removing 45 mins before continuing.
step 3

Line a large baking tray with non-stick baking paper. Lightly dust a work surface and roll out the dough to 30 x 45cm. Evenly spread the lemon curd over the dough and sprinkle with the sultanas. Roll the dough up lengthways from the shortest side, like a Swiss roll, to form a log. Cut into 12 equal sized buns with a sharp knife, egg-washing the loose end of the pastry and pressing it down, so it doesn’t unravel. Arrange, spread apart, on the prepared baking tray, cover, and leave to prove for 45 mins until doubled in size.
step 4

Heat the oven to 200C/180C fan/gas 6. Brush the buns with a little egg wash. Bake for 10 mins, then reduce the temperature to 180C/160C fan/gas 4 and cook for a further 10 mins. Leave to cool.
step 5

Meanwhile, sieve the icing sugar and mix with 3 tbsp water until a thick, white icing forms. Spread the icing on top of the buns with the back of a spoon, then put a cherry in the middle of each one.

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A star rating of 4.7 out of 5.52 ratings

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