Best Belgian Buns Recipes
BELGIAN BUNS
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
Provided by Liberty Mendez
Categories Afternoon tea, Treat
Time 1h5m
Yield Makes 12
Number Of Ingredients 10
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 363 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 39 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium
BELGIAN BUNS
This is a recipe someone on the British site was looking for. I found it on Delia Smith's messageboard. I haven't tried it. And I've no idea how long it takes to make.
Provided by Sherrie-pie
Categories Dessert
Time 20m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Heat milk with 3oz of fat till it is just melted.
- Cream the yeast with 3oz sugar.
- Add to milk.
- Sieve flour into a large bowl.
- Make a well in centre.
- Beat in the eggs and yeast.
- mix to a soft dough.
- Cover with a damp cloth and put in a warm place for 1 1/2 to 2 hours till doubled in size.
- Turn on to a floured surface and knead well.
- Roll into oblong about 16 x 12 inches.
- Melt reminaing fat and brush over dough, sprinkle with dried fruit and remaining sugar.
- Roll dough up tightly and cut into about 16 slices.
- Put onto a baking sheet for another 20- 30 minutes.
- Bake at 450F for about 20 minutes.
- Keep an eye on them.
- When cold, ice with white water icing and pop cherry in midde.
Nutrition Facts : Calories 221.2, Fat 7.3, SaturatedFat 1.8, Cholesterol 25.4, Sodium 85.2, Carbohydrate 34.2, Fiber 1.6, Sugar 10.8, Protein 5.2
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