Belgian Buns
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Doughy, soft, and lemony. I prefer to use my hands rather than a stand mixer but you can either use the hook attachment or get your hands dirty! Whichever you prefer!
120ml warm milk
275g white bread flour
7g yeast
40g caster sugar
60g softened butter
1tsp vanilla extract
1 egg
5g salt
Lemon curd
50g raisins
200g icing sugar
glace cherries
§ Mix flour, yeast, sugar and salt. No need to shift the flour
§ Make a well and add the butter and egg
§ Add the vanilla extract to the milk and slowly work into the dough. The dough will be fairly sticky!
§ Knead on a floured work surface for 10 mins
§ Prove for 2 hours
§ Roll into a rectangle roughly 15 x 24 inches
§ Spread a thin layer of lemon curd and sprinkle raisins over the dough and roll the dough lengthways
§ Cut the dough into roughly 2” buns
§ Lay on lined baking sheets, spiral side up, cover and leave to prove for another hour
§ Bake at 200c for 15 mins
§ Leave to cool before mixing icing sugar with 3 tsp of water and drizzle over the buns
§ Top with half a glace cherry and enjoy!
