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
EASY ICED BUNS
Kids will love these old fashioned iced buns, get them to help you decorate them too!
Provided by Good Food team
Categories Afternoon tea, Treat
Time 45m
Yield Makes 20
Number Of Ingredients 5
Steps:
- Pulse together the bread mix and sugar in a food processor or table-top mixer. While the motor is running, add the egg and about 250-300ml lukewarm water, until a soft dough is formed. Knead on a lightly floured surface until smooth, about 5-10 mins. Leave in an oiled bowl, covered with oiled cling film, in a warm place until doubled in size - about 1 hr.
- Knock back dough by squashing with your fist, and divide into 20 even-sized pieces - keep covered with a clean tea towel so they don't dry out. Shape each into a sausage and place on an oiled baking tray. Cover with oiled cling film and rise until doubled in size again.
- Heat oven to 200C/180C fan/gas 6. Remove film and cook buns on top shelf for 8-10 mins, until golden. Cool on a wire rack. To decorate, mix icing sugar with a little water until stiff but spreadable - add food colouring, if you like. Dip in the top of each bun and scatter with sprinkles.
Nutrition Facts : Calories 183 calories, Fat 1 grams fat, Carbohydrate 42 grams carbohydrates, Sugar 25 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.46 milligram of sodium
CHELSEA BUNS
This classic, easy Chelsea bun recipe is the perfect sweet bake to enjoy with your afternoon cup of tea. Who could resist a fruit-filled bun, hot from the oven?
Provided by Miriam Nice
Categories Dessert, Snack, Treat
Time 45m
Yield Makes 9
Number Of Ingredients 13
Steps:
- Start by making the dough. Mix together the flour, yeast, caster sugar and 1 tsp sea salt in a large mixing bowl. Make a well in the centre and pour in the warm milk, beaten egg and melted butter. Mix well, first with a wooden spoon then with your hands until you get a soft dough. If it feels dry add a bit of warm water, but if it feels too sticky and wet add a spoonful of flour.
- Dust your work surface with flour and tip the mixture onto it and start kneading. Keep kneading the dough until it feels smooth and elastic. Shape into a ball and sit it in a clean bowl, lightly greased with melted butter or oil. Cover with cling film and leave to rise in a warm place for about 1 hr or until doubled in size.
- Heat oven to 200C/180C fan/gas 6 and grease a deep 21 x 21cm square tin. Dust the work top with a little more flour then start to knead the risen dough on the prepared surface just to knock the air out. Shape into a 20 x 30cm rectangle. To fill the buns gently spread the softened butter over the dough and then scatter the currants and chopped sultanas over the top. Mix the mixed spice and caster sugar together in bowl then sprinkle that over the dough in an even layer.
- Roll the dough up in a tight spiral from the longest edge like a Swiss roll then slice into 9 equal sized swirled buns. Arrange them in the tin, cut side up then cover with a clean, damp tea towel and leave to prove in a warm place for around 30 mins or until doubled.
- Bake the buns for 10 mins, then reduce the temperature to 180C/160C fan/gas 4 and cook for a further 10 mins. For the glaze, stir the caster sugar together with 1 tbsp water until the sugar has dissolved then brush it all over the buns as soon as they are cooked. Leave to cool in the tin for 10 mins before serving. Can be eaten hot or cold.
Nutrition Facts : Calories 363 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 25 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.62 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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