Easy Belgian Bun Food

BELGIAN BUNS

Steps:

• Measure out the flour and caster sugar and add them to a large mixing bowl, bread machine or free-standing mixer.
• Pour the 7g packet of yeast in.
• Measure out the milk and butter and heat them up, either in a small pan or in the microwave. Heat them just until the butter has melted and the milk is warm but not hot.
• Add it to your mixing bowl.
• Crack the egg into a small bowl then add it to your mixing bowl.
• Mix everything together with wooden spoons or the dough hook of your mixer or bread machine.
• Once it's all come together, knead the dough for 5-10 minutes. To make life easier, use your mixer, if you have one, to knead the dough at first, then tip it on to a floured work surface before finishing it by hand.
• Then pop it in an oiled bowl and cover it with cling film. Put it in a warm place for 1-2 hours until it has doubled in size.
• Tip the dough onto your work surface and roll it out to a 20cm x 30cm (8 inches x 12 inches) rectangle.
• Using the bake of a spoon, spread the lemon curd over the dough. Then sprinkle the sultanas evenly on top.
• Starting with the long edge, roll the dough up tightly into a nice spiral.
• Cut the spiral into 12 pieces using a sharp knife.
• Pop each Belgian bun on a baking tray, then cover and leave for 45 minutes until each bun has risen again.
• Preheat your oven to 190C / 170C Fan / 365F
• Bake your buns for 20-25 minutes until they are cooked, and a nice golden brown colour.
• Leave the buns to cool for a few minutes then remove them and leave them to cool completely on a wire rack.
• Mix the icing sugar with a few table spoons of warm water. Mix it together until it is thick but runny enough to spread on your buns.
• Using a tea spoon, drizzle/spread the icing on top of each bun and top it with a glace cherry.

BELGIAN BUNS

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.

BELGIAN BUNS

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.

EASY BELGIAN BUN RECIPE

Steps:

• In a large bowl, combine yeast, warm milk (up to 37 degrees), three tablespoons of flour and a spoonful of sugar. Stir well and leave the bowl in a warm place and allow the yeast to react with the sugar. After 15-20 minutes, foam will appear on the surface of the milk, which means the yeast is being activated.
• Add melted butter, egg, orange extract, sugar, and sifted plain flour into the bowl with the yeast mixture. Then knead the dough. If the dough is too sticky, then add a little more flour. But make sure the dough is not too dense. Cover the bowl with a plastic wrap and leave to rise in a warm place for an hour.
• Meanwhile, add soft seedless raisins, cinnamon powder and lemon zest to a bowl of fruit curd and mix everything well.
• Preheat oven at 180C/360F for about 20 minutes. Once the dough has increased in size by 2-3 times, transfer it to a table and roll it into a flat layer. Spread the curd mixture on the layer and leave the edges free. Roll the dough firmly to prevent it from unrolling. Then cut the roll into equal sized pieces. Each piece should be about 2-3 cm thick.
• Place the dough swirl side up and lay each roll 2-3 cm apart on a silicone or Teflon mat or baking paper. If you are using baking paper then grease it with a little butter or olive oil. Then grease the buns with the water and sugar mixture. To make the mixture, mix 50 ml of water with 1 tsp of sugar.
• Bake buns in a hot oven for about 20 minutes. While the buns are baking, combine the icing sugar and lemon juice then glaze the hot rolls and place half of the glazed cherries on top.