Homemade Belgian Buns Recipe

1. Make the Dough

1. Place the strong white bread flour into a large mixing bowl.
2. Add the caster sugar, fast action yeast and salt, keeping the salt and yeast on opposite sides of the bowl initially.
3. Pour in the lukewarm milk and add the beaten egg and softened butter.
4. Mix everything together until you have a soft dough.
5. The dough should feel slightly tacky but shouldn’t be excessively wet.
6. If it feels very sticky, leave it to rest for a few minutes before kneading rather than immediately adding lots of extra flour.

2. Knead the Dough

1. Turn the dough onto a lightly floured work surface and knead for approximately 10 minutes, until smooth, soft and elastic.
2. Alternatively, use a stand mixer fitted with a dough hook and knead for around 6 to 8 minutes on a low speed.
3. The dough should become smoother and stretch without tearing too easily.
4. Try not to add too much extra flour, as this can make the finished buns heavy rather than beautifully soft.

3. First Prove

1. Lightly grease a large bowl and place the dough inside.
2. Cover with a clean tea towel or reusable cover and leave in a warm, draught free place for approximately 1 to 1½ hours, or until doubled in size.
3. The exact time will depend on the temperature of your kitchen.

4. Roll Out the Dough

1. Once the dough has doubled in size, gently turn it out onto a lightly floured surface.
2. Roll it into a rectangle measuring approximately 30cm by 24cm.
3. Try to keep the thickness reasonably even so that your buns bake uniformly.

5. Add the Lemon Curd and Currants

1. Spread the lemon curd evenly over the dough, leaving a small border along one of the longer edges.
2. Scatter the currants over the lemon curd, distributing them as evenly as possible.
3. If you enjoy a little cinnamon, this is where you can add a very light dusting. However, it’s entirely optional, and the traditional lemon curd and currant filling is lovely just as it is.

6. Roll and Cut the Buns

1. Starting from the longer edge opposite the clean border, roll the dough up fairly tightly into a log.
2. Pinch the seam gently to seal it.
3. Using a sharp knife, cut the log into six equal pieces, approximately 5cm wide.
4. Arrange the buns cut side up on a large baking tray lined with baking paper, leaving enough space between them to expand.
5. Gently reshape any buns that have become slightly squashed during cutting.

7. Second Prove

1. Cover the buns loosely with a clean tea towel or lightly oiled cling film.
2. Leave them in a warm place for approximately 30 to 45 minutes, until noticeably puffed up.
3. They don’t necessarily need to double completely, but they should look soft and well risen.
4. Meanwhile, preheat your oven to 190°C conventional or 170°C fan.

8. Bake the Belgian Buns

1. Place the tray in the centre of the preheated oven.
2. Bake for approximately 18 to 22 minutes, until the buns are lightly golden brown and cooked through.
3. If they begin browning too quickly, loosely cover with foil towards the end of baking.
4. Transfer the buns to a wire rack and allow them to cool completely before icing.

9. Make the Icing

1. Place the sifted icing sugar into a bowl.
2. Gradually add the water, a little at a time, stirring until you have a thick, smooth icing.
3. You want the icing to be spreadable but not so runny that it disappears down the sides of the buns.
4. Start with 2 tablespoons of water and add a little more only if necessary.
5. Spoon a generous amount of icing over each cooled bun, spreading it gently towards the edges.
6. Place a glacé cherry in the centre of each bun while the icing is still soft.
7. Leave the icing to set before serving.