Monday, October 14

Belgium Buns

Belgium Buns... They are a tricky buggar.



Not because they are hard to make (quite the opposite in fact), but because there are so many alternations out there that it doesn't half get confusing!

My quest for the Belgium Bun started with my Dad's love of sticky iced buns, (you know the delightful sort smothered in icing and topped with a cherry found on the ranging shelves of Waitrose).
I found a few recipes online, tweaked them here and there through a couple of batches (much to the boys in my house delight), and finally came up with the final combination.



When I went home this weekend for my big brother's 21st (blog post on that in the works), I couldn't resist whipping up a batch for my father to see if they passed his seal of approval.


The quiet and endless munching was the only answer I needed for that one!
Sticky, lemon infused buns, wrapped in cute little swirls, smothered in sweet icing and finally...topped with the classic glacé cherry.

Everyone is winning all around!


They are a little bit like my Cinnamon Swirl Buns and also like Chelsea buns.. Some crazy cross/long distance cousin in between them both!



To make your own Belgium Buns, you will need:

- 450g strong white bread flour
- 1x 7g sachet of fast acting yeast
- 1 level tsp salt
- 50g caster sugar
- 50g melted butter
- 150ml tepid water
- 175g sultanas
- Zest of 1 lemon
- A sprinkling of demerara sugar
- About 10g of soft butter to spread inside the buns
- 100g icing sugar
- 2tsp hot water
- Glacé cherries to decorate


Weigh out the flour and slide into a large mixing bowl.



Add the yeast to one side with the sugar, and the salt on the other.


Mix the melted butter and the milk together in a jug, make a well in the dry ingredients and pour in.


Mix until it forms a smooth, soft dough (that will be rather sticky). I used a dough hook (the joys of being at home with a Kitchen Aid!), but kneading my hand is fine too.


If so, turn the dough onto a lightly floured work surface and knead for five minutes or so until smooth and elastic.


Place in a lightly oiled bowl, cover with clingfilm and leave in a warm place to double in size for an hour or so.



Grate the zest of your lemon and set to one side for a moment.
Meanwhile...Slightly flour your work surface and tip out the proven dough.
Give it a good knock to flatten it out and then roll out into a large rectangular.



Cover the dough with the soft/melted butter and then sprinkle the sultanas, sugar and lemon zest all over.


Roll the dough up lengthways into a rather large, thick sausage. (No pun intended).


And slide this beasty boy up into about 12 even slices.


Grease a large baking tray to create Chelsea style buns, or two large baking sheets if you would like them to be individual.
Place each segment onto the baking tray/sheet cut side down.


Cover these loosely with a tea towel or cling film and leave for another 30 minutes for them to puff up.
After about 15 minutes into this, pre-heat the oven to 190C/ 170 fan and then eventually slide them into the oven for 15/20 minutes.


Once cool, drizzle over the icing sugar (mixed with the hot water) in delicate sweeps using a tea spoon.



Place on a few whole glacé cherries (or a quarter of one here or there.)



And there you have it!
Simple, squidgy buns that are a father's delight.


I prefer mine warm (just because everything melts in that OHHHH so right way), but have a play around and add some new flavours too if you fancy.



Its the simple things sometimes that win after all isn't it??

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11 comments

  1. YES PLEASE!!! Can you post some my direction asap?
    I'm confident in your magic baking powers that'll heal my leg up super soon
    x x x
    The Lobster & Me

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    Replies
    1. Already sent! Call me Harry Potter! :) xx

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  2. What beautiful buns! Those first two pictures are BEAUTIFUL!!!
    My housemate has found a really good butter replacement so I can finally get cracking with some of your recipes!!
    lottie xxx
    beautyandacookbook.blogspot.com

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    Replies
    1. A butter replacement?!?! Please share this amazing nugget of knowledge :)
      x x

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    2. Oh wow that is handy!! Let me know how some of the recipes go as I've never even heard of this magical '(non) butter'! xx

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  3. Those look so festive and delicious!!
    My mother would definitely chew slowly and silently as well.. seal of parental approval!

    Teffy { Teffys Perks Blog } X

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    Replies
    1. The parents are the perfect critics to be honest, they won't feel bad in giving you the absolute truth! xx

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  4. These look great and would be perfect for my Virtual Bake Sale for Macmillan Cancer Support, check out the link to take part – http://www.foodnerd4life.com/virtual-bake-sale-macmillan-cancer-support/

    Cheers

    FoodNerd x

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  5. They looks so beautiful! I can't wait to get into my new apartment and try some of your recipes!

    Katie <3

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    Replies
    1. Ahhhh new apartment... Look at you the classy lady in the big smoke, can't wait for pictures! :) xx

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