Belgian buns

These Belgian buns are a delicious sweet bun filled with sultanas and lemon curd, all topped with fondant icing and a glace cherry.

Belgian buns are a delicious sweet bun. Similar to Chelsea buns but with the added bonus of lemon curd and a fondant icing topping – what’s not to love?!

Nothing beats a tasty homemade bun in my opinion, especially when they’re still a little warm from the oven.

And with this simple recipe, there’s no need to go to Greggs to get your next treat!

How can kids help make Belgian buns?

This Belgian bun recipe is surprisingly easy to do making it a great bake for kids to try.

As well as measuring all the ingredients out and mixing them together, kids will enjoy getting to knead the dough before leaving it to prove.

To make life a bit more easy, if you have a bread maching or free-standing mixer you can let it do the hard work for you and just knead the last bit by hand.

For kids who love playing with playdough, they can also have a go at rolling out the bun dough before spreading on the lemon curd and sprinkling on the sultanas.

One thing you will need for this Belgian bun recipe is a bit of patience. The dough needs a few hours to prove and the buns will need a bit of proving time as well once they’re shaped. This means you wont be able to make these in a hurry, but it also means your kids can dip in and out and help with the different steps as you go along.

Useful equipment

You might need the following baking tools/gadgets to make these Belgian buns

Digital scales
Freestanding mixer
Mixing bowl
Measuring cups
Measuring spoons
Measuring jug
Rolling pin
Baking tin
Wire rack

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Ingredients

500g (4 cups) strong bread flour
1 x 7g packet of dried fast action yeast
3 tbsp caster sugar
300ml (1 ¼ cups) milk
40g (¼ cup) butter
1 egg

For the filling
4 tbsp lemon curd
150g sultanas

To decorate
250g (2 cups) icing sugar
3+ tbsp water

How to make Belgian buns

Mix all the dry ingredients together

Get your kids to 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.

Add the wet ingredients

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. Cracking it in a small bowl first makes it easier to fish out any rogue shell.

Make the bun dough

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.

My kids love getting to knead dough but don’t necessarily do it for long enough which is why we start with out mixer.

To knead the dough, let your kids pull and stretch it until it stops being too sticky and becomes smoother and stretchy.

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.

Make the Belgian buns

Tip the dough onto your work surface and get your kids to 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, get your kids to roll the dough up tightly into a nice spiral.

Cut the spiral into 12 pieces using a sharp knife. We found the easiest way of doing this was cutting it in half, then dividing each half in half again before cutting each piece into three.

Pop each Belgian bun on a baking tray, then cover and leave for 45 minutes until each bun has risen again.

Bake the Belgian buns

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.

Decorate your Belgian buns

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, get your kids to drizzle/spread the icing on top of each bun and top it with a glace cherry.

Serve and enjoy.

Belgian buns

cookingwithmykids

These Belgian buns are a delicious sweet bun filled with sultanas and lemon curd, all topped with fondant icing and a glace cherry.

5 from 8 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Proving time 2 hours hrs 30 minutes mins

Total Time 3 hours hrs 25 minutes mins

Course Afternoon tea

Cuisine Belgian

Servings 12

Calories 435 kcal

Ingredients

  

• 500 g (4 cups) strong bread flour
• 1 7g packet of dried fast action yeast
• 3 tbsp caster sugar
• 300 ml (1 ¼) cups milk
• 40 g (¼ cup) butter
• 1 egg

For the filling

• 4 tbsp lemon curd
• 150 g sultanas

To decorate

• 250 g (2 cups) icing sugar
• 3 tbsp water

Instructions

 

Mix all the dry ingredients together

• 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.

Add the wet ingredients

• 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.

Make the bun dough

• 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.

Make the Belgian buns

• 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.

Bake the Belgian buns

• 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.

Decorate your Belgian buns

• 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.

Video

Keyword baking, buns

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