Belgian Buns

Posted in - Bake & Puddings & Recipes on April 27th 2013 0 Comments

My late father adored these.  I even have a photograph on my dressing table of him eating one.  The thought of adding it to my blog feels a little too much, so please just picture a happy face indulging in something which always made him smile!

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I bought one for my children to share after school the other day. I think it was perhaps a day or two past it, so this prompted me to make my own.  They are similar to the Swedish Bulla with less butter, though they do have very sweet icing so not so sure they warrant a calorific comparison.

Buns
225g/7.9oz plain flour
2 tsp dried yeast
1/2 tsp salt
25g/0.9oz  caster sugar
1 egg
25g/0.9oz unsalted butter
200mls warm whole milk
1 tsp cinnamon (optional)

Icing
200g/7oz icing sugar
About 1tbsp of water.  Lemon juice optional

1.  Warm the milk and add the butter to it so that is melts.
2.  Allow it to cool until luke warm.
3.  Add the egg to the centre of the dry ingredients and then gradually add the milk and butter mixture, though don’t just plonk it all in because you may not need all of it.  You are aiming for a dough of dropping consistency.  It is much easier to do this in a Kitchenaid by kneading it with the dough hook for 5 minutes.  If you do not have one, then knead it as best you can.  It is a wet dough compared with bread.
4.  Cover the bowl with a tea towel and leave it for 1-2 hours.  1 hour is all that is really necessary but you can leave it for up to 2.
5.  Sprinkle flour on a clean worksurface and pour the dough on to it.  You may find using a spatula makes this easier.
6.  Sprinkle some flour on top and roll it out to approximately 38cm x 20cm rectangle.
7.  Put the raisins or sultanas on top.  You can also add a teaspoon of cinnamon sprinkled over the dough, if you like.

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8.  Now roll the dough up like a Swiss Roll, rolling the long side towards you.  Sweep off the flour with a pastry brush as you do so.  All the flour is doing is helping you to manage the dough so you don’t want to mix it in.
9.  Now cut the roll into about 12 pieces and place them on a baking sheet and leave to rise for an hour.

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10.  Bake for 10 minutes at 190 degrees C.
11. Mix the sifted icing sugar with just a little water until thoroughly mixed.  You could add a few drops of lemon juice if you like, though this is not traditionally in a Belgian Bun, but then neither is cinnamon.  I tend not to add lemon or cinnamon.  It is very easy to put too much water in so add just a very tiny bit and mix it.  You will be surprised at how little liquid you need. I put the icing sugar in a measuring jug which keeps it contained, and whisk the water in.
12. When the buns are just warm or room temperature, add the topping.  If you add too much it may be ridiculously sweet so just drizzle some on top.

You could put a variety of fillings in such as apple puree and cinnamon, marzipan and jam etc….

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The over-iced buns underneath were the first batch, hence advising on lessening the icing load.

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