England
Belgian buns
Soft swirls of lemon curd and raisins, iced and crowned with a cherry. Not from Belgium, not complaining.
160 minTime
8 gProtein each
mildSpice
A bun with a borrowed name2 chapters · 1 min readMake it your way
Grandma's wayThe original. Handle with reverence.
The original485kcalsame
8 gproteinsame
2 gfibresame
160minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
7 steps- 1For the curd, stir the lemon zest and juice, 70 g sugar, 1 egg and 50 g butter over low heat until thick. Cool completely.
- 2Mix the maida, yeast, 50 g sugar and salt. Add the warm milk, 1 egg and 50 g soft butter and knead 10 minutes.
- 3Cover and leave until doubled.
- 4Roll the dough to a 30 x 40 cm rectangle. Spread a thin layer of curd, scatter the raisins and roll up tightly from the long side.
- 5Cut into 8 slices and set them cut side up in a lined tin with small gaps. Prove until puffy.
- 6Bake at 190 C for 18 to 20 minutes and cool.
- 7Mix the remaining powdered sugar with water to a thick icing, spread over each bun and top with a cherry.
Serve it like this
Pull the buns apart and serve on a board, cherry side up, with a pot of tea.
