Belgian Bun Blog

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Method continued

After proving knock back & shape into 10-12 or less if you want them bigger. Prove again on trays under cling film. 

When doubled in size remove cling film and bake at 180c or 250f for 10 minutes or until they sound hollow when tapped on the bottom & golden brown in appearance. Remove from the oven and allow to cool.

Split horizontally but not all the way through.

Make the icing using the warm water & icing sugar, whip the double cream.

Ice the buns with the icing pipe the cream in the centre and place a cherry on top.

Enjoy!!!

[belgianbuns-blog]

[belgianbuns-blog]

Method

Warm milk (30 secs in microwave) sprinkle the yeast on top & let it sit until foamy (about 5 minutes).

In a large bowl stir together butter sugar salt & egg. Fit a dough hook to your mixer or food processor and with the mixer on low pour in the milk/yeast mixture, the flour & the butter, sugar, salt, egg mixture.

Increase speed to medium, let the dough knead for 5 minutes until soft & sticky. If too wet after kneading add flour 1 tbsp at a time. 

Mix in sultanas (if you want them) Form dough into a ball, place it in a clean bowl with plastic wrap over the top & allow to double in size. (About 1 1/2 hours depending on warmth)

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YUMMY!!

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Ingredients

150ml/5floz/2/3 cup of milk (I used semi skimmed)

1 pack of dried yeast or 2 1/4 tsp

100g/6 tbsp unsalted butter at room temperature

1/4 cup of sugar (I used caster)

3/4 tsp salt

1 large egg (beaten)

3 cups & 2tbsp/400g plain flour

75g Sultanas

600ml double cream

250g icing sugar

2 tbsp warm water

Glace cherries

Makes 10-12 depending on how big you want them!

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First & Last

This will undoubtedly be my one & only blog and is here for the sole purpose of sharing my recipe for Belgian Buns WITH CREAM!!! It appears after searching the wilds of the internet that this doesn’t already exist so after much experimenting & with the help of an ex-chef friend I have provided a recipe for you all to enjoy!