Ingredients for Belgian Buns
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How to Make Belgian Buns
- Gently heat 170ml (6fl oz) milk with 85g (3oz) butter or margarine until the fat is just melted. Let cool slightly.
- In a separate bowl, cream together 85g (3oz) sugar with 7g (1 packet) active dry yeast.
- Add the cooled milk mixture to the yeast mixture and stir to combine.
- Sift 500g (4 cups) strong bread flour into a large bowl.
- Make a well in the center of the flour.
- Beat in 2 large eggs and the yeast mixture.
- Gradually mix until a soft, pliable dough forms. Add more flour if needed, just until it comes together and is not sticky.
- Cover the bowl with a damp cloth and let rise in a warm place for 1 1/2 to 2 hours, or until doubled in size.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
- Roll the dough into a 40cm x 30cm (16 x 12 inch) oblong.
- Melt the remaining 85g (3oz) butter or margarine and brush it evenly over the dough. Sprinkle with 100g (¾ cup) dried fruit (such as raisins or currants) and 50g (⅓ cup) granulated sugar.
- Tightly roll the dough into a log, starting from the longest side.
- Cut the log into 16 equal slices (approximately 2.5cm thick).
- Place the buns onto a baking sheet lined with parchment paper. Let rise for another 20-30 minutes.
- Bake in a preheated oven at 232°C (450°F) for 20 minutes, or until golden brown. Keep a close eye to prevent burning.
- Let the buns cool completely on a wire rack before icing. Once cool, frost with white icing (recipe not included, but easily found online) and top each bun with a maraschino cherry.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
43g
Fat
8g
Carbs
11g
