Eckington Manor's Belgian Buns

Lockdown Recipes Belgian Buns Eckington Manor Cookery School


For the dough

  • 450g strong white flour
  • 4tbsp caster sugar
  • 1tsp salt
  • 200ml warm milk
  • 1tsp dried active yeast
  • 115g soft butter
  • 1 beaten egg

For the filling

  • 4tbsp lemon curd
  • 2 handfuls of raisins/sultanas

For the topping

  • 200g icing sugar
  • Water
  • Glacé cherries


Start by placing the flour, sugar and salt in the bowl of a free-standing mixer and mix on a low speed with a dough hook attachment, add the yeast to the warm milk and whisk together until foamy. Then add the beater egg and milk to the flour mix and increase the speed to number 2 mixing until a soft dough has formed, continue kneading on the machine for 3 minutes.

Add the butter 1 tsp at a time to the dough and mix thoroughly until combined in between each addition, one smooth and elastic place the dough in a lightly oiled bowl cover with a damp cloth and leave to prove in a warm place for 90 minutes or until doubles in size.

Once proved knockback on a lightly floured work surface and roll out to a 45cmX25cm rectangle, spread the lemon curd over the dough and sprinkle with raisins/sultans. Roll the mix up from the long edge into a Swiss roll shape and cut into 12 equal pieces. Place on a greased and lined baking sheet (spiral side up) cover with oiled clingfilm and allow to rise again for 45 minutes.

Bake in a 180-degree oven for 20 minutes until risen and golden then allow to cool while you make the icing. Sieve the icing sugar into a bowl and add enough water to make a thick paste, whisk until smooth. Once the buns have cooled dip each one into the icing and top with a glace cherry. Enjoy!!!

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