7/29/2019 Bread - Belgian Buns

1/1

Belgian buns

Strong flour 200g 400g

Yeast 5g 10g

Milk 60mls 120mls

Eggs 1 2

Butter or Margarine 50g 100g

Melted butter 25 g 50g

Caster sugar 25g 50g

Mixed fruit and peel 75g 150g

Mixed spice tsp tsp

Icing sugar 200g 400g

Lemon juice 1 tbsp 2tbs

Glace Cherries To decorate

Method

1. Sieve the flour into a bowl and warm.

2. Cream the yeast in a basin with a little of the liquid.

3. Make a well in the centre of the flour.

4. Add the yeast mix and sprinkle with a little flour. Cover with a warm cloth and leave in a

warm place while the yeast ferments.

5. Once risen, add the beaten egg, butter, sugar and the remainder of the liquid. Knead well to

form a soft slack dough, keep kneading until the dough becomes smooth and free fromstickiness.

6. Cover and allow to prove in a warm place.

7. Knock the dough back and roll into a large square.

8. Brush with melted butter and sprinkle with the caster sugar and mixed spice.

9. Evenly distribute the fruit and peel over the dough.

10. Roll up like a Swiss roll and brush with melted butter.

11. Cut into slices 3 cm wide and turn each slice on its side. Leave a good space between each

and tuck the tale under the main body of the dough so it does not stick out when cooked.

12. allow to prove.

13. Place into a hot oven, 210C and bake

14. Once the buns have cooked remove from the oven allow to cool on a wire rack.

15. Mix the lemon juice with the icing sugar and adjust with hot water to create a thick icing.

16. Spoon the icing over the top of the bun and place half a cherry on the top.