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Belgium Buns

  • BAKE: 15m
  • SERVES: 12

Ingredients

Premium White Bread Mix 500g
  • Premium White Bread Mix 500g
  • Wrights Premium White Bread Mix 500g
  • Block Margarine 50g
  • Sugar 50g
  • Egg 1 medium
  • Warm Water 240 ml
  • Lemon Curd 50g
  • Sultanas 100g
  • Caster sugar 1 tablespoon
  • Boiling Water 1 tablespoon
  • Icing Sugar 100g
  • Warm Water 3 teaspoons

ADD TO BASKET

METHOD

MAKING BY HAND

Using the ingredients indicated, make up a well developed dough.
Rest for 5 minutes.
Roll out to a 37.5 x 30cm (15 x 12 inch) sheet.
Spread lemon curd over the dough leaving a 2.5cm (1 inch) strip clear at the base.
Sprinkle with the sultanas.
Roll up like a Swiss roll and seal by brushing water on the 2.5cm (1 inch) strip prior to completing the roll.
Cut the roll into 12 equal pieces and place well apart on a greased baking tray.
With your hand, flatten the dough pieces slightly.
Cover with a damp tea towel; lightly oiled plastic or polythene and prove in a warm place for 30-40 minutes or until doubled in size.
Remove the cover before baking. Bake in a preheated oven at 220°C, (420°F, gas mark 7) for 12 – 15 minutes or until golden brown.
On removing from the oven brush immediately with a sugar syrup made from the sugar and boiling water.
Place on a cooling wire and cool completely.
Make up a water icing from the icing sugar and water and ice the top of each bun.
Half a glacé cherry may be placed in the centre of the icing if desired.

“I must tell you a SECRET, last year I got first prize for my Cottage loaf and this year I got second prize for 6 bread rolls - in each case I added goats milk and an egg to Wright’s Premium White bread mix. I didn't tell anyone I had used a mix. These successes were at our local agricultural show. I ALWAYS use your mixes and I can't praise them enough!"

Anon.

Deb's Tips

Icing can be drizzled over the buns or the buns can be dunked into a bowl of icing, what ever is easier for you. Why not use coloured icing from time to time?

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