Accessibility links

 Please allow 5 – 7 days for your delivery

Thanks – Claire & Deb


Back to recipes

Belgium Buns

  • BAKE: 15m
  • SERVES: 12


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




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!"


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?

We use cookies to give you the best online experience. By agreeing you accept the use of cookies in accordance with our cookie policy.