Authentic Belgian Buns Recipe - Sweet Pastry Delight

Cooking Expert

Backyard Chef

BELGIAN Buns POPULAR UK Treat

Belgian Buns are a delightful, spiral-shaped pastry popular in the UK, though their origins aren't directly tied to Belgium. Made from a rich, sweet dough, these buns are filled with a buttery cinnamon-sugar mixture, currants or raisins, and a layer of tangy lemon curd. They are baked until golden and topped with a sweet icing and a glacé cherry. Despite the name, these buns are not traditional in Belgium but have become a beloved treat in the UK, enjoyed with tea or coffee.

35 MinsTime

MediumSkill

5 PEOPLEServes

Operating Steps

STEP 1
In a large bowl, combine the flour, salt, sugar, and yeast. Add the softened butter and rub it into the flour mixture. Pour in the warmed milk and add the egg. Mix until a dough forms, then knead on a floured surface for 8-10 minutes until smooth. Place the dough in an oiled bowl, cover, and let it rise for 1 hour or until doubled in size.
STEP 2
In a small bowl, mix the softened butter with the light brown sugar and ground cinnamon (or mixed spice) until well combined. Set the mixture aside. Have the currants or raisins and lemon curd ready for assembling the buns.
STEP 3
Once the dough has risen, punch it down to remove air bubbles. Roll it out on a floured surface into a large rectangle, about 1cm thick. Spread the butter and sugar mixture evenly over the dough, leaving a small border. Sprinkle the currants or raisins on top, followed by spreading the lemon curd over the entire surface.
STEP 4
Starting from the long edge, tightly roll the dough into a log. Slice the log into 12 equal pieces. Place each piece cut side up on a baking tray lined with parchment paper, leaving space between each bun. Cover with a clean cloth and let rise for 30 minutes until puffed up.
STEP 5
Preheat your oven to 180°C (350°F). Brush the tops of the buns with milk to help them brown. Bake for 20-25 minutes, or until the buns are golden and cooked through. If using an air fryer, set it to 160°C (320°F) and bake for 20-25 minutes, checking for doneness.
STEP 6
While the buns are cooling, prepare the icing by mixing the icing sugar with 2-3 tablespoons of water until smooth and thick. Once the buns are slightly cooled, drizzle the icing over each bun. Top each one with a glacé cherry. Let the icing set before serving. Enjoy!

Required materials

Current step details

500g (3 1/2 cups)All purpose / plain flour
1 teaspoonsalt
50g (1/4 cup)caster sugar
10g (1 1/2 teaspoons)instant yeast
50g (1/4 cup)unsalted butter, softened
300ml (1 1/4 cups)whole milk, warmed
1 largeegg

100g (1/2 cup)unsalted butter, softened
50g (1/2 cup)light brown sugar
1 - 2 teaspoonsground cinnamon - I used mixed spice (below)
1 tbspcinnamon
1 tspNutmeg
1 tspallspice
1 tsp gingerginger
1/2 tspcloves
1/2 tspcoriander

150g (1 cup)currants or raisins
200gLemon curd
1 tablespoonmilk (for brushing)
100gcurrants or raisins
50gsoftened butter
50glight brown sugar
1 tspground cinnamon
200glemon curd

200gicing sugar
2-3tbsp water
for toppingGlazed cherries

Cooking utensils used

HYSapientia 24L 10-in-1 Digital Air Fryer Oven

$199

Related content

HYSapientia 24L 10-in-1 Digital Air Fryer Oven

$199

BELGIAN Buns POPULAR UK Treat

35 MinsTime

MediumSkill

5 PEOPLEServes

Operating Steps

01. In a large bowl, combine the flour, salt, sugar, and yeast. Add the softened butter and rub it into the flour mixture. Pour in the warmed milk and add the egg. Mix until a dough forms, then knead on a floured surface for 8-10 minutes until smooth. Place the dough in an oiled bowl, cover, and let it rise for 1 hour or until doubled in size.

02. In a small bowl, mix the softened butter with the light brown sugar and ground cinnamon (or mixed spice) until well combined. Set the mixture aside. Have the currants or raisins and lemon curd ready for assembling the buns.

03. Once the dough has risen, punch it down to remove air bubbles. Roll it out on a floured surface into a large rectangle, about 1cm thick. Spread the butter and sugar mixture evenly over the dough, leaving a small border. Sprinkle the currants or raisins on top, followed by spreading the lemon curd over the entire surface.

04. Starting from the long edge, tightly roll the dough into a log. Slice the log into 12 equal pieces. Place each piece cut side up on a baking tray lined with parchment paper, leaving space between each bun. Cover with a clean cloth and let rise for 30 minutes until puffed up.

05. Preheat your oven to 180°C (350°F). Brush the tops of the buns with milk to help them brown. Bake for 20-25 minutes, or until the buns are golden and cooked through. If using an air fryer, set it to 160°C (320°F) and bake for 20-25 minutes, checking for doneness.

06. While the buns are cooling, prepare the icing by mixing the icing sugar with 2-3 tablespoons of water until smooth and thick. Once the buns are slightly cooled, drizzle the icing over each bun. Top each one with a glacé cherry. Let the icing set before serving. Enjoy!

Required materials

500g (3 1/2 cups) All purpose / plain flour

1 teaspoon salt

50g (1/4 cup) caster sugar

10g (1 1/2 teaspoons) instant yeast

50g (1/4 cup) unsalted butter, softened

300ml (1 1/4 cups) whole milk, warmed

1 large egg

100g (1/2 cup) unsalted butter, softened

50g (1/2 cup) light brown sugar

1 - 2 teaspoons ground cinnamon - I used mixed spice (below)

1 tbsp cinnamon

1 tsp Nutmeg

1 tsp allspice

1 tsp ginger ginger

1/2 tsp cloves

1/2 tsp coriander

150g (1 cup) currants or raisins

200g Lemon curd

1 tablespoon milk (for brushing)

100g currants or raisins

50g softened butter

50g light brown sugar

1 tsp ground cinnamon

200g lemon curd

200g icing sugar

2-3 tbsp water

for topping Glazed cherries