Sticky Belgian Buns
Treat yourself to these easy Sticky Belgian Buns! They are perfectly soft on the inside and sweet and sticky on the outside. Top these buns with a fresh homemade glaze, cherries and serve them for breakfast, dessert, as a snack and during Easter.
Servings: 5 people
Calories: 393kcal
Equipment
- 1 Baking tray/Silicon/Teflon mat
- 1 Large Bowl
Ingredients
- 100 ml Milk
- 275 g Plain flour
- 7 g Fast/quick yeast
- 60 g Unsalted butter
- 1 Egg
- 50 g Sugar
- 1 teaspoon Orange extract
- 50 g Lemon curd
- 2-3 tablespoon Raisins/Sultanas
- 1 tablespoon Lemon zest
- ½ teaspoon Ground cinnamon
For glaze
- 3 tablespoon Sweet water for greasing buns
- 5 tablespoon Icing sugar
- 1 tablespoon Lemon juice
- Glazed cherries for decoration
Instructions
- In a large bowl, combine yeast, warm milk (up to 37 degrees), three tablespoons of flour and a spoonful of sugar. Stir well and leave the bowl in a warm place and allow the yeast to react with the sugar. After 15-20 minutes, foam will appear on the surface of the milk, which means the yeast is being activated.
- Add melted butter, egg, orange extract, sugar, and sifted plain flour into the bowl with the yeast mixture. Then knead the dough. If the dough is too sticky, then add a little more flour. But make sure the dough is not too dense. Cover the bowl with a plastic wrap and leave to rise in a warm place for an hour.
- Meanwhile, add soft seedless raisins, cinnamon powder and lemon zest to a bowl of fruit curd and mix everything well.
- Preheat oven at 180C/360F for about 20 minutes. Once the dough has increased in size by 2-3 times, transfer it to a table and roll it into a flat layer. Spread the curd mixture on the layer and leave the edges free. Roll the dough firmly to prevent it from unrolling. Then cut the roll into equal sized pieces. Each piece should be about 2-3 cm thick.
- Place the dough swirl side up and lay each roll 2-3 cm apart on a silicone or Teflon mat or baking paper. If you are using baking paper then grease it with a little butter or olive oil. Then grease the buns with the water and sugar mixture. To make the mixture, mix 50 ml of water with 1 teaspoon of sugar.
- Bake buns in a hot oven for about 20 minutes. While the buns are baking, combine the icing sugar and lemon juice then glaze the hot rolls and place half of the glazed cherries on top.
Notes
- Yeast: When using instant yeast, check the expiration date and ensure it has not expired. If it has, then the dough will not rise. In addition, combine the yeast with warm water to activate the yeast. If the water is too hot, then the yeast will die and if the water is too cold, it will not be activated and the dough will not rise.
- Dough: Once you have kneaded the dough it should have a slightly, smooth and elastic texture. Check that it is not too wet and sticky or dense and dry. Also, ensure that you leave the dough to rise in a warm place.
- Glaze: Add the glaze on to the buns when they are fresh out of the oven.
- Raisins or sultanas: add less or more depending on your preference.
Nutrition
Serving: 170g | Calories: 393kcal | Carbohydrates: 64.18g | Protein: 8.98g | Fat: 11.25g | Saturated Fat: 3g | Polyunsaturated Fat: 0.768g | Monounsaturated Fat: 2.917g | Trans Fat: 0.397g | Cholesterol: 60mg | Sodium: 83mg | Potassium: 205mg | Fiber: 1.8g | Sugar: 20.94g | Vitamin A: 575IU | Vitamin C: 6.7mg | Calcium: 123mg | Iron: 2.83mg