Belgian Buns

-11th March 2014-

- Makes 12

Bun

450g Strong White Flour

7g Fast-action Yeast

1 tsp Salt

50g Caster Sugar

50g Butter, melted

2 Large Eggs, beaten

150ml Tepid Milk

125g Raisins

50g Chopped Candied Peel

Zest of 1 Lemon 

Icing

200g Icing Sugar

4 tsp Hot Water

Glaze

4tbsp Caster Sugar

4tbsp Milk

Topping

Glace Cherries

Inspired by http://www.rosiesgreatbakes.com/2012/11/belgian-buns.html

Who was inspired by Mary Berry's recipe for Bath Buns.

Measuring Flour,

Sugar,

Salt,

& Yeast.

Give a lil mix

Melt the butter,

Measure the Milk

Crack & beat the Eggs

Turn the heat off the butter & add the Milk

Pour Buttery Milk into welled Flour

then the Eggs

Mix with a fork to combine

Flour the surface

transfer the dough to the surface & knead

It starts off REALLY GOOEY

After a little work (& a hand from Daddy) it is smooth

& stretchy

Put in an oiled bowl, cover with a damp tea-towel & rest in a warm place for an hour.

Until it has doubled in size

More kneading

Get the raisins

& candied peel & lemon zest ready

Roll

until a big rectangly shape

Put on all the yummy fruity bits

Roll the dough into a sausage, folding the longest side

Get a Daddy (or a Mummy) to help cut them and lay them on a tray lined with baking parchment & rest in a warm place for 30 more minutes

Play with the leftovers whilst waiting

After resting they should look something like this

Glaze

Ice

Cherry

♥ Wow ♥