Belgian Buns

Single Belgian Bun with a cherry

I battled the heat in the kitchen this week and made these squishy, fruity, glazed Belgian Buns. Despite being a supermarket and bakery staple I struggled to find a recipe for these, so I played with my Chelsea Bun recipe and I think got Belgian Buns down to a tea or is it T? Anyway spelling is not my strong point.

I know its hot, but it’s actually a good time to try enriched doughs as they rise so quickly. These treats were originally requested by my boyfriend but it’s hard to make doughs in small batches, this recipe makes just six. I’ve already made them twice this month, it’s the right amount for me to give one to David and then give the others away to colleagues and friends. Feel free to double though, if you have more friends. (Woe is me).


To bake small batches of things like this (we have no self control) I have been looking at special tins and measures. Tala sent me a great tin which was the perfect size for these buns, it’s beautifully heavy and so easy to clean. You can see in the picture below they almost filled the space after their second rise.



Total Time: 1 hour, 45 minutes

Number of servings: 6

See Detailed Nutrition Info on


  • Lard to grease the tray
  • 200g Plain Flour (plus extra for kneading)
  • 1 tsp sugar
  • 1/2 packet dried yeast
  • 100ml milk (lukewarm)
  • 25g butter
  • 1 tsp salt
  • 1 medium egg
  • 50g soft brown sugar
  • 75g raisins
  • 25g chopped apricots
  • Icing

  • 3 tbsp icing sugar
  • enough drops of water to make it sticky but pourable


  1. Sift 45g of the flour into a bowl and add the sugar. In a jug mix together the milk and yeast. Pour the milky mixture into the flour and leave to bubble away in a warm place for 20 minutes. Grease your baking tray.
  2. Meanwhile, sift the remaining flour and salt into a bowl, rub in 12g butter then beat in the egg. When the flour and yeast is ready add it to the egg mixture and mix until it forms a dough.
  3. Flour a surface and kneed for about 6 minutes until it is no longer sticky, don’t forget to flour your hands. Return to the bowl, cover with cling film and leave in a warm place until doubled in size. Whilst doubling, weigh out the rest of the ingredients.
  4. When the dough is ready, roll it out onto a floured surface to 25cm square, melt the remaining butter and brush over, sprinkle with the fruit and sugar. Roll it all up and cut into 6 portions. Place end up on your baking tray, cover with cling film again and leave to rise in a warm place for 30 mins. Preheat your oven to 220?c.
  5. Once they've got nice and fat and squished together, bake for 15-20 minutes until golden brown.
  6. Allow them to cool in their naked state then smooth over some icing and top with a cherry. Most shops only give you half a cherry so I decided to be generous and go for a whole cherry as that's the best bit. Be honest, who else eats their way round to the cherry? Just me.... Oh kayyy thenn.


They taste best if the icing goes all over your face!

What is your favourite bakery staple?

Tala sent me the beautiful spoons and tin for free but I was not paid to review them. 

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