Belgian Buns

This recipe produces a small batch of 6 Belgian Buns. They are iced, topped with a glacé cherry and contain sultanas with a lemony background flavour.


Makes 6 buns Continued...
225 gm strong white flour 80 ml milk
½ of 7 gm packet fast-action yeast - 1¼ tspn (see note 1) 2 - 4 tspn lemon curd (to taste)
½ tspn salt 40 gm sultanas (or more to taste)
25 gm caster sugar 80 gm icing sugar - or as required
30 gm butter hot water as required
1 medium egg 6 glacé cherries



  1. Bake in the oven for 15 min.
  2. When done, flatten the buns if needed by pushing down the central part that may have 'lifted'.
  3. Spread some lemon curd on top of the hot buns and allow to cool - more can be added just before icing.
  4. Mix the icing sugar with warm water a little at a time to make a thick paste that can be spread over the buns.
  5. After spreading the buns with the icing top with a glacé cherry.


(1) 7 gm packets of fast-action yeast can be purchased, in pairs, at most supermarkets. A 7 gm packet contains about 2½ tspn.

I'd like to know if you enjoyed this so please email – also feel free to ask for help.

The finished buns

Quick acting yeast
Enlarge image

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