Belgian Buns

• strong wheat flour↗450g g

  plus extra for dusting

• instant yeast↗7g g
• caster sugar↗75g g
• warm milk165ml ml
• egg↗1 large

  beaten, plus 1 for egg glaze

• unsalted butter↗50g g

  melted, plus extra for the tray

• lemon curd5 tbsp tbsp
• raisins↗150g g
• icing sugar↗250g g
• glazed cherries12

Step-by-step instructions

1. 1

   Mix the flour, yeast, caster sugar and 1 tsp sea salt in a large bowl. Make a well in the centre and pour in the warm milk, beaten egg and melted butter. Mix well – a soft dough will form. If it seems dry, add a little warm water; if too sticky and wet, add 1 tbsp flour.

2. 2

   Dust the work surface with flour and place the dough on it. Knead until smooth and elastic. Form a ball and put it into a large bowl lightly dusted with flour. Cover and let rise in a warm place for 1 hour or until doubled in size. Alternatively, let it rise in the refrigerator overnight, removing it 45 minutes before continuing.

3. 3

   Line a large tray with non‑stick parchment paper. Lightly dust the work surface with flour and roll the dough to 30 × 45 cm. Evenly spread the lemon curd over the dough and sprinkle with raisins. Roll the dough up the long side like a Swiss roll, forming a log. Cut it into 12 equal buns with a sharp knife, brushing the free end with egg wash and pressing to seal. Place the buns, leaving space, on the prepared tray, cover and let rise for 45 minutes until doubled.

4. 4

   Preheat the oven to 200 °C/180 °C (fan/gas 6). Brush the buns with a little egg wash. Bake for 10 minutes, then lower the temperature to 180 °C/160 °C (fan/gas 4) and bake another 10 minutes. Let cool.

5. 5

   Meanwhile, sift the icing sugar and mix it with 3 tbsp water until a thick white glaze forms. Spread the glaze on the tops of the buns using the back of a spoon, then place a cherry in the centre of each.