Not sure why these are called Belgian Buns. I was born and raised in Belgium. Never seen these in my life until I moved to the US...these look much more like Koffiekoeken, sweet bread/pastry items of various ingredients...very Flemish.
Used dried yeast, and had to add lots of extra flour to make it knead-able after 2 hours of proving. Baked on 180 instead of 200 (450f) and came up really nicely. Added lemon curd instead of the additional butter, as well as dried candied peel and lemon zest with the raisins for a lovely lemony version
I tried this recipe using a breadmaker and had really good results.I used the "easy bake" dried yeast and put the ingredients into the breadmaker as per manufacturers instructions .It made it very much easier and not much mess!The cooking time was only 10 mins though as someone else mentioned,but I did get lots of complements n the great result
I thought this recipe was quite good, though I had to add more flour after leaving it to rise for 2 hours- also it was a tiny bit dense but this was possibly because I used dried yeast?! Added icing sugar and cherries on top and also had some mixed peel in the mix, which added a bit of flavour. The only other changes were not adding the final margarine on top and mixing the currents into the mix instead of just putting them on top. Anyway, really enjoyed the final result :-)
I tried this recipe but it wasn't quite like the belgian buns from the bakery. It's a very soft bread due to the addition of eggs. Also the oven temp is too high and only took 9 minutes to bake the buns nearly overdone.