Belgian Buns
5
People talking
This is a recipe someone on the British site was looking for. I found it on Delia Smith's messageboard. I haven't tried it. And I've no idea how long it takes to make.
- Ready In:
- 20mins
- Serves:
- Units:
5
People talking
ingredients
- 4 ounces margarine or 4 ounces butter
- 2 eggs
- 1⁄2 pint milk
- 1 lb flour
- 4 ounces sugar
- 1 ounce yeast
- 3 3 ounces raisins or 3 ounces sultanas
directions
- Heat milk with 3oz of fat till it is just melted.
- Cream the yeast with 3oz sugar.
- Add to milk.
- Sieve flour into a large bowl.
- Make a well in centre.
- Beat in the eggs and yeast.
- mix to a soft dough.
- Cover with a damp cloth and put in a warm place for 1 1/2 to 2 hours till doubled in size.
- Turn on to a floured surface and knead well.
- Roll into oblong about 16 x 12 inches.
- Melt reminaing fat and brush over dough, sprinkle with dried fruit and remaining sugar.
- Roll dough up tightly and cut into about 16 slices.
- Put onto a baking sheet for another 20- 30 minutes.
- Bake at 450F for about 20 minutes.
- Keep an eye on them.
- When cold, ice with white water icing and pop cherry in midde.
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RECIPE MADE WITH LOVE BY
@Sherrie-pie
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@Sherrie-pie
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"This is a recipe someone on the British site was looking for. I found it on Delia Smith's messageboard. I haven't tried it. And I've no idea how long it takes to make."
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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.Reply
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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 versionReply
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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 versionReply
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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 resultReply
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