Name: Sourdough Belgian Buns with Lemon Curd, Raisins, and Glacé Cherries Recipe
Prep time: 30 min
Cook time: 18 min
Total time: 24 h 20 min
Cuisine: British
Ingredients: 370 g strong white flour (at least 12% protein content); 75 g granulated sugar; 1 tsp salt; 110 g milk; 50 g unsalted butter; 1 large egg, lightly beaten; 160 g active sourdough starter (100% hydration); 140 g (5 tbsp) lemon curd; 150 g raisins or sultanas; 1 egg, beaten (for egg wash); 250 g powdered sugar; 3 tbsp water or lemon juice (for icing); 12 glace cherries (candied cherries)

Jump to Recipe· 3.8 from 71 reviews

If you’re looking for a delightful treat that brings together the tangy charm of wild fermentation with the sunny sweetness of lemon curd, then these Sourdough Belgian Buns with Lemon Curd, Raisins, and Glacé Cherries Recipe are about to become your new obsession. Picture soft, pillowy buns woven with juicy raisins, tangy lemon curd, and crowned with a glossy glaze and a vibrant cherry on top. This recipe combines the rustic depth of sourdough with the bright, classic flavors of British iced buns, making each bite an irresistible celebration of texture and taste.

Ingredients You’ll Need

The image shows a close-up of light beige dough with a soft, sticky texture spinning inside a metal mixer bowl as it is being mixed by a flat dough hook attached to a stand mixer. The dough appears slightly glossy and smooth, gathering around the hook in thick layers. The mixer's metal bowl has a shiny, reflective interior, and the upper part of the mixer is partially visible with a grey finish. The background is changed to a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

This recipe is a brilliant example of how a few simple, quality ingredients can come together to create something truly special. Each component plays its part—from the protein-rich strong white flour that forms a perfect chewy base to the luscious lemon curd that adds a zesty burst of freshness. Together, they create an experience that is both comforting and thoughtfully complex.

370 g strong white flour: Provides the necessary gluten structure for soft, elastic dough.

75 g granulated sugar: Adds sweetness and helps with browning during baking.
1 tsp salt: Balances flavors and strengthens gluten.
110 g milk: Moisturizes the dough and tenderizes the crumb.
50 g unsalted butter: Adds richness and a soft texture.

1 large egg (lightly beaten): Binds ingredients and helps with browning.
160 g active sourdough starter: This gives the dough its unique tang and airy soul.
140 g lemon curd: Infuses the buns with bright citrus flavor that pops.

150 g raisins or sultanas: Burst of juicy sweetness within every bite.
Additional beaten egg: For egg wash to create a shiny, golden finish.
250 g powdered sugar: For the signature icing, mixed with 3 tbsp water or lemon juice.

12 glacé cherries: Decorative and sweet, crowning each bun with charm.

How to Make Sourdough Belgian Buns with Lemon Curd, Raisins, and Glacé Cherries Recipe

The image shows four unbaked cinnamon rolls on a tray lined with brown parchment paper placed on a white marbled surface. Each cinnamon roll consists of one thick spiral layer of light beige dough rolled tightly around a filling of small pieces of dark brown raisins or nuts. The dough has a smooth and soft texture with a slight shine, and the filling is evenly spaced inside the spiral. The rolls have a slightly uneven, handmade shape, and the tray is set at an angle in the photo. Photo taken with an iphone --ar 4:5 --v 7

Step 1: Feeding Your Sourdough Starter

Start your day by feeding your sourdough starter to activate it for baking. Combine equal parts starter, flour, and water—for example, 70g each—and leave this mixture at room temperature for about 4 hours. This process boosts the yeast activity, ensuring your buns rise with that beautiful sourdough tang and airy crumb. If your starter isn’t bubbly and doubling in size by then, don’t worry—it might just need a couple more feedings to be fully ready.

Step 2: Mixing the Dough

Warm the milk and butter gently in a saucepan until the butter melts, then let it cool to just above room temperature. This warm liquid helps the dough come together smoothly without shocking the yeast. In a mixing bowl, combine the flour, sugar, and salt, then create a well to add the cooled milk mixture, the beaten egg, and your active sourdough starter. Using a stand mixer with a dough hook, mix this into a soft, elastic dough. Keep going for about 12-15 minutes until it passes the windowpane test, which means you can stretch the dough thinly without it tearing.

Step 3: Bulk Fermentation and Cold Proof

Transfer the dough onto a lightly floured surface and shape it into a ball. Place it in a greased bowl, covered, where it will ferment in a warm spot for 5-6 hours until it almost doubles in size. This slow fermentation is key to developing flavor and that wonderful sourdough texture. After this bulk rise, refrigerate the dough overnight so the flavors mature further while the dough firms up, making it easier to handle for shaping.

Step 4: Filling and Shaping Your Buns

When your dough is ready, roll it out into a neat rectangular shape about 30 by 45 cm. Spread a generous layer of lemon curd across the surface, then scatter the raisins evenly on top. This combo ensures that each slice of the roll is filled with bursts of citrus and sweet fruit. Starting at the shorter edge, roll it up Swiss roll style, slice into 12 equal pieces, and seal the edges gently using a bit of egg wash to keep the rolls together during baking.

Step 5: Second Rise and Baking

Arrange the buns on baking trays lined with parchment, leaving space between each so they can puff nicely without sticking. Cover and let them rise for 3-4 hours, until they’ve expanded by about 60-75%. Then, preheat your oven to 190°C (375°F), brush the tops with egg wash, and bake for 15-18 minutes until beautifully golden. Allow them to cool slightly before moving them to a wire rack, where they can firm up just right for icing.

Step 6: Final Icing Touch

Mix the powdered sugar with a bit of water or lemon juice until thick but spreadable. Slather this luxurious icing on top of each bun and gently press a glacé cherry in the center. This last step is classic and adds the perfect pop of sweetness and vibrant color that makes these buns truly irresistible.

How to Serve Sourdough Belgian Buns with Lemon Curd, Raisins, and Glacé Cherries Recipe

Garnishes

While the glacé cherry is a traditional crowning jewel, you can also sprinkle a tiny pinch of finely grated lemon zest around the icing for an extra zesty zing and a bright visual pop. A light dusting of powdered sugar just before serving adds a delicate, snowy finish that feels both festive and comforting.

Side Dishes

These buns shine perfectly on their own but also pair wonderfully with a cup of strong black tea or a light chamomile infusion to balance the sweetness. If you want a heartier spread, serve alongside a simple vanilla bean yogurt or softly whipped cream, which complements the tart lemon curd and fruity raisins brilliantly.

Creative Ways to Present

Think beyond the plate by stacking your buns on a pretty cake stand for an inviting tea party centerpiece. You can also serve these split with a smear of clotted cream or extra lemon curd for a personalized touch. Another fun idea is to arrange smaller portions as bite-sized rolls on a brunch platter to impress your guests with both flavor and presentation.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, store your Sourdough Belgian Buns with Lemon Curd, Raisins, and Glacé Cherries Recipe in an airtight container at room temperature. They’ll stay fresh for up to two days, but it’s hard to resist enjoying them sooner!

Freezing

If you want to save some for later, freeze the buns after baking and cooling by wrapping each bun individually in plastic wrap, then placing them in a freezer-safe bag. They freeze well for up to one month, maintaining all that lovely texture and flavor.

Reheating

To warm frozen buns, thaw at room temperature and then reheat in a preheated oven at 170°C (340°F) for 8-10 minutes, or until warmed through, to revive their softness and melt the icing just slightly without losing the charm.

FAQs

Can I use instant yeast instead of sourdough starter?

Yes, though using instant yeast will change the flavor profile and texture. Sourdough brings a unique tang and depth that instant yeast cannot replicate, but if you’re short on time, yeast is a viable substitute.

Is it possible to make these buns without raisins?

Definitely! You can swap raisins for currants, chopped dried apricots, or even leave out dried fruit altogether if you prefer a more straightforward lemon flavor.

How do I know when the dough has passed the windowpane test?

Gently stretch a small piece of dough between your fingers—it should stretch thin enough to be translucent without tearing. This indicates the gluten is well-developed and your dough is ready for fermentation.

Can I prepare the dough the night before instead of the morning feed?

Yes, you can adjust the feeding schedule to fit your timing, but a morning feed with 4 hours of activation usually ensures peak starter vitality and better rise.

How thick should I make the icing?

The icing should be thick enough to spread but not runny. Use just enough water or lemon juice to make it spread smoothly on top of the buns so it sets well and holds the cherry in place.

Final Thoughts

This Sourdough Belgian Buns with Lemon Curd, Raisins, and Glacé Cherries Recipe is more than just a baked good—it’s a joyful experience from starter feeding to the last sweet bite. Whether you’re new to sourdough or an experienced baker, these buns offer a perfect blend of classic and creative baking that will have you sharing them with friends and family again and again. Give this recipe a try and fall in love with a treat that truly brightens any day.