Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 71 reviews

These classic British Sourdough Belgian Buns are soft, fluffy, and packed with flavor thanks to a tangy sourdough starter, sweet lemon curd, and juicy raisins. The buns are rolled Swiss roll-style, proofed, baked to golden perfection, and finished with a thick sugary icing topped with a bright glace cherry, making a delightful teatime treat or breakfast pastry.

  • Total Time: 24 hours 20 minutes
  • Yield: 12 servings

Ingredients

Dough 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)

Filling

  • 140 g (5 tbsp) lemon curd
  • 150 g raisins or sultanas

Topping and Icing

  • 1 egg, beaten (for egg wash)
  • 250 g powdered sugar
  • 3 tbsp water or lemon juice (for icing)
  • 12 glace cherries (candied cherries)

Instructions

  1. Feed Sourdough Starter: In the morning, feed your sourdough starter by mixing 70g starter with 70g water and 70g flour. Place in a warm spot (21-27°C), semi-covered for 4 hours until it doubles in volume. Use 160g of the active starter for baking and store the rest.
  2. Heat Milk and Butter: Gently heat the milk and butter in a small saucepan just until butter melts. Allow this mixture to cool to just above room temperature.
  3. Mix Dry Ingredients: Combine the flour, granulated sugar, and salt in the bowl of a stand mixer.
  4. Combine and Knead Dough: Make a well in the dry ingredients, add milk and butter mixture, beaten egg, and active sourdough starter. Using the dough hook attachment, mix on medium speed for 12-15 minutes until dough is soft, elastic, and passes the windowpane test.
  5. Bulk Fermentation: Transfer dough to a lightly greased bowl, cover, and leave in a warm spot for 5-6 hours until nearly doubled in size.
  6. Cold Proof: After bulk fermentation, place the dough in the refrigerator overnight for further proofing and flavor development.
  7. Prepare for Shaping: Line a large rimmed baking tray with parchment paper. Lightly flour your work surface and roll dough into a 30 x 45 cm (12 x 18 inches) rectangle.
  8. Add Filling: Evenly spread lemon curd over the rolled dough and scatter the raisins on top.
  9. Shape the Buns: Starting from the shorter side, tightly roll the dough into a log like a Swiss roll. Slice it into 12 equal pieces. Brush egg wash on the loose edge of each slice and press to seal to maintain shape.
  10. Second Rise: Arrange the buns spaced out on the prepared baking tray. Cover and allow them to prove for 3-4 hours until they increase in size by 60-75%.
  11. Bake: Preheat oven to 190°C (375°F). Brush the buns gently with egg wash and bake for 15-18 minutes until golden brown. Cool on the baking sheet for 10 minutes, then transfer to a wire rack.
  12. Make and Apply Icing: Mix powdered sugar with water or lemon juice to a thick consistency. Spread icing on top of each cooled bun and place a glace cherry in the center. Allow icing to set before serving.

Notes

  • Ensure your sourdough starter is very active before starting to get the best rise.
  • Milk and butter mixture should be warm but not hot to avoid killing the yeast.
  • The dough should pass the windowpane test indicating proper gluten development.
  • Cold proofing overnight improves flavor and dough handling.
  • Use a sharp knife or dental floss to slice the rolls cleanly without squashing.
  • Allow buns to cool completely before icing to prevent the icing from melting.
  • Store buns in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • Author: Madelynn
  • Prep Time: 30 minutes (including starter feeding and mixing)
  • Cook Time: 18 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: British

Find it online: https://allyumcooks.com/sourdough-belgian-buns-with-lemon-curd-raisins-and-glace-cherries-recipe/