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Belgium Buns


120ml full-fat milk
60g butter
1 egg
275g Shipton Mill Canadian White bread flour
5g salt
30g golden castor sugar
2tsp quick dried yeast
3-4 tbsp lemon curd
100g currants soaked in couple tbsp rum
For icing
150g icing sugar
2 tbsp lemon juice


  1. Warm milk and butter until the butter is melted. Cool until tepid.
  2. Beat the egg into the milk and butter mixture and set to one side
  3. Mix flour and sugar in food mixer bowl (dough hook attachment)
  4. Place yeast on one side of the bowl and salt on the other
  5. Make a well in the centre of the dry ingredients and add the cooled liquid. Mix well for 5mins until the dough is smooth and shiny
  6. Place dough in an oiled bowl, cover and leave to rise for 1hr or until doubled in size
  7. Prepare baking sheet by lining with parchment
  8. Remove dough from bowl, knock back and roll into a rectangle approx 20x30cm
  9. Spread the dough with the lemon curd and scatter over the currants
  10. Roll the dough Swiss-roll style from the short side
  11. Cut into 8 equal portions and place on the baking sheet leaving space around each bun
  12. Flatten each bun lightly with the palm of your hand
  13. Cover buns with a floured linen tea towel and leave to prove for 1hr
  14. Pre heat the oven to 200°C/180° (Fan)/Gas Mk6
  15. Bake the buns for 15mins
  16. Cool buns on a wire rack
  17. Prepare icing by sifting icing sugar and mixing with just enough lemon juice to create a fiarly stiff icing
  18. When completely cold, ice buns and decorate with a small piece of dried apricot or glacé cherry in the centre of each bun