Benjamina Ebuehi's Belgian Buns Recipe: A Classic Bake Revived 2026

Benjamina Ebuehi's recipe for Belgian buns brings back a classic bake that's often overlooked. These soft, buttery buns swirled with lemon curd and sultanas are simple to make and utterly delicious. In a world obsessed with cinnamon and cardamom buns, Belgian buns deserve a comeback.

Why Belgian Buns Are a Forgotten Treasure

Belgian buns are among a dying breed of bakes, forgotten about in favour of pretty cinnamon and cardamom buns and creative laminated doughs. I’d love to see more of these old-school, classic treats in bakeries, not least because they’re really simple to make. There are no twists or extra frills, just soft, buttery dough swirled with lemon curd and juicy sultanas. The icing glaze and cherry on top are essential, though, for maximum eating pleasure.

Ingredients for Benjamina Ebuehi's Belgian Buns

To make these delightful buns, you'll need the following ingredients. The recipe makes 8 buns and requires about 5 minutes prep, 2 hours 30 minutes proving, and 1 hour 15 minutes cooking.

• 320g strong white bread flour, plus extra for dusting
• 40g caster sugar
• 1½ tsp instant yeast
• ¼ tsp fine sea salt
• 100ml milk, warmed
• 50ml water
• 2 large eggs, 1 beaten for the egg wash
• Zest of 1 lemon
• 40g unsalted butter, softened
• 3-4 tbsp lemon curd
• 70g sultanas
• For the glaze: 120g icing sugar, 1-2 tbsp water, 8 glacé cherries

Step-by-Step Instructions

Making the Dough

Put the flour, sugar, yeast and salt in a large bowl or stand mixer, and mix briefly to combine. Pour in the milk, water, one egg, and the lemon zest, and stir until the mixture comes together into a shaggy dough. Knead by hand for eight to 10 minutes (or in a stand mixer for about five minutes), until you have a soft dough, then leave to rest uncovered for five minutes.

Pat the dough flat on a lightly floured work surface and smush the butter all over the top. Fold the dough over itself, then knead again; it’s a messy job, but use a dough scraper to help. Continue until the butter is fully incorporated.

Proving and Shaping

Place the dough in a lightly oiled bowl, cover with a clean tea towel, and leave to prove for about 1 hour 30 minutes, or until doubled in size. Once proved, knock back the dough and roll it out into a rectangle about 30cm x 40cm. Spread the lemon curd evenly over the dough, then scatter over the sultanas. Roll the dough up tightly from the long side, like a Swiss roll, and cut into 8 equal pieces.

Place the buns, cut-side up, into a greased 23cm round cake tin, leaving a little space between each. Cover and leave to prove for another hour, until well risen and puffy.

Baking and Glazing

Preheat the oven to 180°C (160°C fan)/350°F/gas mark 4. Brush the buns with the beaten egg and bake for 25-30 minutes, until golden brown. Remove from the oven and leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

For the glaze, mix the icing sugar with enough water to make a thick but pourable icing. Drizzle over the cooled buns and top each with a glacé cherry.

Comparison: Belgian Buns vs. Cinnamon Buns

Key Takeaways

• Belgian buns are a simple, classic bake that's perfect for beginners.
• The combination of lemon curd and sultanas creates a unique, tangy flavor.
• The icing and cherry topping add the perfect finishing touch.
• They can be made ahead and enjoyed for breakfast or tea.

FAQ

Benjamina Ebuehi's Belgian buns are a delightful throwback to traditional baking. With their soft, buttery texture and tangy lemon curd, they're sure to become a favorite in your home. Give this recipe a try and bring back a classic treat that deserves a place in every bakery.