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Belgian Buns

Cerys Parker
  • minutes
  • Serves 8

INGREDIENTS

2

LARGE handfuls Raisins

1

Egg, medium

2 tbsp

Lemon curd

50 g

Caster sugar

225 g

Flour, Strong White

3 tbsp

Icing sugar

1/2 tsp

Salt

1

Glace cherry per bun

25 g

Butter, unsalted

90 milliliters

Milk, Whole Fat

1

Water

1 teaspoon of Dry Active Years

leave Pinch of Sugar (if kneading by hand (out if using a bread maker))