Belgium buns

Strong flour 200g

Yeast 5g
Milk 60mls
Eggs 1
Butter or Margarine 50g
Melted butter 25 g
Caster sugar 25g
Mixed fruit and peel 75g
Mixed spice 10g
Icing sugar 200g
Lemon juice 1 tbsp
Glace Cherries To decorate
Method

1. Sieve the flour into a bowl and warm.

2. Cream the yeast in a basin with a little of the liquid.
3. Make a well in the centre of the flour.
4. Add the yeast mix and sprinkle with a little flour. Cover with a warm cloth and leave in a
warm place while the yeast ferments.
5. Once risen, add the beaten egg, butter, sugar and the remainder of the liquid. Knead well to
form a soft slack dough, keep kneading until the dough becomes smooth and free from
stickiness.
6. Cover and allow to prove in a warm place.
7. Knock the dough back and roll into a large square.
8. Brush with melted butter and sprinkle with the caster sugar and mixed spice.
9. Evenly distribute the fruit and peel over the dough.
10. Roll up like a Swiss roll and brush with melted butter.
11. Cut into slices 3 cm wide and turn each slice on its side. Leave a good space between each
and tuck the tale under the main body of the dough so it does not stick out when cooked.
12. allow to prove.
13. Place into a hot oven, 210°C and bake
14. Once the buns have cooked remove from the oven allow to cool on a wire rack.
15. Mix the lemon juice with the icing sugar and adjust with hot water to create a thick icing.
16. Spoon the icing over the top of the bun and place half a cherry on the top.