Baking for friends

We’d planned a visit to see friends in Eastbourne this weekend just gone. We were to go the beach and back to my friend’s house for a barbecue. I wanted to take something I’d made before and something I hadn’t. I decided on cornbread as the item I’d made before and Belgian buns which I hadn’t.
I’ve made quite a lot of cornbread before and I always use Betty Crocker’s cornbread recipe which you can find here. It’s a fairly fool proof recipe, and even when I’ve come to make it without all the right ingredients I’ve still managed to make something tasty!

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Follow the recipe and you cannot go wrong. It turned out golden brown and really fluffy. Possibly the best I’ve ever made it.

Now, for the Belgian buns. I had a look at quite a few recipes for this one. I was looking for one that I felt was achievable and wasn’t too fussy. I ended up with this one from Sarah James’ Tales from the Kitchen Shed blog. Sarah explains the recipe and how she went about it and then gives a simple to read and follow step by step.

Mixed and kneaded dough
There was one thing I did differently with mine. I actually started the dough twice. The first time, I followed the instructions, added all the dry ingredients together before starting to add the wet and mixing it in the K-Mix. The problem I found was that the yeast didn’t dissolve and was really bitty in the dough. I binned that batch and started again. This time I mixed the yeast in with the warm milk and allowed it to dissolve before adding it which worked perfectly.

After mixing for the suggested 8-10 mins the dough was ready.

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I covered it and left it for around an hour or so to double in size. Once doubled I turned it out into the floured side and rolled it out.

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Spread the lemon curd in it.

Dough with lemon curd and sultanas
Then I sprinkled the sultanas on.

After this I rolled it tightly along the long edge like a Swiss roll. Once rolled I found that it was a little bigger than expected so I managed to cut 16 pieces instead of 12.

Buns before 2nd proof
I laid them out of baking sheets and left for another 30-45 mins to proof for a second time.

Once they’d risen sufficiently I popped them into the oven for about 20 mins.

Belgian buns fresh out of the oven
I was delighted by the results.

Finished Belgian buns
For a first go at enriched dough I don’t think I did a bad job! My test subjects enjoyed them too.

All in all, we had a fantastic trip to Eastbourne. Great company, amazing weather and tasty food. What more could you ask for?

One Comment

  1. […] my experiment with Belgian Buns went well I thought I would try something similar, yet different. I love cinnamon rolls and […]

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