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!

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.

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.

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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