Belgian Buns…


Ok hands up who else goes into Greggs and buys a belgian bun? *raises hand high* BUT did you know that they should have a yummy gooey layer of lemon curd in the middle? Greggs skimp on this and so I find them rather dry and quite frankly a little tasteless. I will still go in there and buy one tho cos they are still my all time favourite cake.

Anyway the Greggs belgian buns are 20.5 syns EACH. Oooft. That is a hell of a lot of syns for a cake. I really craved one the other week so I thought I know I will check my grandparents recipe book and see if they had a recipe as I think they had a recipe for practically any cake going. They certainly was the best cake makers in our family. And YES they had a recipe. Now all I had to do was convert a few ingredients as back when they did this recipe book it was long before I was even born (I am 34 so you can imagine how old this book may be). A little converting done, time to experiment. And SUCCESS!! The result was spot on.

I have made belgian buns quite a lot in my baking days purely being my favourite cake it was a must have thing to do, however I used to follow a recipe I did in school, our 3rd cookery lesson and we was thrown into the deep end with belgian buns, it was such a simple recipe too but since moving I can’t find my old school books. Probably still in one of the many boxes I never unpacked and sitting in the barn or in the loft. But I am glad I can always rely on my grandparents for a cake recipe.

These are not as large as the Greggs version but I would say they are roughly half the size? Maybe a little bigger, its been a while since I brought one so I can’t really compare anymore. However they are much lower in syns and you could in fact enjoy 2 within your syn limit if you felt you really wanted to indulge.


Some recommended items from our kitchen to make this dish…

  • Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
  • Mixing bowls are always wanted in this household and these stackable ones save so much space in our cupboards.
  • Rolling pin, we use a stainless steel one as I make a lot of pastry and it can be put in the fridge to prevent pasty from getting so warm from warm hands and being handled so much. Best purchase I ever made for pastry.
  • Baking trays, we have separate ones for cake items and others for things like veg and meat etc so we have more than one set floating around in our house.
  • Cake cooling racks, so handy to have.

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Belgian Buns


Makes 14 – 5.5 syns each, or 6 syns each with the cherry on top.

  • 225g strong bread flour – 39 syns (Check own brands as syns vary)
  • 7g easy instant yeast – 1 syn (this is the little instant yeast sachet you can get)
  • 90ml whole milk – 3 syns
  • 50g caster sugar – 10 syns
  • 25g salted butter from a block, left at room temperature – 9.5 syns
  • 1 egg

Filling:

  • 2 tablespoons lemon curd – 4 syns (Check own brands as syns vary)
  • 25g sultanas – 3.5 syns

Topping:

  • 2 tablespoons icing sugar – 6 syns mixed with water to make a thin icing
  • Glace cherries, halved – 0.5 syn per half (Optional)
  1. Warm the milk to lukewarm, if its too hot it will kill the yeast.
  2. In a mixing bowl add the flour and yeast and stir to combine.
  3. Add the sugar and butter and gently rub the butter in like you would if you were making pastry/ crumble topping making sure not to work it too much, just enough to make sure the butter isn’t a solid lump.
  4. Make a well in the middle and add the lukewarm milk and egg and mix to a dough.
  5. Tip the dough out and knead for 5 minutes until its elasticated, try not to over work it.
  6. Place the dough in a bowl and cover with a tea towel and prove for 2 hours in a warm place until doubled in size.
  7. Tip the dough out onto a lightly floured surface and roll out to roughly 1cm in thickness and a rectangle shape.
  8. Warm the lemon curd with a little water to make it go further and easier to spread and spread across the dough, sprinkle over the sultanas.
  9. From the wide side of the dough tightly roll the dough up into a sausage shape and cut into 14 even slices.
  10. Place on a baking tray that has been lightly sprayed with frylight with a little space between them as they will grow and again let them prove for 1 hour under a tea towel in a warm place.
  11. They should have doubled in size. Move them a little if they are touching too much as they will grow some more when baking.
  12. Bake in a pre heated oven 180Β°C fan for 10 – 15 minutes until golden.
  13. Take out the oven and cool on a wire rack.
  14. Drizzle over the icing sugar on each one and place half a cherry on top of each bun if using.
  15. They will keep in an air tight container for up to 4 days. We have never had them last long enough to freeze them but you should be able to freeze them (without the icing and cherry on the top) if you wrap a piece of baking paper round them before placing in a sandwich bag.