BELGIAN BUNS

made in bread machine or by hand

DOUGH
3 1/4 cups plain flour
1 heaped teaspoon bread improver
1 tablespoon dried yeast
1/2 teaspoon salt
4 tablespoons caster sugar
115 grams butter, soft (4 oz)
200 mls warm milk ( 7 fl oz)
1 egg, beaten

FILLING
6 tablespoons lemon curd
115 grams sultanas (4 oz)

line a large baking tray with baking paper.

FOR BREAD MACHINE... place all dough ingredients into machine in order specified by manufacturer. set on dough setting. if dough has not doubled in size when machine finishes, just leave in machine until it has.

BY HAND...place all dough ingredients into a bowl and stir until they all come together in a ball. tip on to floured board and knead for 10 minutes. follow rest of recipe.

transfer the dough to a lightly floured board and roll out into a rectangle 40 x 25 cm. ( 16 x 10 inches). spread the dough with the lemon curd then sprinkle with the sultanas.

starting on the long side, roll up like a swiss roll. cut into 12 slices.

place slices onto tray, leaving room to rise. cover with a teatowel and let rise for another 45 minutes.

heat oven to 190 c.

cook for 20 - 25 minutes until golden.

cool completely.

ice.

ICING

300 grams icing sugar (10 oz)
lemon juice

mix the icing sugar with enough lemon juice to make a spreadable paste. about 4 tablespoons.

spread over buns.

NOTE: these buns should be decorated with glace cherries but my family wont eat them so I used strawberries.