Gluten Free Belgium Buns
This delicious Belgium Bun recipe is way easier then you think and the perfect teatime treat. Made gluten free, dairy free and vegan this recipe meets almost everyone's dietary needs. Don't forget the cherry for the top!
Servings: 6 buns
Calories: 843kcal
Equipment
- jumbo muffin tin alternative to crumpet rings
Ingredients
Dry ingredients
- 500 g gluten free plain flour I recommend Caputo
- 60 g caster sugar
- 14 g dried active yeast 14g = 2 sachets
- 1 tsp salt
'Egg' binder ingredients
- 1 tbsp psyllium husk powder
- 1 tbsp ground flaxseed
- 100 ml cold water
Wet ingredients
- 50 g dairy free butter I use Flora Plant Blocks
- 200 ml dairy free milk
- 100 g vegan condensed milk
For the filling
- 150 g raisins
- 120 g vegan lemon curd see notes for cream cheese alternative
For the icing topping & decoration
- 400 g icing/confectioners sugar
- 4 tbsp water
- 6 glace cherries
Instructions
To make the bun dough
- In a large bowl (ideally a stand mixer) add the gluten free flour, easy action yeast, sugar and salt. Using a whisk stir the dry ingredients to combine.
- In a jug measure out the free from butter, milk and condensed milk and heat in the microwave for 30-60 seconds to melt the butter. You could do this bit on the hob if you like.
- In another jug add the psyllium husk powder, ground flaxseed and cold water and beat quickly with a fork or mini whisk. You will get a gooey gloop so don't worry, you've not gone wrong!
- Ideally using a stand mixer with a dough hook, add the wet ingredients and the 'egg' binder and begin to combine slowly. You will need to use a spatula to scrape the sides of the bowl to get an even mix.
- DO NOT PANIC - IT'S SUPPOSED TO BE WET LOOKING. Gluten free flour swells on contact with liquid so once you have thoroughly combined the ingredients, scraped from the sides and floured your surface in anticipation the dough will have thickened.
Fill and prove the buns
- Turn the soft dough out onto the floured surface and gently knead for a couple of minutes but don't over work.
- Roll into a long rectangle approx. 35x25cm and 1-2cm thick.
- Spread the lemon curd over the dough [see notes for lemon cream cheese alternative].TOP TIP: warm the curd in the microwave for 10 secs to make it more spreadable.
- Next sprinkle the raisins evenly over the dough.
- Now using a pizza cutter cut out 6 equal(ish) sized strips and roll each bun individually. This is my favourite bit!
- Place each dough spiral into a crumpet ring on a greased baking tray and cover with a damp tea towel in a warm place to prove for 45 minutes.ALTERNATIVE: places each roll into a jumbo-sized muffin tin, both methods work, the crumpet rings are a more authentic shape.
- Preheat the oven to 180°C | 160°C fan | 350°F | Gas 4.
- Once the buns have proven, pop into the preheated oven for 20-25 minutes. You want them to have a little give in them when pressed with your finger.TOP TIP: add a pan of boiling water to the bottom of the oven (especially if you have a fan oven) as the moisture created will aid with the final rise and keep your buns moist.
- Remove from oven and cool completely before decorating
Decorate the Belgium Buns
- Make the thick icing by combining the icing sugar and water (it needs to be thick else it will run everywhere)
- Have patience and add dollops of the icing and using a teaspoon tease the icing to the edge of each bun.
- Finally top with a glace cherry half and enjoy!
Notes
Cream Cheese Alternative Filling
The alternative to vegan lemon curd is this lemony cream cheese.
60g plant based cream cheese (I used Violife)
60g plant based condensed milk (I make my own but you can get vegan ones)
2tsps lemon juice
For my homemade lemon curd follow the link to the recipe below, alternatively use a normal shop bought lemon curd if you do not require a vegan version.
Simple Vegan Lemon Curd - perfect for baking and spreading
Nutrition
Calories: 843kcal | Carbohydrates: 177g | Protein: 12g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 551mg | Potassium: 350mg | Fiber: 12g | Sugar: 101g | Vitamin A: 175IU | Vitamin C: 4mg | Calcium: 156mg | Iron: 4mg