Move over, cardamom buns—there’s a new main character in the kitchen, and it’s giving serious retro energy. Baker Benjamina Ebuehi is bringing Belgian buns back into the spotlight, and honestly? We are obsessed. These aren't your hyper-curated, complicated laminated doughs; they’re simple, classic, and absolutely divine.
The Vibe Check
If you're tired of seeing the same viral pastries on your feed, these are the move. They are soft, buttery, and packed with lemon zest, lemon curd, and juicy sultanas. Plus, they’re topped with that essential sweet icing glaze and a glacé cherry—it’s a whole mood.
How to do it
You’ll need 320g of strong white bread flour, 40g of caster sugar, 1½ tsp of instant yeast, salt, 100ml of warm milk, 50ml of water, two eggs (one for the wash), lemon zest, 40g of softened butter, 3–4 tbsp of lemon curd, and 70g of sultanas. For that signature glaze, mix 120g of icing sugar with 1–2 tbsp of water and grab your cherries.
Knead your dough until it’s silky, then let it prove until it’s doubled in size. Once you roll it into a rectangle, spread the curd and sultanas, roll it into a log, and slice it into eight pieces. After a second proof, pop them in the oven at 200C (180C fan) for 10 minutes, then drop the temp to 180C (160C fan) for another 10–15 minutes until golden. Let them cool, drizzle that icing, and you’ve basically just ate.
Why it matters
In a world of overly complex baking trends, these buns prove that simple comfort food hits different. It's a reminder that sometimes the best recipes are the ones that have been around for generations.
