Gluten Free Belgian Buns 🍒🍋

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Belgian buns are probably one of the things I miss most after becoming gluten-free! These sweets buns are filled with lemon curd🍋 and sultanas, finished with icing and a glacé cherry! 🍒Unfortunately mine have turned out more like scones but they still taste really good 😋

Ingredients

1. * 120 ml Milk

2. * 275 g GF Plain Flour

3. * 1 Pack of Yeast 7g

4. * 2tsp Xantham Gum

5. * 40 g Caster Sugar

6. * 60 g Butter

7. * 1 Egg

8. * 3 tbsp Lemon Curd

9. * 150 g Sultanas

10. * 200 g Icing Sugar

11. * 3 tbsp Water

12. * 6 Glace Cherries

Method

1. Sift the flour into a bowl and add the yeast and Xantham gum.

2. Add the butter, sugar, milk and egg and mix.

3. Put the dough on a lightly floured surface and knead the dough by hand for 5 minutes.

4. Make the dough into a ball and put in a bowl with a damp tea-towel over the top. Leave to rise in a warm place until it has doubled in size.

5. Then put the dough onto a lightly floured surface and using a rolling pin, roll it into a rectangle of even thickness.

6. Spread the lemon curd over the dough and spread the sultanas evenly over.

7. Roll the dough tightly to create a sausage. Cut the sausage into 6 buns and place in a tray lined with baking paper and cover loosely with a damp tea towel, leaving to rise for another hour.

8. After this, remove the tea towel and place the tray in a pre-heated oven at 180°c and bake for 15 minutes until golden brown.

9. Leave to cool on wire rack.

10. For the icing, mix the icing sugar with warm water. Dip the top of each bun into the icing to get an even topping, and add half a glacé cherry to the top.