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Homemade Spelt Belgian Buns with Lemon Icing

This recipe for spelt Belgian buns is made from scratch in a bread machine and uses only spelt flour. The sweet buns are topped with a divine lemon icing.
Prep Time5 minutes
Cook Time13 minutes
Course: Snack
Cuisine: British
Keyword: Spelt Belgian Buns
Servings: 18 buns

Ingredients

Dough (see note 1):

  • 150ml (⅔ cup) milk
  • 50g (¼ cup) butter
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 7g (2 tsp) dried yeast (see note 3)
  • 400-450g (3⅓ - 3¾ cups) white flour (see note 2)
  • 2 tablespoons brown sugar
  • 2 tablespoons white sugar
  • ½ teaspoon salt

Filling:

  • 25g (1¾ tbs) butter (melted)
  • zest of one lemon
  • 100g (3½ oz) raisins or sultanas

Icing:

  • 200g (7 oz) icing sugar
  • 2-3 tablespoons lemon juice
  • touch of milk (if needed)
  • glacé cherries

Instructions

Dough

    Bread Machine:

    • Add the milk, butter, eggs and vanilla to your bread machine pan. Then add 400g (3⅓ cups) of flour, and the remaining dough ingredients. Take care to keep the yeast and salt separate as much as possible. Set your machine to make dough.
    • On a very well-floured surface (the dough will be very sticky) work in just as much flour as you need to make a soft, pliable, but still a little tacky, dough.

    Stand Mixer:

    • Add the milk, butter, eggs and vanilla to your stand mixer bowl. If the butter is straight out of the fridge, it won't combine with the other wet ingredients too much, but that's okay.
    • Then add 450g (3¾ cups) of flour, and the remaining dough ingredients. The dough should be sticky, but if you need more flour, just add a little at a time. Be careful: too much flour will result in dry bread.
    • Switch to a dough hook (if you have one) and allow the mixer to knead the dough for around 10 minutes, just until soft. The dough will still feel a little tacky to the touch, but will be able to slowly drop off the hook.
    • Cover the dough and leave to proof (until it has doubled in size - usually about an hour).
    • When the dough is ready, knock it back, and form into a rough ball.

    Continue for both methods:

    • When ready, line or grease two large baking trays and pre-heat the oven to 190°C / 375℉.
    • Roll out the dough into a large rectangle shape (aim for about 45cm x 55cm as a rough guide).
    • Melt the butter and then brush it all over the dough.
    • Sprinkle your raisins over the top (leaving about ½ inch all the way round the edge), and then sprinkle over the zest.
    • With the shorter side in front of you carefully roll the dough, making sure you pull it tight as you go.
    • Using a sharp knife, cut the dough into thin slices (you should get 14-18 buns, depending on how big they are).
    • Pinch any edges together and use your hands to shape them into circles (they will already be round, but might need a little more shaping).
    • Place them on the baking tray with plenty of space between.
    • Bake for around 10-14 minutes, just until golden. Do not overbake - they are ready when the bottoms sound hollow when tapped. Too much cooking will result in dry buns.
    • Remove them from the oven, pop onto a wire rack, and allow to cool completely.

    Icing:

    • Combine the icing sugar with 2 tablespoons of lemon juice. Gradually add more until a thick icing comes together. If it is still too thick, add a touch of milk (very small amounts at a time).
    • Spread over the buns and place a glacé cherry on top of each one. Enjoy!

    Notes

     
    1. I have made the dough using both a stand mixer and bread machine with identical results. I have not made the dough by hand, but I see no reason why you couldn't do so!
    2. You can use spelt or regular flour for this recipe (just use the same amount).
    3. In Sweden we have something called dried yeast. It is used both in warm liquid and allowed to proof, and it is also added directly to flour. I am aware that the US has two options for dried yeast, and I believe dry active yeast is the most similar to our dried yeast.
     
    Disclaimer
     
    I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made the recipe with imperial measurements.
     
    In addition, many ingredients are different in Europe compared to North America. I do all I can to offer possible alternatives and to ensure the best possible outcomes for everyone. However, results cannot always be guaranteed if you have not used the same ingredients, measurements or methods as me.
     
    Lastly, I do everything I can to ensure that my recipes (and instructions) are accurate and easy to follow. However, I am human, and don't always get it right. If you notice anything strange, a mistake, or even a typo, please let me know in the comments.