Recipes · British · Bakery
Belgian Bun
One serving has 467 kcal and 10 g protein, and at least a fifth of a woman's daily need of thiamin (61%), selenium (51%), riboflavin (45%), niacin (38%), folate (38%) and manganese (29%). Ready in 131 minutes.
- Preparation: 113 min
- Cooking: 18 min
- Makes: 1 serving (150 g)
- Difficulty: Medium
- Diets: Vegetarian
- Contains: dairy, egg, gluten, sulphite
Ingredients
- 60 g Flour, bread (strong)
- 25 g Milk, whole
- 10 g Butter, unsalted
- 10 g Sugar
- 1.5 g Yeast, active dry
- 0.5 g Salt
- 10 g Eggs, whole, raw
- 15 g Raisins, golden
- 12 g Sugar, powdered
- 2 g Lemon juice
- 4 g Candied fruit
Method
- Warm the milk until lukewarm and stir in the yeast and a pinch of the sugar. Leave for 10 minutes until foamy.
- Mix the flour, remaining sugar and salt in a bowl. Add the yeast mixture, egg and softened butter and knead for 8 minutes into a smooth dough. Cover and leave to rise for 1 hour until doubled.
- Roll the dough out into a rectangle and scatter over the sultanas, then roll up tightly from the long edge into a log. Cut a thick slice for one bun, place it cut-side up on a tray, cover and prove for 30 minutes.
- Bake at 190 °C (375 °F) for 15-18 minutes until golden brown, then cool completely on a wire rack.
- Mix the powdered sugar with the lemon juice to a thick, spreadable icing.
- Spread the icing over the top of the bun and finish with the glacé cherry in the centre.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 467 kcal | 22% |
| Carbohydrates | 82.8 g | |
| Water | 44.1 mL | |
| Fiber | 2.4 g | 8% |
| Protein | 10.4 g | 22% |
| Tryptophan | 0.12 g | |
| Threonine | 0.31 g | |
| Isoleucine | 0.41 g | |
| Leucine | 0.73 g | |
| Lysine | 0.35 g | |
| Methionine | 0.2 g | |
| Cystine | 0.2 g | |
| Phenylalanine | 0.49 g | |
| Tyrosine | 0.31 g | |
| Valine | 0.48 g | |
| Histidine | 0.22 g | |
| Fat | 11 g | |
| Monounsaturated | 3.1 g | |
| Polyunsaturated | 0.99 g | |
| Docosahexaenoic Acid (DHA) | 0.01 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 0.79 g | |
| Saturated | 6 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 61.2 mg | |
| Calcium | 56.5 mg | 6% |
| Copper | 0.17 mg | 19% |
| Iron | 3 mg | 17% |
| Magnesium | 25.2 mg | 8% |
| Manganese | 0.52 mg | 29% |
| Phosphorus | 126 mg | 18% |
| Potassium | 240 mg | 5% |
| Selenium | 28.3 µg | 51% |
| Sodium | 230 mg | |
| Zinc | 0.92 mg | 12% |
| Thiamin (vitamin B1) | 0.67 mg | 61% |
| Riboflavin (vitamin B2) | 0.49 mg | 45% |
| Niacin (vitamin B3) | 5.3 mg | 38% |
| Pantothenic acid (vitamin B5) | 0.73 mg | 15% |
| Pyridoxine (vitamin B6) | 0.12 mg | 9% |
| Folate (vitamin B9) | 152 µg | 38% |
| Cobalamin (vitamin B12) | 0.22 µg | 9% |
| Choline | 43.4 mg | 10% |
| Vitamin A | 95.9 µg | 14% |
| Vitamin C | 1.3 mg | 2% |
| Vitamin D (D2 + D3) | 20.9 IU | 3% |
| Vitamin E | 0.62 mg | 4% |
| Vitamin K | 1.5 µg | 2% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.2 kg CO2e a serving: about average for breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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