Belgian buns are among a dying breed of bakes, forgotten about in favour of pretty cinnamon and cardamom buns and creative laminated doughs. I’d love to see more of these old-school, classic treats in bakeries, not least because they’re really simple to make. There are no twists or extra frills, just soft, buttery dough swirled with lemon curd and juicy sultanas. The icing glaze and cherry on top are essential, though, for maximum eating pleasure.
