Sourdough Belgian Buns (Classic Iced British Buns)

If you've got a soft spot for bakery-style treats, these sweet sourdough rolls are about to become a firm favourite. These Sourdough Belgian Buns are soft, fluffy, swirled with lemon curd and studded with juicy raisins, then finished with icing and that iconic cherry on top. I'll walk you through everything - from mixing and bulk fermentation to shaping and baking - so you can make them confidently at home.

Jump to:

• What Are Belgian Buns?
• Ingredient Notes
• Step-By-Step Method
• Recipe Tips For Best Results
• Storage
• More Sourdough Buns Recipes
• Sourdough Belgian Buns (Classic Iced British Rolls)

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When I first arrived in the UK, Belgian buns were the thing I couldn't resist. They came in a little box of two… and let's just say, there was never a "save one for later" situation. Sweet, sticky, citrusy - they tick every box. And this sourdough version? It's like a cross between a fluffy iced bun and a sourdough pain aux raisin, without the fuss of laminated pastry.

What Are Belgian Buns?

Belgian buns are actually a British bake, despite the name. No one seems entirely sure where the "Belgian" part comes from, but what matters is what's inside - a soft, butter, milk and egg-enriched rich dough, rolled up Swiss roll-style with lemon curd and raisins, then iced and topped with a glacé cherry.

They sit somewhere between a cinnamon roll (sometimes known as Chelsea buns in the UK), but with a citrusy twist that makes them feel lighter (even if they're not, let's be honest).

The sourdough version takes things up a notch. The slow fermentation from natural yeasts adds depth of flavour and gives you beautifully fluffy buns with a subtle tang that balances the sweetness perfectly.

Ingredient Notes

• Bread flour. Use strong bread flour for structure. It helps create that soft but slightly chewy texture typical of enriched dough.
• Milk. Warm whole milk adds richness. Make sure it's just above room temperature, not hot.
• Unsalted butter. Adds softness and flavour. Always use softened butter for easy incorporation.
• Sugar. Provides sweetness and supports fermentation.
• Egg. Enriches the dough and helps with structure.
• Active sourdough starter. A bubbly active sourdough starter is essential for a good rise.
• Salt. Balances sweetness and enhances flavour.
• Lemon curd. The star of the show - bright, tangy and slightly sweet.
• Raisins or sultanas. Add texture and natural sweetness. You can soak them in warm water for a softer bite.
• Egg wash. Gives a golden finish.
• Icing sugar + lemon juice or water. Creates that classic thick icing.
• Glacé cherries. The finishing touch - slightly retro, completely essential.

Find the ingredient quantities, detailed instructions and nutritional information in the recipe card at the bottom of the post. 

Step-By-Step Method

Feed Sourdough Starter

1. Feed your sourdough starter and leave it in a warm spot until doubled and bubbly. If you're having trouble, head to our article - Sourdough Starter Not Doubling Within 4 Hours or download our FREE Sourdough Starter Troubleshooting Guide below. 

Mix The Dough

1. In a small saucepan, gently heat milk and butter until melted. Let it cool to lukewarm.

2. In the bowl of a stand mixer, combine flour, sugar and salt. Add the warm milk mixture, egg and starter.

3. Using a dough hook attachment, mix on medium speed for 12-15 minutes until the dough is smooth and elastic.

Pro Tip: Don't rush this stage - passing the windowpane test is key for soft, structured buns.

Bulk Fermentation and Cold Proof

1. Shape the dough into a dough ball and place into a lightly greased large bowl.

2. Cover with plastic wrap and let the dough rise in a warm spot for 5-6 hours until nearly doubled. If your kitchen is very cold, they will need a longer rise. 

3. Transfer to the fridge overnight.

Filling and Shaping

1. The next day, roll the chilled dough on a lightly floured work surface into a rectangle (approx. 30 × 45 cm/ 12x18 inches).

2. Spread lemon curd evenly and scatter raisins.

3. Roll tightly like a Swiss roll.

4. Slice into equal pieces using a sharp knife or bench scraper.

5. Place on a tray lined with parchment paper.

Second Rise

1. Cover and leave for the second rise in a warm place for 3-4 hours until puffed up by about 60-75%. They are unlikely to double in size.

Baking

1. Brush with egg wash using a pastry brush.

2. Bake at 190°C (375°F) until golden brown (15-18 minutes).

3. Cool slightly, then transfer to a wire rack.

Icing

1. Mix icing sugar with lemon juice or water to a thick consistency.

2. Spread over cooled buns and top each with a glacé cherry.

Recipe Tips For Best Results

• Windowpane test matters. It ensures structure and helps achieve soft, fluffy buns.
• Skip stretch & folds. This is a rich dough, not a typical sourdough bread. Kneading in a stand mixer develops enough gluten, which is indicated by the windowpane test.
• Work with cold dough. Don't let it come to room temperature before shaping - it's easier to handle when chilled.
• Watch the bake. These buns can brown quickly. If needed, cover loosely with foil.
• Cherry timing matters. Add the cherry straight after icing so it sticks properly.

Storage

Store your Sourdough Belgian Buns in an airtight container at room temperature for up to 3 days.

For longer storage:

• Freeze baked buns (without the icing)
• Defrost at room temperature
• Add fresh icing before serving

More Sourdough Buns Recipes

If you enjoyed these Sweet Sourdough Rolls, there are plenty more sourdough recipes to bake next time - from sourdough hot cross buns to soft sourdough pumpkin dinner rolls and beyond.