DAY 1:

Feed Sourdough Starter

• First thing in the morning, feed your sourdough starter. I typically build a levan by feeding 70g of my starter in a ratio of 1 part starter:1 part water:1 part flour. This simply means that I mix 70g of starter with 70g water and 70g flour. Scoop the mixture into a clean jar, and leave it in a warm spot (ideally, 21-27°C), semi-covered for 4 hours. Your starter should at least double in volume in this time. If it doesn't, it may need a couple of good feeds before it's fit for purpose.
• I use 160g of active starter for baking and feed the remaining 50g before storing it for the future.

Mix The Dough

• In a small saucepan, heat milk and butter, just until the butter melts. Leave it to cool down (it should be just warmer than room temperature).
• Mix the flour, granulated sugar and salt in a bowl of a stand mixer.
• Make a well in the centre and pour in the milk and butter mixture, beaten egg and active sourdough starter. Run the mixer, fitted with a dough hook attachment until the dough is soft and elastic and passes windowpane test (you can stretch it so thin you can see through it without the dough tearing). It typically takes 12-15 minutes on medium speed.

Bulk Fermentation and Cold Proof

• Scoop the dough onto a lightly floured work surface and shape it into a ball. Transfer it into a lightly greased bowl (or any other bulk fermentation container), cover and leave it in a warm spot to bulk ferment for 5-6 hours, or until the dough just about doubles in volume.
• Once the dough finishes its bulk fermentation, place it in the fridge overnight.

DAY 2:

Filling and Shaping

• Line a large rimmed baking tray (you may need two of them depending on the size) with parchment paper.
• Lightly flour your work surface, then roll the dough into a 30 x 45 cm (12 x 18 inches) rectangle.
• Spread the lemon curd evenly over the surface and scatter over the raisins.
• Starting from the shorter side, roll the dough up tightly into a log, Swiss roll-style.
• Slice into 12 equal pieces using a sharp knife. Brush a little egg wash onto the loose edge and press to seal, so the rolls hold their shape.

Second Rise

• Place the buns on the prepared baking tray, leaving space between them, then cover and let them prove for about 3-4 hours, or until they puff up by 60-75%.

Baking

• Heat the oven to 190°C (375°F). Using a pastry brush, gently apply a little egg wash on the top of the buns.
• Bake for 15-18 minutes. Leave the buns to firm up on the baking sheet for 10 minutes, then transfer them onto a wire rack to cool down completely.

Icing

• Mix the powdered sugar with water (or lemon juice). The icing needs to be rather thick. Spread it on top of each Sourdough Belgian Bun and place a cherry in the centre of each. allow the icing to set and enjoy!