Thanks for the recipe. I baked some a few weeks ago They came out ok At this moment I'm makeing them again but without cherries 👌 (l don't have lemon curd I'm trying it with apricot jam ) l am sure it will come out fine ❤️
Thank you for the tutorial! I made them yesterday. Only got 8. I think I needed to knock back the dough more so will do that next time... really happy with how they turned out though!
great recipe . When I took the dough from the mixer , mine was really sticky so I used maybe too much flour on the surface to kneed Like you said it makes the buns slightly heavy. any idea why my was sticky, on your video yours seems smoother. Buns were great though😊
It could be anything, down to the size of the eggs or even how hot the weather is! I would recommend letting the dough rest for 10 minutes before you take it out of the bowl to knead on the side, this allows the yeast to start working with the gluten in the flour and you'll see this gets less sticky! Hopefully that helps, and thanks for trying my recipe!! :)
Hi Carol, you can if that's what you've got but they might not be as fluffy as using whole milk. Still worth trying though, it won't have too much of an impact.
I tried and they were ok, but the buns were more “bready” than “buny” and a little bit chewy. Is there a reason why it should be a high gluten flour as opposed to a lighter blend, I’m just wondering if it was the high gluten making them a bit chewy please? Not really a baker, so apologies if I’m asking something daft. I know when I make Chinese steamed buns I hunt around for the very lowest gluten I can source.
You need a strong bread flour as these are an enriched bread dough, so should be a soft, sweet version of a bread dough. A lighter flour would end up with a more cake-like texture. However if that’s your preference you could try it! It might be harder to shape the buns using lighter flour (I’ve not tried this way so can’t say for sure!)
This man appears to think it’s ok to say horrible things about others. There are lots of recipes written online for Belgian buns so I hope you found something less offensive. Have a lovely weekend x
Haha brilliant video!
My favourites when young too, still are, thank you, you're the cherry on top!
Thankyou so much for that. Ur so cool entertaining as I watch n learn. Gotta go get ingredients now.
I hope they came out well!
Nice I need to try this out.
Chef tip ,food blend granulated sugar with a little touch of cornflour ,makes icing sugar
Love watching this. You are so funny Hayle and makes it so much fun to do. Great recipe.
Thanks Mandy!
Thanks for the recipe. I baked some a few weeks ago
They came out ok
At this moment I'm makeing them again but without cherries 👌 (l don't have lemon curd I'm trying it with apricot jam ) l am sure it will come out fine ❤️
Brilliant thanks so much. Great video and can't wait to make these!!! 😀
Thank you for the tutorial! I made them yesterday. Only got 8. I think I needed to knock back the dough more so will do that next time... really happy with how they turned out though!
I'm so glad! Thanks for using my recipe :)
Will definitely give this a go - maybe this weekend if the weather’s pants! Also - loving the Fleetwood Mac ☺️
Perfect music to cook to!
Fab tutorial, worked beautifully, thanks :)
I’m so glad! Thank you 😊
great video ,and you have a great personality, will be making these this week.😁x
Thanks Jennie! I hope they turned out well! :)
Wish you’d turn your music off. Good work I’ll make some now you’ve taught us.😊
I did in the later videos, realised it was annoying!
great recipe . When I took the dough from the mixer , mine was really sticky so I used maybe too much flour on the surface to kneed
Like you said it makes the buns slightly heavy. any idea why my was sticky, on your video yours seems smoother. Buns were great though😊
It could be anything, down to the size of the eggs or even how hot the weather is! I would recommend letting the dough rest for 10 minutes before you take it out of the bowl to knead on the side, this allows the yeast to start working with the gluten in the flour and you'll see this gets less sticky! Hopefully that helps, and thanks for trying my recipe!! :)
@@bakingwithhayley8697 Thanks I will be trying again and anyway the buns went down well with the family 😊
You're adorable. Thank you. You can make your own icing sugar by putting regular sugar in the blender and ad cornflower.
Thanks Kymmie for the lovely comment! Glad you enjoyed :)
You can make icing sugar by whizzing granulated or caster sugar in a food processor.
Hi. Do you have a recipe for Gypsy Tart. Mine fail every time. Be interested to see youe version. I really don't know where i go wrong.
Yes! If you go to my channel you’ll find a Gypsy Tart recipe there :)
@@bakingwithhayley8697 thank you for getting back to me. I will let you know how i get on. Best wishes
Love the part about the baby 🤣
can I use skimmed milk ?
Hi Carol, you can if that's what you've got but they might not be as fluffy as using whole milk. Still worth trying though, it won't have too much of an impact.
I tried and they were ok, but the buns were more “bready” than “buny” and a little bit chewy. Is there a reason why it should be a high gluten flour as opposed to a lighter blend, I’m just wondering if it was the high gluten making them a bit chewy please? Not really a baker, so apologies if I’m asking something daft. I know when I make Chinese steamed buns I hunt around for the very lowest gluten I can source.
You need a strong bread flour as these are an enriched bread dough, so should be a soft, sweet version of a bread dough. A lighter flour would end up with a more cake-like texture. However if that’s your preference you could try it! It might be harder to shape the buns using lighter flour (I’ve not tried this way so can’t say for sure!)
Did you sift the flour?
No need to sift!
Would you mind just coming round to mine and making it for me?
This woman appears to think this video is about her. I only clicked on the thumbnail to learn how to make Belgian buns. Thumbs down.
This man appears to think it’s ok to say horrible things about others. There are lots of recipes written online for Belgian buns so I hope you found something less offensive. Have a lovely weekend x