Piot buns are a special type of celebratory bread treat that originates from Belgium, specifically from Antwerp. This sweet, rich cake with raisins and a soft dough is often found at local markets, where it is sold fresh and aromatic. Piot buns, which resemble soldiers in a regiment, are placed close together. That way they create a specific appearance and texture. These buns are typically made with enriched dough, similar to kramiek or craquelin. In the Netherlands, they are known as schootjes.

Ingredients

• 200g raisins or currants

• 500g strong (bread) flour, plus extra for dusting

• 25g caster sugar

• 75g unsalted butter, softened, plus extra for greasing

• 7g instant dry yeast

• 1 egg

• 150ml whole milk

• 5g sea salt

• 1 egg, beaten and mixed with 1 tablespoon of milk, for egg wash

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Preparation

Preparing the raisins

Start by soaking the raisins or currants in 2 tablespoons of water and letting them rest for about an hour. Afterward, drain them, preparing them to be added to the dough.

Making the dough

In a large bowl, combine the flour, sugar, butter, and yeast. Add one egg, then gradually pour in the milk, mixing all the ingredients until well combined. Once the mixture becomes smooth, add 100ml of water and continue kneading for 5 minutes. Let the dough rest for 5 minutes before proceeding to the next step.

Kneading and resting the dough

Add the salt to the dough and knead for another 10 minutes until it becomes smooth and elastic. Cover it and leave it to rest for 30 minutes. After that, briefly knead the dough again to reactivate it.

Adding the raisins

Incorporate the drained raisins or currants into the dough. Try to distribute them evenly, but be careful not to crush them too much while kneading.

First rise of the dough

Cover the dough and leave it to rest for 1 hour, until it doubles in size. This step is crucial for making the buns soft and airy.

Shaping the buns

Once the dough has doubled in size, line a baking tray with baking paper. Divide the dough into 16 portions and shape them into long buns, approximately 16cm in length and 2cm in width. Arrange them on the tray so that they are very close together, as they will stick to each other during baking.

Second rise

Cover the buns and leave them to rise for another 1 hour. During this time, the buns will connect and form a nice, uniform appearance.

Baking

While the buns are rising, preheat the oven to 210°C, without using the fan setting. Brush the tops of the buns with the egg wash. Then place them in the oven to bake for about 15 minutes, until they are golden brown and aromatic.

Cooling and serving

Once the buns are baked, remove them from the oven and let them cool on a wire rack. Serve them while still fresh and enjoy their rich flavor. Piot buns are perfect for special occasions but also make a delightful treat for everyday enjoyment.

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