Speculaas Spiced Scrolls

This warm and aromatic spice blend traditionally used in Dutch and Belgian baking, pairs beautifully with pillowy buns!

RECIPE NOTES: The speculaas spice blend included in this recipe is my take it. Feel free to adjust the spices as you see fit or use a ready-made speculaas spice mix if you can.

RECIPE NOTES: You might think the first step to making the dough is bonkers but making a ‘yudane’ bread improver is really worth it (and it is not much extra work or dishes) - it helps achieve a soft, fluffy texture and makes the baked scrolls keep fresher for longer. Do not be tempted to add any extra flour even if the dough feels a really sticky at first (otherwise the buns may be dry once baked). You can check whether the dough is elastic enough by doing the ‘windowpane test’ by taking a small portion of dough and stretch it into a square with your fingers. The dough should stick together and appear mostly transparent, like a window. If the dough breaks very quickly, the gluten strands are too weak and more kneading is needed.

You can drizzle the top of the baked scrolls with a little melted speculoos cookie butter instead of the vanilla glaze.

See the dough making clip here:

Alana Smith (@alanasmithsweetphotography) • Instagram photos and videos

Enough for 9 large or 12 medium scrolls

BREAD IMPROVER

flour (high grade/bread), 50g (80ml or 1/3 cup)

boiling water, 50g (50ml - just under 1/4 cup)

MAIN DOUGH INGREDIENTS

butter (unsalted), 50g

milk (full fat), 250g (250ml or 1 cup)

instant dry yeast, 8g (10ml or 2 teaspoons)

egg, 1

flour (high grade/bread), 450g (750ml or 3 cups)

sugar (caster), 100g (125ml or 1/2 cup)

salt (fine), 2.5ml (½ teaspoon)

SPECULAAS SPICE MIX

ground cinnamon, 45ml (3 tablespoons)

ground mixed spice, 2.5ml (1/2 teaspoon)

ground ginger, 2.5ml (1/2 teaspoon)

ground nutmeg, 2.5ml (1/2 teaspoon)

ground cloves, 2.5ml (1/2 teaspoon)

ground cardamom, 1.25ml (1/4 teaspoon)

ground coriander, 1.25ml (1/4 teaspoon)

ground white pepper, 1.25ml (1/4 teaspoon)

FILLING

butter (unsalted), 100g

sugar (brown), 110g (125ml or 1/2 cup)

speculaas spice, 30ml (2 tablespoons)

EGG WASH

egg, 1

VANILLA GLAZE - OPTIONAL

icing sugar, about 80g (125ml or 1/2 cup)

milk (full fat), about 15ml (1 tablespoon)

vanilla (extract or paste), 5ml (1 teaspoon)

1. To make the dough, place the first measurement of flour (50g or 1/3 cup) in a medium heatproof bowl then add the boiling water - stir using a spoon to combine (it will be a stiff dough mixture). Set aside until needed.

2. Place the butter (roughly chopped, to make it melt faster) and milk in a medium heatproof bowl (or saucepan) and heat in the microwave (or on the stove) until all the butter has melted and the mixture feels warm. You want this mixture warm but not hot (or it will kill the yeast - if it feels really hot, leave it for a bit to cool to a warm temperature - around 30 - 40°C if you have a thermometer).

3. Place the yeast in a large mixing bowl (I use a free-standing mixer for ease).  Add the lukewarm butter and milk mixture followed by the egg then stir a little with a spoon or whisk to dissolve the yeast.

4. Add the flour, caster sugar and salt on top.

5. Mix together using a free-standing electric mixer fitted with a dough hook (slow speed) or by hand for a couple of minutes until the mixture comes together in a sticky dough. 

6. Turn the dough out onto a clean work surface and knead the dough by hand for a couple of minutes.

7. Once the dough feels elastic, form it into a ball and place it back into the mixing bowl.  Cover with a clean tea towel.

8. Leave the dough to prove at room temperature (or in a warm spot) until double in size (it takes a few of hours - about 3 - 4 hours depending on the weather).

9. To prepare the speculaas spice mix, combine all the ground spices in an airtight jar and shake well.

10. Once the dough has doubled in size, prepare the cinnamon filling by softening the butter (in a medium-size bowl in the microwave or in a small saucepan on the stove on a low heat) then add the brown sugar and 2 tablespoons of the speculaas spice mix. Mix until a smooth, spreadable paste.

11. Turn the dough out onto a lightly floured surface and shape it with your hands into a rectangle.

12. Roll it out (keeping the rectangular shape) to a thickness of about 5mm.

13. Spread the speculaas paste all over the rolled-out dough (right up to the edges). If the speculaas paste feels too firm to spread, softened it for a few seconds (only) in the microwave until spreadable but not melted (it makes it too difficult to work with). If it is melted, just leave it to firm up again.

14. Starting from one of the long sides, roll up the dough into a long log.

15. Using a sharp knife/dough cutter/dental floss, divide the dough log into 9 or 12 portions.

16. Place the dough portions swirl side up onto a tray lined with baking paper, allowing about 1cm space around each scroll. Don't stress if your dough scrolls are not particularly pretty or perfectly round at this stage - they do tend to sort themselves out when proving.

17. Leave the tray at room temperature (or a slightly warm spot) to prove until the scrolls have doubled in size - approximately 1 hour.

18. When the scrolls are proved, preheat the oven to 180°C (160°C fan).

19. Once proved, brush the top of the proved buns with the egg wash (whisk the egg in a small bowl with a fork).

20. Bake until golden brown (about 20 - 30 minutes).

21. While the scrolls are baking, prepare the glaze (if using) by mixing all the ingredients together in a bowl.

22. Once the scrolls are baked, remove the tray from the oven and drizzle the hot buns with the glaze.

Best enjoyed freshly baked or warm slightly in the microwave or oven the next day.

The baked scrolls can be frozen for up to three months (in an airtight container).