Spekulatius buns

Spekulatius buns

Total: 1 hr 40 min. | Active: 20 min.
vegetarian
Nutritional value / piece: 424 kcal
, Fat: 6 g
, Carbohydrate: 80 g
, Protein: 11 g
I love yeast dough and I love Spekulatius. For this recipe, I have combined the two and turned them into Spekulatius buns. The perfect afternoon snack on a cold, grey day!

Ingredients

8 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Yeast dough

500 g white flour
1 tsp salt
30 g sugar
130 g Caramel biscuits (e.g. Lotus), finely crushed
½ cube yeast (approx. 20 g, crumbled
3 dl milk, lukewarm

To ice

150 g icing sugar
½ tsp cinnamon
2 tbsp water
30 g Caramel biscuits (e.g. Lotus), finely crushed
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How it's done

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Yeast dough

In a bowl, mix the flour with all the other ingredients up to and including the yeast. Pour in the milk, knead for approx. 5 mins. to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.

To shape

Divide the dough into 8 portions, shape into balls. Place the dough balls on a baking tray lined with baking paper.

To bake

Approx. 20 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, place on a cooling rack and leave to cool completely.

To ice

Thoroughly mix the icing sugar, cinnamon and water. Dip the top of the buns into the icing, sprinkle with the crushed biscuits, leave to dry.

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