Ingredients
For the dough:
1 Cup plus 1 Tbsp (240 ml) whole milk at room temperature
2 Tbsp (17 g) instant yeast
12 Tbsp (170 g) unsalted butter, softened at room temperature
1/4 Cup plus 3 Tbsp (85 g) granulated sugar
1 1/2 tsp (7 g) kosher salt
3 large eggs
2 large egg yolks
4 1/2 cups (540 g) all-purpose flour
For the filling:
1 1/2 sticks (171 g) unsalted butter
1 cup (200 g) granulated sugar
3 Tbsp Spicewalla Speculoos Blend
1/2 tsp kosher salt
For the glaze:
2 Cups (227 g) powdered sugar
1/4 Cup (60 ml) buttermilk
1 tsp Speculoos Blend
1/2 tsp kosher salt
Flaky sea salt to garnish, optional
Preparation
This recipe makes 10-12 speculoos buns!
- In the bowl of a mixer fitted with a dough hook, combine the milk and yeast. Give it a quick whisk, and let sit for 5 minutes. Add butter, sugar, salt, eggs, yolks, and flour. Turn the mixer on medium speed and mix until shiny and elastic, 20 to 30 minutes. Scrape down the bowl with a spatula after the first 15 minutes to make sure everything is getting incorporated.
- Take the bowl off the mixer and cover it with a piece of plastic. Let it proof at room temperature until doubled in size, 45 minutes to 1 hour. When doubled, gently deflate the dough with your hand, cover again and transfer to the fridge for three hours or overnight.
- To make the filling, cream together the butter, sugar, speculoos blend, and salt in a mixing bowl until uniform. Leave the filling at room temperature until you’re ready to assemble the buns.
- Remove the dough from the fridge and turn it out onto a lightly floured work surface. With a rolling pin, roll out the dough to a 16” x 20”. Spread the filling over the dough in an even layer, going all the way to the edges, and then roll the dough into a tight log, starting with the 20” edge. Slice the log into 1 ½” thick rounds, for 10 to 12 buns. Set the buns into a parchment-lined, greased 13” x 18” baking dish or pan, spacing them evenly apart. Cover loosely with plastic and set the buns in a warm spot to proof and double in size, about 45 minutes to 1 hour.
- While the buns proof, make the glaze. Whisk together the powdered sugar, buttermilk, Speculoos spice blend, and salt. Then heat the oven to 350 degrees with a rack in the middle. When the buns have doubled in size, uncover and transfer them to the oven. Bake until they are deep golden brown, about 30 to 35 minutes.
- Remove from the oven and let the buns cool until warm to the touch. Drizzle the glaze all over the top of the buns, and sprinkle with a pinch of flaky sea salt if desired.
- Pull apart and enjoy, ideally while still warm!
