Ideal brunch material: speculaas bread

speculaas breadI love brunch, it’s my idea of an ideal Sunday. Preferably, I stay in my pajamas until noon, unless we have guest of course. Because inviting guest allows you to really go for it and fry and bake anything you fancy. I recently bought a new cookbook by Juliette’s, a famous cookie bakery in Bruges, all around speculaas, the cinnamon and ginger cookie that is very popular in Belgium. It contained an excellent recipe for the cookie itself (which I won’t blog about, as it was for industrial quantities, but do try my speculaas recipe) and lots of recipes to use up any left-over cookies, like in this bread. Really easy and totally delicious! The recipe is for 2 small loafs, so you can always pop one in the freezer if you want. Here’s how to make it:

Lightly warm 220 g milk in the microwave and stir in 25 g dried yeast until it is dissolved. In a large bowl, mix 1 egg with 550 g bread flour and add the milk mixture. Knead well, cover with cling film or a dry tea towel and leave to rise until doubled in size.

Knock the air out of the dough, add 10 g salt, 25 g sugar and 125 softened butter cut in cubes and knead until you get an elastic dough that no longer sticks to your work surface (about 5 tot 10 min). Allow to rise until doubled in size.

Knock the air out of the dough and split in to two. From each half, keep a small piece (100 g) apart. Roll out the big piece to a long rectangle and put a speculaas biscuit at the long end of the rectangle. Flip the dough with the cookie over, add another cookie and continue until you reached the end of the dough (you need about 200 g speculaas biscuits in total for the 2 breads). Roll out the small piece to a rectangle as well and use it to wrap your rolled bread in. Repeat with the second batch. Put in a buttered loaf tin, brush with a beaten egg and leave to rise for another 45 min. Preheat the oven to 160 C and bake for 25 min or until the bread sounds hollow when tapped on the bottom.

If you don’t have speculaas biscuits, I’m sure this will work with other biscuits as well, it’s easiest if you use rectangular once. I think ginger biscuits would taste great as well. Enjoy!

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One thought on “Ideal brunch material: speculaas bread

  1. Pingback: A belgian classic: (gluten-free) speculaas | Deliciously Sarah

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