Speculaas spiced swirls

Other than brownies and cupcakes, cinnamon swirls are one of the most popular homemade treats that Little S takes into school on a Friday – not surprising really as a sweet spiced bun, prettily swirled and drizzled with icing is hard to resist! I really enjoy the whole process of making them of – I find there’s something magical about baking yeast risen pastries, the waiting and patience required seems to make the end result all the more special. Besides, you can get on with other things and then ‘ta da’ you’re on to the next stage of the process.

So when I was lucky enough to be sent a sample of some speculate spice from VanDotsch (samples are surely one of the highlights of being a food blogger!) I immediately thought of a speculaas spiced swirl bun. Speculaas is, after all a combination of cinnamon, cloves and other spices, surely a perfect spice combo for swirl buns. And my, are they good or what? They’re as warm and cosy as cinnamon buns but with an extra spice dimension which enhances the overall flavour. Mighty delicious, so much so they were hoovered up in seconds! I really would recommend investing in some speculaas spice for a little foray into Dutch spicing and to add another layer to your usual spiced goodies.

Speculaas Spiced Swirl Buns

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

makes about 25

300ml dairy-free milk, I used Oatly

3 tbsp dairy-free margarine, such as Pure

450-500g plain flour

2 tsp dried yeast

50g or 1/4 cup sugar

1 tsp speculaas spice powder [optional]

1/2 tsp salt

2 tbsp cornflour

For the filling:

1/3 cup caster sugar

1 tbsp speculaas spice powder

3 tbsp dairy-free margarine

For the glaze:

2 tbsp soft brown sugar

2 tbsp water

2 tbsp pearl sugar/sugar crystals

And/or:

1/4 cup icing sugar

Water to make into a runny paste

1. Melt the spread and milk together – you want it to be warm and melted but not hot
2. In a bowl mix together the flour, yeast, sugar, spice, cornflour and salt
3. Make a well in the centre and pour in the warm milk mix
4. Bring together to a soft dough and knead until it’s smooth and bounces back when prodded
5. Cover and let double in size
6. Mix together the spice and caster sugar. Set aside.
7. Knock back the risen dough and roll out to a large rectangle
8. Smear on the dairy-free margarine. Sprinkle over the sugar and spice mix, then roll up tightly into a long sausage
9. Cut into even slices – I managed to get 25 small slices from mine
10. Place on lined baking sheets and cover. Leave to rise again for another half an hour
11. Preheat the oven to 180 degrees Centigrade/Gas Mark 4/375 degrees F
12. Bake for 17-20 minutes until risen, golden and cooked through
13. Melt the brown sugar with the water and brush over the top of the hot buns and sprinkle with the pearl sugar (if using)
14. Remove from the pans and peel off the paper
15. Drizzle with the water icing