speculaas pull-apart bread

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Servings loaf

Ingredients

For the dough:

60 g butter
80 ml milk
60 ml water
2 tsp vanilla extract
250 g Speculaas mix 500g
300 g Strong white bread flour plus extra if needed
2 tsp S&P flour improver
3 tsp S&P dried yeast
40 g light brown sugar
1 tsp salt
2 large eggs at room temperature

For the filling:

100 g light brown sugar
2 tsp S&P Sweet 'n' Spice
60 g butter melted

For the caramel glaze:

80 g icing sugar sifted
2 tbsp bottled caramel sauce
warm water

Instructions

To make the dough, warm butter and milk together until butter melts. Stir in the water and vanilla extract and set aside. In a bowl of a stand mixer, put the flour, speculaas mix, flour improver, yeast, sugar and salt and whisk together. Add milk mixture and stir until just combined. With mixer on low, add eggs, one at a time, mixing well after each addition.
Touch the dough and if it really sticks to your fingers, add more flour, two tablespoons at a time, mixing well after each addition, until it is only a little sticky. Knead dough for 7 minutes in mixer until it is smooth and shiny, but very soft and sticky. Place dough in a large, lightly oiled bowl, cover with cling-film and leave to rise in a warm spot until doubled in size (this will take at least 1 hour but may take 2). Preheat oven to 170°C. Grease a 10cm x 22cm loaf tin.
To make the filling: mix together the sugar and speculaas spice.
Once bread has risen, tip onto a lightly floured bench and roll out to a 50cm x 30cm rectangle. Use a ruler to make sure you have the right size. Brush the melted butter over the dough, making sure it is completely covered, then sprinkle the sugar mix evenly over the butter.
Using a sharp knife, cut the dough into five 10cm x 30cm strips. Carefully stack the strips on top of each other (don’t worry if the dough stretches, just pat it back into shape), then cut the stack into six 10 x 5cm rectangles. Carefully transfer the dough pieces to your loaf tin, cut sides up, and side by side. There should be a little bit of space for allowing it to rise. Loosely cover with cling-film and leave to rise in a warm spot for 30 minutes.
Bake for 30-40minutes, checking after 15 minutes to make sure the top isn’t browning too quickly. If it is, cover with tin foil. When the loaf is brown on top and cooked, transfer to a wire rack for 10 minutes before turning out.
While loaf is baking, make the glaze by mixing together the icing sugar and caramel sauce with just enough water to make it drizzle easily. Drizzle glaze over warm loaf and serve with butter. Enjoy!

Notes

Suitable to freeze

Defrost 5-6 hours

TIP: Freeze prior to adding glaze to loaf. Also delicious spread with strawberry jam. Alternatively to cutting & shaping into a rectangle loaf, dough can be rolled up, sliced and cooked in a round spring-form cake tin.

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