Name: Sticky speculaas buns
Cook time: 25 min
Total time: 25 min
Ingredients: 500 g Strong white bread flour; 1 tsp salt; 40 g caster sugar; 7 g S&P dried yeast; 200 ml milk (lukewarm); 50 g unsalted butter; 1 large egg; 20 g S&P flour improver; 60 g unsalted butter (very soft); 2 tsp S&P Sweet 'n' Spice; 50 g soft brown sugar; 100 g pecan nuts or walnut pieces (optional); 90 g soft brown sugar; 4 tbsp double cream

Sticky speculaas buns

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Cook Time 25 mins

Total Time 25 mins

Servings buns

Ingredients

Dough:

500 g Strong white bread flour
1 tsp salt
40 g caster sugar
7 g S&P dried yeast
200 ml milk lukewarm
50 g unsalted butter
1 large egg
20 g S&P flour improver

60 g unsalted butter very soft
2 tsp S&P Sweet 'n' Spice
50 g soft brown sugar
100 g pecan nuts or walnut pieces optional

Sticky topping:

90 g soft brown sugar
4 tbsp double cream

Instructions

Put lukewarm milk in bread machine pan. Add fresh yeast, egg and sugar. Sprinkle flour over the liquid, add salt, butter and flour improver. When the cycle has finished, remove the dough from the machine. Place on a lightly floured surface and roll out into a rectangle about 40 x 25cm.
Make filling by beating the butter until creamy, then beat in the speculaas spice and sugar. Spread the mixture over the dough leaving a 5mm border around the edges. Scatter the nuts over (optional) then roll into a 40cm long roll. Cut into 12 equal pieces and space slightly apart in a well greased 22 x 28 x 4cm baking or roasting tin. Cover and leave to rise in a warm place until doubled in size (approx 30 minutes) – OR chill overnight. Preheat the oven to 180-200°C.
Make topping by putting all the ingredients into a small saucepan, bring to the boil. Reduce the heat and simmer for 1 minute. Pour the hot mixture over the buns. Bake for 20-25 minutes until golden and firm. Leave to cool in the tin for 10 minutes, then turn out carefully – the caramel will be hot. Leave to cool on a wire rack, serve warm or at room temperature.