Lotus Biscoff (Speculoos) Buns Recipe

As much as I love cinnamon buns, I thought it might be nice to mix things up a little and was inspired by a Lotus Biscoff cheesecake I had recently to adapt the classic brioche swirl, dropping the cinammon and adding that classic speculoos flavour instead.

As this is a brioche based dough I'd recommend using a stand mixer as it would be difficult to incoporate the eggs and butter by hand.

If you are making brioche by hand, check out Ethan Chlebowski's method.

Ingredients

Dough

• 560g white bread flour
• 240g warm milk
• 100g granulated/caster sugar
• 70g softened unsalted butter
• 7g instant yeast
• 2 medium eggs
• 2 tsp salt
• 1/4 tsp baking soda
• (optional) A few Biscoff biscuits for topping

Filling

• 200g soft brown sugar
• 200g Biscoff spread (Aldi's spread tastes the same)

Frosting

• 150g cream cheese
• 100g softened unsalted butter
• 110g icing sugar
• 3 tbsp Biscoff spread
• ~50ml milk to loosen

Method

• Add milk, flour, yeast, baking soda, and salt to your mixer. Pop it on low to bring it all together.
• Add the eggs one at a time until they're combined.
• Add the sugar and knead on medium for around 5 minutes.
• Add the butter a little at a time until it's all incorporated and knead on high for 7-10 minutes. Though dough should come away from all sides of the mixer and a gluten windowpane test should be possible.
• For the dough into a ball and place into a lightly crease bowl. Cover and proof for 1.5-2 hours until doubled in size.
• Pre-heat your oven to 180°c fan.
• Roll the dough out on your worktop with a rolling pin into an approximately 45cm x 45cm square.
• Melt the Biscoff spread for your filling in the microwave (approx 20s @ 750w)  and stir in your soft brown sugar.
• Spread the filling over your dough using an offset spatula or metal spoon.

Leave a little gap at the bottom of your dough empty as the dough sticks to itself and you should end up with better swirls at the end.

• Tightly roll the dough from the top towards you to form a nice even roll.

• Tap the ends in a little to even them off and using a pastry scraper or sharp knife, cut the two ends off.

• Evenly divide the dough into 12 even pieces. Place them into your baking tray and squash them down a little.

I use these foil trays as they're the perfect size to make two lots of 6 and means I can apply the frosting while the buns are still in the tray. As I usually gift my bakes to people, I don't have to worry about finding another container.

• Cover your trays either with another inverted tray or tightly with clingfilm and allow to proof for around 45 minutes.

• Once proofed, bake in the oven for 20-22 minutes at 180°c fan until golden brown.
• While your buns are baking, create your frosting by combining the cream cheese, butter, icing sugar, and Biscoff spread with your stand mixer's balloon whisk. Slowly add a little milk at a time until the frosting loosens up a little.

• Once your buns are out of the oven, immediately cover with your frosting and optionally crush a few Biscoff biscuits over the top.

• The Biscoff Buns are best served warm and can be reheated in the microwave. I've found 20s in my 750w microwave works great.
• Enjoy! 😋