The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Speculaas Rolls, with thanks to freerk

breadsong's picture
breadsong

Speculaas Rolls, with thanks to freerk

Hello,
freerk posted in December about Levine's Divine Speculaas Rolls; they certainly did look divine to me,
and perfect to bake for Christmas gifts. They were so delicious!, I baked them twice, wanting to share these :^)

Update: I wanted to include the link to Levine's original post (another lovely photo),
and the link to Mis Recetas Favoritas (where more shaping photos can be found);
don't the rolls featured in these posts look incredible?!



For spice, I increased the quantity a bit and used Penzey's Baking Spice (thanks, K!); this spice mix contributed a lovely flavor, and I bet Syd's Hot Cross Bun spice mix would be really good for these rolls too!
(MC offered some nice thoughts about spices in this post (lovely Almond-Orange Honey Cakes, or pain d'épice)). 

The almond paste recipe freerk linked to in his comments was a breeze to make; the  inclusion of lemon in the almond paste filling is outstanding. I used candied lemon peel and was delighted with how the filling tasted. 

For the second bake, I added some whole grain flour and a preferment, used a firmer filling, and took more care in sealing the bottoms of the rolls (I had some almond paste leak out in the first bake).

These pictures are not as nice as freerk’s video of the process for making these rolls; they were taken the second time around (the letters for each photo correspond with the method below):

                           (a)                                                            (b)                                                         (c)
  

                            (d)                                                          (e)                                                          (f)
  

                             (f)                                                            (g)                                                       (g)     
  

                              (h)                                                         (i)                                                         (j)
  

...and here's the whole bunch (18 rolls):



If you want to see an incredibly nice job of shaping these rolls, please see these rolls made by dawkins!

Here is the quantity, for 18 rolls (note, the dough weight total includes the weight of the almond paste):



Thank you, freerk (and of course to his baking friend Levine), for these delicious, pretty rolls.
They were a real treat!

Happy baking everyone!
:^) from breadsong

Submitted to Susan's weekly YeastSpotting event :^)

 

Comments

ananda's picture
ananda

They look spectacular, Breadsong!

A lemon-flavoured almond filling sounds wonderful

Best wishes

Andy

breadsong's picture
breadsong

Hi Andy,
Thank you so much!
The lemon-almond filling was really lovely, and paired beautifully with the spice in these rolls.
:^) from breadsong

SylviaH's picture
SylviaH

Beautifully done,Breadsong!  Nice write up and photos!  

I love the shaping of these tasty pretty rolls.  I also made them for the holidays using my freshly made candied orange peel...my husband loved them.  The recipe also gave me a good reason to use the canned Love n Bake almond paste, it worked very nicely.  

Sylvia

breadsong's picture
breadsong

Hi Sylvia,
It's so good to hear you've made, and enjoyed these rolls - my husband loved them too :^)
Your orange-almond flavor combination sounds delicious!
It is also good to know the filling worked out well with the Love'n'Bake almond paste - that's a nice product.
Thank you so much for your kind words, Sylvia!
:^) from breadsong

varda's picture
varda

Those are lovely, Breadsong.   -Varda

breadsong's picture
breadsong

Thank you so much, Varda  :^)
I was delighted to see freerk's post and remember thinking 'wow' when looking at the pictures and video.
:^) from breadsong

MC's picture
MC

...are these plump little rolls with the almond filling peeking out.  So glad you gave the recipe for the almond paste! I am eager to try it. Maybe next week in my frangipane for the Galette des rois? I'll make twice the amount so that I can try the speculaas rolls too. :-) Thank you so much, breadsong! I am happy to see the local red wheat flour worked out well. It is such a pleasure to use grains that have grown near us... 

 

breadsong's picture
breadsong

Hi MC,
Thank you so much for your kind comment!
I hope you enjoy these rolls, and the almond paste, for the rolls and your Galette des rois
(what a lovely thing to make at this time of year).
Some of these rolls were given to my local farmer, and I wanted to bake them using some of his flour :^)
:^) from breadsong

rolls's picture
rolls

beautiful, thanks for step by step pics :)

breadsong's picture
breadsong

Hello rolls,
Thanks so much!
freerk's video was fantastic and so helpful, these photos weren't really necessary...
but as I was shaping these, I was really enjoying how the dough balls were turning into flowers...
and couldn't help grabbing the camera.
:^) from breadsong

Janetcook's picture
Janetcook

Breadsong,

I have been eyeing this recipe for awhile and now I am thinking it is time to give it a go....after I get Pat's scones done....

I noticed you made yours with a pre-ferment and I am wondering how it changed the outcome.  I would imagine a bit more flavor due to the dough having longer wet time to develope flavor but figured I had better ask...I was thinking I would try a soaker but your pre-ferment looks inviting too....soo many decisions to make now that I have learned a few tricks :-)

Thanks for the posting and I live your pictures.  Makes it really easy to follow your directions.  

Take Care,

Janet

breadsong's picture
breadsong

Hi Janet,
I'm thinking now about the two different bakes, and what might have been different.
Unfortunately I did not taste any of the rolls from the second batch, as I'd earmarked them all as gifts...
The main reason for wanting to use a preferment for the second batch was to have as good a keeping quality as possible, as I was delivering them to family and friends the day after I baked them. I timed the bake for late in the evening the day before, but I thought a preferment couldn't possibly hurt, for this reason and also to potentially increase flavor.
So glad you liked the photos, and hope you enjoy those scones and these rolls - beautiful recipes both.
Thank you so much for your comment, Janet, and happy baking to you!
:^) from breadsong

Janetcook's picture
Janetcook

Thanks for the response.  I didn't realize pre-ferments with IY increased keeping quality too...these details still elude me but now that I have grasped the basics I appear to be holding onto the details better too so this little tid-bit I will remember and utilize when I don't want to use my sd :-)

Take Care,

Janet

breadsong's picture
breadsong

Hi Janet,
I checked back to Mr. Hamelman's book, page 18, and he notes the acidity from using a preferment increases the keeping quality (Advanced Bread and Pastry notes lower pH delays the staling process). 
The rolls we enjoyed from the first batch didn't hang around  long - staling was not going to be an issue with those ones! - but I thought a preferment couldn't hurt for the second batch.
:^) from breadsong

Franko's picture
Franko

These look so delicious breadsong and the shaping is lovely. The problem is.. now I don't know which to make first, these or the sticky toffee pudding you showed us on your last post. It is nice to have such tempting options though. Thanks for sharing!

Franko

breadsong's picture
breadsong

Hi Franko!
I am very grateful for this forum, and to all of the talented baking authors, bakers and bloggers out there who share so much good information :^) ... so many good ideas to draw from ... that cake of Rose's, and those rolls of Levine's ...
I had to make them both!
Thank you so much for your nice comment!
:^) from breadsong

PiPs's picture
PiPs

I am a sucker for anything with an almond paste filling ... and lemon as well!

I don't think I have ever eaten anything like them .... they look like Heaven!

They look great breadsong ... quite a little production line you had going there. Love the shaping photos as well.

Cheers,
Phil 

breadsong's picture
breadsong

Hi Phil,
Heavenly, yes they are.
And a production line it was, although perhaps not a very fast one;
it's a good thing I'm not getting paid by the hour :^)
It was very relaxing, though, puttering away shaping these.
Thanks so much, Phil, and I'm glad you enjoyed the photos (although they are nothing compared to yours!!!).
:^) from breadsong

 

Syd's picture
Syd

Beautiful shaping and very thoroughly documented Breadsong. They just look so pretty.  I love the taste of almonds, too.  :)

All the best,

Syd

breadsong's picture
breadsong

Hi Syd,
Thank you so much!
The next time I make these rolls, I'm going to use your Hot Cross Buns spice mix (the freshly-ground spices in that spice mix of yours are wonderful!). I'd also like to try the rolls again using the water roux method, as you did for your Hot Cross Buns (the baker at Mis Recetas Favoritas used a similar technique in her recipe, too. I am happy to follow along in all of your talented footsteps!).
:^) from breadsong

Winnish's picture
Winnish

Absolutely beautiful shaping!
I just love it 

breadsong's picture
breadsong

...and consider it such a compliment coming from someone so skilled at braiding and shaping loaves!
And your pitas, sprinkled with za'atar, are beautiful too!
:^) from breadsong

Winnish's picture
Winnish

Thank you for your compliment :) 

I keep learning everyday, and  I've just learned a beautiful braiding from you :)