I have been inspired by a lot of vegan baking posts of late, especially the Little Blog of Vegan, whose bakes always look so delicious, so I committed to a weekend of Vegan baking, Alongside a vegan carrot cake for work and a vegan no bake Lotus Biscoff tart for home, I also wanted to develop something new. I love baking bread and also have a passion for Lotus Biscoff biscuits. So I set about trying to bring the flavour of speculoos, which is basically what a biscoff biscuit is, into a roll that had a little bit of sweetness but not too much and had to have those lovely spice flavours.
![Biscoff Sweet Rolls](http://cluckmuckcook.co.uk/wp-content/uploads/2019/03/IMG_2947.jpg)
Biscoff Sweet Rolls
As always with anything Biscoff related, my youngest son volunteers as chief tester and he is a hard judge to please. A few attempts later I got the thumbs up, the rolls being the right consistency and they had enough spices to amp up the actual Biscoff spread also added to the dough.
![Biscoff Sweet Rolls](http://cluckmuckcook.co.uk/wp-content/uploads/2019/03/IMG_2950.jpg)
Biscoff Sweet Rolls
These are easy enough to make and are delicious slightly warm but can also be stored in an airtight box for a day or two.
With the amount of Lotus Biscoff biscuits we get through in our house you would think we are sponsored by them, sadly not, we are just addicts 😉
Makes 9-10 rolls
INGREDIENTS
130g warm water
250g white bread flour
1 teaspoon dry yeast
25g soft brown sugar
60g Biscoff spread
1 teaspoon vanilla bean extract
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
30g vegetable oil (I use rapeseed oil)
Icing sugar to dust
Method
- Whisk together the hand warm water with the Biscoff spread, brown sugar, vanilla extract and yeast.
- In the bowl of a stand mixer with a dough hook, mix together the flour, salt and spices.
- Pour in the liquid mixture and add the oil.
- Knead for 7 minutes in the mix until the dough is smooth and elastic. If doing this by hand, knead for about 10 minutes.
- Place the dough into a lightly oiled bowl, cover with clingfilm and allow to rise in a warm place until doubled in size (about 2 hours).
- Once risen, knead for a minute to knock the air out and divide the dough into 50g balls. You should get around 9-10.
- Line a baking tray with baking parchment.
- Shape each piece of dough into a tight ball and place them onto the baking tray giving them room to rise.
- Oil a piece of cling film and gently lay over the top of the rolls to stop them drying out.
- Allow to rise again until they are double in size.
- Preheat the oven to 180 degrees C /160 degrees C Fan, and bake for about 15 minutes, until golden.
- Dust with some icing sugar on top.
- 130g warm water
- 250g white bread flour
- 1 teaspoon dry yeast
- 25g soft brown sugar
- 60g Biscoff spread
- 1 teaspoon vanilla bean extract
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- 30g vegetable oil (I use rapeseed oil)
- Icing sugar to dust
- Whisk together the hand warm water with the Biscoff spread, brown sugar, vanilla extract and yeast.
- In the bowl of a stand mixer with a dough hook, mix together the flour, salt and spices.
- Pour in the liquid mixture and add the oil.
- Knead for 7 minutes in the mix until the dough is smooth and elastic. If doing this by hand, knead for about 10 minutes.
- Place the dough into a lightly oiled bowl, cover with clingfilm and allow to rise in a warm place until doubled in size (about 2 hours).
- Once risen, knead for a minute to knock the air out and divide the dough into 50g balls. You should get around 9-10.
- Line a baking tray with baking parchment.
- Shape each piece of dough into a tight ball and place them onto the baking tray giving them room to rise.
- Oil a piece of cling film and gently lay over the top of the rolls to stop them drying out.
- Allow to rise again until they are double in size.
- Preheat the oven to 180 degrees C /160 degrees C Fan, and bake for about 15 minutes, until golden.
- Dust with icing sugar
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