Speculaas bread! Surprise your family with this treat 🧑🏻‍🎄

Today we're baking a bread especially for Christmas 🎄 It's a sweet yeast bread with a speculoos filling and tastes fantastic. I prepared it with the Kitchen Aid and the Thermomix.
➡️ Also check out this raclette bread: Best bread in the world for raclette and fondue • Bestes Brot der Welt f...
Products used in the video:
Wire rack geni.us/zeUS*
Flour shaker stainless steel geni.us/wrpHi *
Flour shaker plastic geni.us/NHbAFvM *
Baking Mat geni.us/A4LSCrB *
Wooden cutting board geni.us/zyq9pnU *
Bread Knife geni.us/oFbBTp *
oven mitts. geni.us/gcABKj *
Cast iron roaster geni.us/ZnSHwuX *
Fresh fix geni.us/Q0uBIm *
Silicone pastry brush geni.us/uTL2p *
Loaf pan geni.us/CDo03tk *
Ingredients:
pre-dough
45 g whole milk (boiling)
75 g spelled flour 630
6 grams of yeast
30 grams of sugar
1 egg (size S)
15 g butter (soft)
Dissolve the sugar in the hot milk, then add the other ingredients - the starter last - and mix thoroughly. Cover and leave the dough to rise at room temperature for 10-12 hours until it has doubled in volume.
source piece
80 g water (cold)
20 grams of sugar
5 g psyllium husks
(ground)
3 grams of salt
Pour water over psyllium husks, sugar and salt,
mix thoroughly, allow to cool and, covered, allow to swell at room temperature for 10-12 hours.
filling
100 grams of cream
60 g whole milk
125 g speculoos biscuits (roughly crumbled)
50 g hazelnuts (chopped, roasted)
50 g hazelnuts (ground, roasted)
60 g nougat mass
3 g speculoos spice
Slightly heat the cream and milk, dissolve the nougat in it, add the remaining ingredients, mix everything into a spreadable mass, cover and leave to rest at room temperature for 10-12 hours. After cooling down, place in the refrigerator.
main dough:
pre-dough
source piece
35 g whole milk (cold)
135 g spelled flour 630
90 g wholemeal spelled flour
15 grams of sugar
6 g orange peel (dried, grated, alternatively fresh zest of an organic orange)
Later addition
30 g butter (cold, in pieces)
Mix all ingredients - except butter - on low speed for 8 minutes.
Add the butter and continue kneading the dough on a faster speed
Knead for 6 minutes. Cover and leave the dough to rise at room temperature for 2-4 hours until the volume has increased significantly. Place the dough on a floured work surface and roll out into a rectangle about 20 x 30 cm, about 0.5 cm thick.
Spread the filling evenly over the dough, leaving about 1 cm free on one of the long edges and brush with water. Roll up the dough tightly starting from the long edge coated with the batter and cut the roll in half lengthways.
Twist the two halves together with the open side facing up and press the ends firmly together. Place the dough piece in a well-greased loaf tin, cover and let it rise at room temperature for about 90-120 minutes.
Preheat the oven to 230°C top/bottom heat in good time. For the topping, whisk together the milk and egg and brush the dough in the mold with it. Place the loaf tin with the dough in the oven under steam, reduce the temperature to 190 degrees and bake for 50 minutes.
Tip:
To prevent the bread from getting too dark, it can be covered with baking paper about halfway through the baking time.
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[@ursulazitzmann5384]

Guten Morgen kannst du mir noch kurz schreiben wie du das im Thermomix gemacht hast Temperatur und Einstellungen l.g.uschi

[@angelas1318]

Optisch schon ein Hingucker 👍😋

[@Brotselbermachen]

das war auch sehr lecker

[@cookandbakebyjukka]

Sieht sehr lecker aus 👍 Jetzt heißt es noch die ein oder andere Zutat kaufen und nach backen 😀

[@Brotselbermachen]

Das wird sooo schnell aufgegessen sein 🥰🎉🤩