Breads & Buns/ Dutch Recipes

Speculaas Twist Bread

I recently bought a little jar of ‘speculaas‘ spices (they are a mixture of spices like cinnamon, nutmeg, cloves, ginger, white pepper and a few others) and I was trying to come up with something I could bake that was different than the obvious ‘pepernoten’ or ‘speculaas’ cookies. I decided to go with a recipe mix of a Nutella Twist Bread and Cinnamon bread rolls. Instead of adding cinnamon to the butter/sugar mixture, I added some ‘speculaas’ spices. That was a great idea because the bread is delicious!

Speculaas Twist Bread

Print Recipe


  • 7 gram active dry yeast (1 sachet)
  • 250 ml warm milk
  • 30 gram sugar
  • 400 gram all purpose flour (high grade)
  • 1 teaspoon salt
  • 50 gram soft butter
  • 1 egg
  • -- For the filling--
  • 50 gram soft butter
  • 4-5 tablespoon sugar (brown or caster)
  • 2 1/2 teaspoons Speculaas spices
  • Icing sugar for decoration (optional)



Mix yeast, milk, sugar and egg together in a bowl or measuring jug. Leave for 10 minutes for the yeast to activate.


Add flour and salt in a bowl of a stand mixer.


Once yeast is foamy, add to the flour and salt. Also add the soft butter.


Knead the dough with dough hook for about 5-10 min until smooth (if the dough is a bit too sticky add a bit of flour).


Take the dough out of the bowl, it should be a pretty clean bowl. Oil the bowl, put the dough back and cover with plastic wrap.


Place the bowl in a warm space, for example the oven turned off. Let it double in size. This takes between 1-2 hours usually.


For the filling combine the butter, sugar and speculaas spices until a spreadable consistency.


Once the dough is doubled in size, deflate the dough and roll it out into a large rectangle, about 1 cm thick.


Spread the dough with the speculaas filling and roll up from the long side.


Cut through the centre of the roll of dough and twist each side over the other.


Bring the two ends together to form a circle and press the dough together to make a nice looking twist.


Cover the bread with an oiled plastic wrap and let it rise again until double in size.


Preheat oven to 200 degrees Celsius


Place the bread in the preheated oven for about 15-20 minutes until cooked through and golden brown. You can cover the bread with aluminum foil near the end if the top browns too fast.


Let the twist bread cool on a wire rack before dusting with icing sugar.


If the dough is too sticky add a little bit more flour. It should feel sticky to touch but not so sticky that the dough keeps sticking to your fingers. If you don't have Speculaas Spices, there are plenty of recipes to find that tell you how to make these spices.