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Make this Twisted Apple Speculaas Bread when you want to impress your family or friends. It’s the perfect bread to serve in the fall or during the holiday season, as it makes two delightful loaves that are so pretty with their twisted form. Flavored with Speculaas Spice, a fun mixture of cinnamon, nutmeg, cloves, aniseed, cardamom, ginger, and white pepper, it’ll fill your house with the delightful scent of Autumn.
This recipe is a modified version of one I found on King Arthur Baking several years ago, and I thought the twisted version of bread was such a nice change from one that is braided or rolled. My husband loves raisins, so I added them to half of this recipe. And rather than cinnamon, I opted to use King Arthur Baking Ingredients, as I find this spice mixture quite lovely, not only for cookies, but for baked goods, too.
See recipes that use Speculaas Spice Here. And if you’d prefer to make your own spice, please see the homemade version below.
Make Your Own Homemade Speculaas Spice
INGREDIENTS:
ground cinnamon
nutmeg
cloves
aniseed
cardamom
ginger
ground white pepper
In a small bowl, combine ground cinnamon, nutmeg, cloves, aniseed, cardamom, ginger, and ground white pepper. Mix well. Store spice in a container in a cool, dry place for up to 6 months. Makes almost 4 tablespoons.
Instructions for Making this Recipe
Gather all your ingredients so that you have everything close at hand on the counter or table.
Prepare the Dough
In a large mixing bowl, combine the all-purpose flour, potato flakes, granulated sugar, instant yeast, and salt, mixing well. Add the softened butter, vanilla extract, large egg, and whole milk. Stir until dough holds it’s form.
Knead by hand or by kneading hook for 7-8 minutes until smooth.
Place the dough in a greased bowl, turning to coat. Cover and let rise until double, 1 1/2 – 2 hours.
Make the Filling
While the dough is rising, combine the filling ingredients.
In a small bowl, stir together the granulated sugar, all-purpose flour, and Speculaas spice.
Peel, core, and coarsely grate the apple. Place in a medium bowl. Pour lemon juice over the grated the fruit and mix together.
Sprinkle the sugar mixture over the apples and mix well. Set aside.
Assemble the Twisted Bread
Turn out risen dough onto a lightly floured surface and gently punch down two-three times. Divide dough in half. Roll each into 10″x12″ rectangle.
Spread half of the apple filling over the dough, leaving a 1/2″ margin along the edges. If desired, sprinkle raisins over the fillings.
Starting with the long side, roll the dough into a log, sealing the edge.
Cut the log in half lengthwise. Place each half, filled side up, side-by-side on a baking sheet lined with parchment or a silicone baking mat.
Twist the two logs together, keeping the filling side up, working from the center to the ends. Pinch the ends together. Repeat with the second piece of dough.
Cover the dough and allow to rise for one hour.
Bake in preheated 350°F oven for 30-35 minutes until lightly browned. Remove from oven and allow to cool before glazing.
You may need to cover the bread with aluminum foil the last ten minutes to keep edges from getting too dark.
Glaze the Bread
In a small bowl, mix together the powdered sugar, vanilla extract, and whole milk until creamy. Drizzle over loaves.
This twisted bread is perfect for a special brunch or even an afternoon snack with coffee or tea. Serve slices warm or at room temperature on a pretty bread plate. This recipe will make 2 loaves and will serve 16-20 people.
To store, place bread in a plastic freezer bag or a tightly sealed container. You may also freeze this bread for up to 2 months, wrapped securely in plastic wrap, aluminum foil, and then in a plastic freezer bag. Thaw bread inside the freezer bag before taking it out to ensure minimum moisture loss.
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Twisted Apple Speculaas Bread
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Ingredients
Dough
- 3 cups all-purpose flour
- 1/2 cup instant potato flakes
- 3 tablespoons granulated sugar
- 2 teaspoons instant yeast
- 1 teaspoon salt
- 4 tablespoons butter (softened)
- 1 teaspoons vanilla extract
- 1 large egg
- 1 cup whole milk
Filling
- 1/2 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon Speculaas spice
- 1 cup Gala apple (peeled, cored, and grated)
- 1 tablespoon lemon juice
- 1/2 cup raisins (optional)
Glaze
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons whole milk
Instructions
- Gather all your ingredients so that you have everything close at hand on the counter or table.
Prepare the Dough
- In a large mixing bowl, combine the all-purpose flour, potato flakes, granulated sugar, instant yeast, and salt, mixing well.
- Add the softened butter, vanilla extract, large egg, and whole milk. Stir until dough holds it's form.
- Knead by hand or by kneading hook for 7-8 minutes until smooth.
- Place the dough in a greased bowl, turning to coat. Cover and let rise until double, 1 1/2 – 2 hours.
Make the Filling
- While the dough is rising, combine the filling ingredients.
- In a small bowl, stir together the granulated sugar, all-purpose flour, and Speculaas spice.
- Peel, core, and coarsely grate the apple. Place in a medium bowl. Pour lemon juice over the grated the fruit and mix together.
- Sprinkle the sugar mixture over the apples and mix well. Set aside.
Assemble the Twisted Bread
- Turn out risen dough onto a lightly floured surface and gently punch down two-three times. Divide dough in half. Roll each into 10"x12" rectangle.
- Spread half of the apple filling over the dough, leaving a 1/2" margin along the edges. If desired, sprinkle raisins over the filling.
- Starting with the long side, roll the dough (cinnamon roll style) into a log, sealing the edge.
- Cut the log in half lengthwise. Place the half-logs, filled side up, side-by-side on a baking sheet lined with parchment or a silicone baking mat. Twist the two logs together, keeping the filling side up, working from the center to the ends. Pinch the ends together. Repeat with the second piece of dough. Cover the dough and allow to rise for one hour.
- Bake in preheated 350℉ oven for 30-35 minutes until lightly browned. (May need to cover with aluminum foil the last ten minutes to keep edges from getting too dark.) Remove from oven and allow to cool before glazing.
Glaze the Bread
- In a small bowl, mix together the powdered sugar, vanilla extract, and whole milk until creamy. Drizzle over loaves. Makes 2 loaves.
Notes
Nutrition
This twisted bread looks lovely and very festive. I’ve never used speculuss spice in baking. I’ve heard of speculuss cookies from Belgium. I guess the spice originated from those. I doubt I can buy the ready mixed spice here in Italy but I guess I can make my own as you suggest!
Do try speculaas spice. I think you will enjoy it!
This twisted apple bread looks amazing! Perfect for breakfast on Thanksgiving morning.
Thanks so much for stopping by. Yes, this would make a wonderful item for Thanksgiving breakfast.