Thursday, February 18, 2010

Kids Cooking Thursday: Speculaas Fruit Scrolls

This is a recipe I modified from a Hot Cross Bun recipe I tried a few years back. I wanted something spicy and fruity, but with a bit of a twist (har har) so we used dutch biscuit spices, and made a jam scroll-y type thing.

Speculaas Fruit Scrolls
4 cups good quality plain flour
1/2 tsp salt
1 1/2 cups lukewarm milk
15g dried yeast (I used 2x 8g sachets)
1/4 cup sugar
2 1/2 tsps speculaas spices (recipe follows, for those who aren't lucky enough to get it sent from Holland ready made)
60g soft butter
1 egg
1/2 cup sultanas
1/2 cup craisins
1/2 cup chopped dried apricots
approx 1/2 cup jam (we used the last of our Strawberry, Blueberry & cranberry conserve)

Put yeast in bowl with the milk and 1 teaspoon sugar. Leave for 10-15 mins until it starts to froth.
Sift flour, salt, spice into bowl and add sugar. Rub in butter and add egg, milk and yeast mixture and fruit. Knead for at least 10 minutes or until elastic.
If the dough is sticky you may have to add a little more flour.

Place into a greased bowl, cover with glad wrap and leave in a warm spot until double in size. (No point giving times, with it being Summer over here and all, my kitchen is way hot).
Punch down to original size and knead lightly until smooth. Roll out into a thinnish rectangle (but no holes) and spread with jam.

Roll into a log, working from the long end. With a sharp knife, cut into slices about an inch thick, and place on a baking paper lined tray about 1 cm apart.

Cover with a tea towel and stand in a warm spot for about 15 mins or until double in size.
Place in 200 c oven for about 20 mins or until cooked.

Speculaas Kruiden(Spices)
2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp nutmeg
1/4 tsp ground aniseed
knifepoint of pepper

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MuMmARat said...

You know, I think I have all the ingredients for these!!! I even have that same jam LOL!!

They look very very yummy!

I need to get back into Kids Cooking and actually posting about it...I feel like I'm so far behind at the moment.