Soft Chocolate Speculoos Buns: Festive Holiday Treat!

Weiche Schoko Spekulatius Broetchen – what a mouthful, and what an even more delightful treat to bake and savor! I am absolutely thrilled to share with you a recipe that perfectly encapsulates the cozy, festive spirit of the holiday season, transforming a simple bread roll into an extraordinary culinary experience. Imagine waking up to the irresistible aroma of freshly baked, incredibly soft rolls, infused with the warm, aromatic spices of traditional Spekulatius cookies and generous chunks of decadent chocolate.

This delightful creation isn’t just a breakfast item; it’s a celebration. While Spekulatius is famously known as a spiced biscuit enjoyed throughout Germany, the Netherlands, and Belgium during Advent and Christmas, these broetchen take that beloved flavor profile and elevate it into a pillowy, tender bread. People adore this dish for its unique blend of textures and tastes: the gentle chewiness of the bread, the delightful melt of chocolate, and the unmistakable, comforting spice that evokes cherished winter memories. Every bite of these Weiche Schoko Spekulatius Broetchen offers a harmonious balance of sweetness and spice, making them an ideal companion for your morning coffee or a delightful afternoon fika. Prepare to fall in love with this truly special festive bake!

this Recipe

Ingredients:

• For the Dough:
  • 500g (approx. 4 cups) strong bread flour or all-purpose flour (I prefer a bread flour for a chewier crumb, but good quality all-purpose works beautifully too)
  • 7g (2 ¼ teaspoons) active dry yeast, or 20g (¾ ounce) fresh yeast (If using fresh yeast, crumble it directly into the warm milk and sugar mixture)
  • 250ml (1 cup) whole milk, lukewarm (around 105-115°F / 40-46°C – warm to the touch but not hot, so you don’t kill the yeast!)
  • 75g (⅓ cup) granulated sugar, plus a pinch for activating the yeast
  • 60g (¼ cup) unsalted butter, softened to room temperature (this is crucial for a smooth incorporation into the dough)
  • 1 large egg, at room temperature (just like the butter, room temperature eggs emulsify better into the dough)
  • 5g (1 teaspoon) fine sea salt (always use fine salt in baking, it dissolves more evenly)
  • 1 ½ teaspoons Spekulatius spice mix (you can find this pre-made, or create your own with cinnamon, cloves, nutmeg, ginger, and cardamom)
  • 100g (approx. ¾ cup) dark chocolate, chopped into small chunks or chips (I love using a good quality bar and chopping it myself for varied texture, but good quality chips work too)
• For the Egg Wash:
  • 1 egg, beaten with 1 tablespoon milk or water (this gives our “Weiche Schoko Spekulatius Broetchen” that beautiful golden sheen)
• Optional Glaze/Topping:
  • 50g (½ cup) powdered sugar
  • 1-2 tablespoons milk or water (for a simple drizzle)
  • A sprinkle of pearl sugar or finely crushed Spekulatius cookies (for extra texture and festive flair)

Preparing Your Yeast Starter and Initial Dry Mix

1. Activate the Yeast: In a medium-sized bowl, pour your lukewarm milk. Sprinkle the 7g of active dry yeast over the milk, along with a pinch of the granulated sugar. Gently stir it once or twice. Let this mixture sit for 5-10 minutes. You should see a foamy, bubbly layer forming on the surface – this is proof that your yeast is alive and ready to work its magic! If it doesn’t foam, your yeast might be old, or your milk was too hot or too cold. It’s best to start again with fresh yeast and correctly tempered milk. This initial step is vital for the lightness and softness of our “Weiche Schoko Spekulatius Broetchen”.
2. Combine Dry Ingredients: While your yeast is activating, in a large mixing bowl (or the bowl of your stand mixer), combine the 500g of flour, the remaining 75g of granulated sugar, the 5g of fine sea salt, and the 1 ½ teaspoons of Spekulatius spice mix. Whisk these dry ingredients together thoroughly. This ensures the salt, sugar, and spices are evenly distributed throughout the flour, preventing pockets of overly salty or plain dough. The aroma of the Spekulatius spice mix will already begin to fill your kitchen, setting the festive mood!

Mixing and Kneading the Luxurious Dough

3. Combine Wet and Dry: Once your yeast mixture is beautifully foamy, pour it into the bowl with your dry ingredients. Add the room-temperature egg to the bowl as well.
4. Initial Mixing: Using a sturdy wooden spoon or the dough hook attachment of your stand mixer, begin to mix the ingredients together. At first, it will look shaggy and a bit messy, but keep going. The goal here is to bring everything together into a cohesive mass. If you’re doing this by hand, a Danish dough whisk can be incredibly helpful here.
5. The First Knead: Once the ingredients are roughly combined and no dry streaks of flour remain, it’s time to knead! If using a stand mixer, knead on low speed for about 5 minutes. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8-10 minutes. At this stage, the dough will be quite sticky, but resist the urge to add too much extra flour. A sticky dough is a sign of a well-hydrated dough, which will result in softer, more tender “Weiche Schoko Spekulatius Broetchen”. You’re aiming for a dough that starts to come together, developing some elasticity.
6. Incorporating the Butter: Now comes the glorious butter! Add the 60g of softened unsalted butter to the dough, one tablespoon at a time, while the mixer is running on low speed (or gradually knead it in by hand). This part can feel a bit counter-intuitive as the dough might seem to separate and become even stickier initially. Don’t panic! Continue kneading. It will take another 5-8 minutes (or 10-15 minutes by hand) of persistent kneading for the butter to be fully absorbed and for the dough to transform. This is a critical step for achieving that signature soft, rich texture. The butter enriches the dough, making it incredibly tender and flavorful. You’ll know it’s ready when the dough becomes smooth, elastic, and pulls away cleanly from the sides of the bowl (or your hands). It should pass the windowpane test: stretch a small piece of dough thinly; if you can see light through it without it tearing, your gluten has developed beautifully.
7. Adding the Chocolate: Finally, add your 100g of chopped dark chocolate. Knead it in for just another 1-2 minutes on low speed, or by hand, until the chocolate is evenly distributed throughout the dough. Be careful not to over-knead once the chocolate is in, as you don’t want to melt it too much or crush the chunks completely. We want those lovely pockets of melted chocolate in our baked buns!

First Proof: Letting the Dough Develop Flavor and Volume

8. Prepare for Proofing: Lightly grease a clean, large bowl with a tiny bit of neutral oil (vegetable, canola, or a spray). Form your dough into a smooth ball and place it in the greased bowl, turning it once to coat the entire surface with oil. This prevents a dry skin from forming on the dough during proofing.
9. The First Rise: Cover the bowl tightly with plastic wrap or a clean kitchen towel. Place the bowl in a warm, draft-free spot in your kitchen. A slightly warm oven (turned off, with just the light on) or simply a warm counter away from open windows works wonderfully. Allow the dough to rise for 1 to 1 ½ hours, or until it has visibly doubled in size. Patience is key here! The rising time can vary depending on the ambient temperature. A slower, cooler rise often develops more complex flavors, but for this recipe, a standard warm rise is perfect for achieving those soft, fluffy “Weiche Schoko Spekulatius Broetchen”. You’ll notice the dough looks plump and feels airy when gently poked.
10. Gentle Punch Down: Once doubled, gently punch the dough down to release the air. This redistributes the yeast, evens out the temperature, and creates a finer crumb structure. Turn the dough out onto a lightly floured work surface.

Shaping Our Delectable “Weiche Schoko Spekulatius Broetchen”

11. Divide the Dough: Divide the dough into 12 equal pieces. For precision, you can use a kitchen scale to ensure each piece weighs roughly the same (around 85-90g each). Uniform sizing helps ensure even baking.
12. Pre-shape (Optional but Recommended): Take each piece of dough and gently round it into a tight ball. You can do this by cupping the dough with your hand and rolling it against the work surface in a circular motion, applying gentle pressure. This pre-shaping step creates surface tension, which helps in achieving a smoother, more even final shape. Let these pre-shaped balls rest for 5-10 minutes, covered, to relax the gluten. This makes the final shaping much easier.
13. Final Shaping: Now for the final shaping of our soft buns. Take one pre-shaped ball. Flatten it slightly with the palm of your hand. Then, pull the edges of the dough towards the center and pinch them together tightly at the bottom. Flip the dough over so the pinched seam is on the bottom, and then gently cup it with your hand, rolling it against the clean (not floured) work surface to create a perfectly round, smooth bun. This technique ensures a tight surface, leading to a beautiful rise and a smooth crust. Arrange the shaped “Weiche Schoko Spekulatius Broetchen” on a baking sheet lined with parchment paper, leaving about 2-3 inches of space between each bun to allow for expansion.

Second Proof: The Final Ascent Before Baking

14. The Second Rise: Once all your buns are beautifully shaped and placed on the baking sheet, lightly cover them with a clean kitchen towel or a sheet of plastic wrap (sprayed with a little oil to prevent sticking). Return them to that warm, draft-free spot for their second proof. This will take approximately 45-60 minutes, or until the buns look noticeably puffy and have nearly doubled in size again. They should feel very light and airy when gently touched. This second proof is essential for the incredible softness of the finished product. Do not rush this stage! Over-proofing can lead to collapse in the oven, while under-proofing will result in dense, heavy buns.

Baking Our “Weiche Schoko Spekulatius Broetchen” to Golden Perfection

15. Preheat the Oven: About 15-20 minutes before the end of the second proof, preheat your oven to 190°C (375°F). Make sure your oven rack is in the middle position.
16. Prepare the Egg Wash: In a small bowl, whisk together the egg and 1 tablespoon of milk or water for the egg wash.
17. Egg Wash Application: Gently brush the tops of the proofed buns with the egg wash. Be very delicate here, as you don’t want to deflate the beautifully risen dough. The egg wash provides a lovely golden-brown crust and a subtle sheen.
18. Bake: Place the baking sheet with the buns into the preheated oven. Bake for 18-22 minutes, or until the “Weiche Schoko Spekulatius Broetchen” are deeply golden brown on top and sound hollow when tapped on the bottom. The rich aroma of Spekulatius and baking bread will fill your entire home – it’s truly intoxicating!
19. Cooling: Once baked, transfer the “Weiche Schoko Spekulatius Broetchen” from the baking sheet to a wire rack to cool. It’s important to let them cool on a rack to prevent the bottoms from becoming soggy. While they are incredibly tempting to eat immediately, letting them cool for at least 15-20 minutes allows the internal structure to set and the chocolate to cool slightly, preventing burns.

Optional Glaze or Finishing Touches (Making Them Extra Special)

20. Prepare the Glaze: If you’re opting for a glaze, while the buns are cooling (they can be slightly warm), whisk together the powdered sugar with 1 tablespoon of milk or water. Add more milk/water a few drops at a time until you reach a smooth, pourable consistency – not too thick, not too runny.
21. Apply the Glaze: Drizzle the glaze generously over the cooled or slightly warm “Weiche Schoko Spekulatius Broetchen” using a spoon or a whisk. For an even more festive look, you can sprinkle them with a little pearl sugar or finely crushed Spekulatius cookies immediately after glazing, before the glaze sets.
22. Serve and Enjoy: These “Weiche Schoko Spekulatius Broetchen” are best enjoyed fresh on the day they are baked, ideally still slightly warm. They are perfect for breakfast, brunch, or an afternoon fika with a cup of coffee or hot cocoa. Store any leftovers in an airtight container at room temperature for up to 2-3 days, though I doubt they’ll last that long! You can gently reheat them in a microwave for 10-15 seconds for that fresh-from-the-oven experience. Get ready to fall in love with these incredibly soft, spiced, and chocolate-filled delights!

Conclusion:

And there you have it, my friends! We’ve reached the grand finale of our baking journey, and I genuinely hope you’re as excited as I am about the prospect of bringing these magnificent creations to life in your own kitchen. I truly believe that this recipe for Weiche Schoko Spekulatius Broetchen isn’t just another item on your baking list; it’s an experience, a delightful fusion of comforting tradition and joyful innovation that will utterly transform your mornings, your coffee breaks, and any moment in between that calls for a touch of edible magic. What makes these rolls an absolute must-try, you ask? Well, it’s the unparalleled combination of their incredible tenderness—each bite is like sinking into a cloud—paired with the warming, aromatic spices of classic Spekulatius, which evokes a sense of cozy nostalgia, all beautifully punctuated by pockets of melting chocolate. It’s a symphony of textures and flavors that dances on your palate, offering a unique profile that stands out from any other sweet roll you’ve ever tasted. This isn’t just bread; it’s a hug in baked form, a little piece of edible sunshine that carries the whisper of festive cheer, yet is perfect for any time of the year. The aroma alone as they bake will fill your home with an intoxicating scent, promising a reward that far exceeds the effort. Trust me, once you experience the soft crumb and the perfect balance of spice and sweetness, you’ll understand exactly why I can’t stop raving about them.

Serving Suggestions to Elevate Your Experience:

One of the many charms of these delightful Weiche Schoko Spekulatius Broetchen is their incredible versatility when it comes to serving. While they are undeniably perfect enjoyed simply warm, straight from the oven, perhaps with just a light dusting of powdered sugar, there are countless ways to enhance your enjoyment. For a truly classic treat, slather a warm roll with a generous dollop of good quality butter, allowing it to melt into the soft interior. It’s pure, unadulterated bliss. If you’re feeling a bit more adventurous, consider serving them alongside your morning coffee or tea; their gentle spice and chocolate notes pair wonderfully with a robust brew. They also make an exquisite accompaniment to a rich hot chocolate, creating an indulgent experience that’s perfect for a chilly afternoon. For a delightful breakfast or brunch spread, consider offering them with various jams or preserves, especially a tart berry jam or a bright apricot conserve, which would provide a lovely contrast to the sweetness of the roll. And for a decadent dessert, imagine serving a slightly warmed broetchen with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream, perhaps with a drizzle of chocolate sauce. The warmth of the roll against the cool creaminess is simply divine. Don’t limit yourself to just one occasion; these rolls are truly adaptable for any meal or snack, bringing joy wherever they go.

Creative Variations to Make Them Your Own:

While the original recipe is perfection in itself, I always encourage a little culinary creativity! These Weiche Schoko Spekulatius Broetchen offer a fantastic canvas for your personal touches. Fancy a different chocolate experience? Feel free to swap out the dark chocolate for milk chocolate chips for a sweeter profile, or even white chocolate for a creamy, distinct flavor. You could even use a mix of different chocolates for added complexity. For those who adore texture, try folding in a handful of finely chopped nuts, such as toasted almonds, pecans, or walnuts, with the chocolate chips—they’ll add a wonderful crunch and depth of flavor. If you want to brighten the spice, a touch of finely grated orange or lemon zest mixed into the dough can lift the flavors beautifully, adding a subtle citrusy aroma. For an extra festive touch, consider adding a pinch more cinnamon, cardamom, or even a tiny bit of ginger to the spice mix. And if you’re a fan of glazes, a simple sugar glaze made with powdered sugar and a touch of milk or orange juice can add a lovely sheen and an extra layer of sweetness. You could even try a chocolate ganache drizzle for ultimate indulgence. Another fun variation is to make them smaller, mini broetchen, perfect for parties or as bite-sized treats. Or, for a truly surprising center, you could try tucking a small cube of marzipan or a spoonful of Nutella inside each roll before baking. The possibilities are truly endless, allowing you to tailor this recipe to your precise preferences and mood. Don’t be afraid to experiment!

So, what are you waiting for? I wholeheartedly urge you to set aside some time this week, gather your ingredients, and embark on this wonderful baking adventure. You won’t regret the moment you pull these golden, aromatic Weiche Schoko Spekulatius Broetchen from your oven. The satisfaction of baking something so utterly delicious from scratch is unparalleled, and the joy you’ll bring to your loved ones (or simply yourself!) with each tender, spiced, chocolate-filled bite is immeasurable. Don’t hesitate—dive into this recipe and discover your new favorite baked good. Once you’ve made them, please, please share your experience! I’d absolutely love to hear about your baking triumphs, your favorite serving suggestions, or any creative variations you came up with. Tag me in your photos, leave a comment below, or just tell me how much you enjoyed them. Your feedback and stories are what make this culinary community so vibrant and inspiring. Happy baking, everyone!

Soft Chocolate Speculoos Buns (Weiche Schoko Spekulatius Broetchen)

Imagine waking up to the irresistible aroma of freshly baked, incredibly soft rolls, infused with the warm, aromatic spices of traditional Spekulatius cookies and generous nut nougat cream. This delightful creation is a celebration, offering a harmonious balance of sweetness and spice, perfect for morning coffee or an afternoon fika.

Prep Time
1 Hours

Cook Time
22 Minutes

Total Time
7 Minutes

Servings
12 buns

Ingredients

• 100ml warm water
• 21g fresh yeast (or 7g active dry yeast)
• 80g brown sugar (divided)
• 600g strong bread flour (Type 550)
• 200g Greek yogurt (2% fat)
• 1/2 tsp cardamom
• 1-2 tsp Spekulatius spice mix
• 60g unsalted butter, softened
• 1 tsp fine sea salt
• 100g nut nougat cream
• 40g unsalted butter, softened (additional)
• For egg wash:
• 1 egg yolk
• 1 tbsp milk
• Optional Glaze:
• 50g powdered sugar
• 1-2 tbsp milk or water
• Pearl sugar or finely crushed Spekulatius cookies (for topping)

Instructions

1. Step 1
   In a medium bowl, combine 100ml warm water, 21g fresh yeast, and a pinch of brown sugar. Stir gently and let sit for 5-10 minutes until foamy.
2. Step 2
   In a large mixing bowl, whisk 600g strong bread flour, remaining 80g brown sugar, 1 tsp fine sea salt, 1/2 tsp cardamom, and 1-2 tsp Spekulatius spice mix until thoroughly combined.
3. Step 3
   Pour the activated yeast mixture and 200g Greek yogurt into the dry ingredients. Mix with a spoon or dough hook until a shaggy dough forms.
4. Step 4
   Knead the dough on low speed for 5-8 minutes (stand mixer) or 8-10 minutes (by hand) until it starts to come together and develop some elasticity. The dough will be sticky.
5. Step 5
   Gradually add 60g softened unsalted butter, one tablespoon at a time, continuing to knead for 5-8 minutes until fully absorbed, and the dough becomes smooth, elastic, and passes the windowpane test.
6. Step 6
   Add the additional 40g softened unsalted butter and 100g nut nougat cream. Knead for just 1-2 minutes until these ingredients are evenly distributed throughout the dough.
7. Step 7
   Lightly grease a clean bowl. Form the dough into a smooth ball, place it in the bowl, and turn once to coat. Cover tightly and let rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
8. Step 8
   Once doubled, gently punch down the dough to release air. Turn it out onto a lightly floured work surface.
9. Step 9
   Divide the dough into 12 equal pieces (approx. 85-90g each). Round each piece into a tight ball and let rest, covered, for 5-10 minutes. Flatten each ball slightly, pull the edges to the center, pinch the seam tightly at the bottom. Flip, and roll against the surface to create a smooth, round bun. Arrange on a parchment-lined baking sheet, leaving 2-3 inches between each.
10. Step 10
    Lightly cover the shaped buns with a clean kitchen towel or oiled plastic wrap. Return them to a warm, draft-free spot for their second proof, approximately 45-60 minutes, until noticeably puffy and nearly doubled in size again.
11. Step 11
    About 15-20 minutes before the end of the second proof, preheat your oven to 190°C (375°F).
12. Step 12
    In a small bowl, whisk 1 egg yolk and 1 tbsp milk for the egg wash. Gently brush the tops of the proofed buns, being careful not to deflate them.
13. Step 13
    Place the baking sheet in the preheated oven and bake for 18-22 minutes, or until the buns are deeply golden brown on top and sound hollow when tapped on the bottom.
14. Step 14
    Transfer the baked buns from the baking sheet to a wire rack to cool for at least 15-20 minutes.
15. Step 15
    For an optional glaze, whisk 50g powdered sugar with 1-2 tbsp milk or water until smooth. Drizzle over cooled or slightly warm buns. Optionally, sprinkle with pearl sugar or finely crushed Spekulatius cookies. Serve fresh and enjoy! Store leftovers in an airtight container at room temperature for up to 2-3 days; reheat gently in a microwave for 10-15 seconds for a fresh-from-the-oven experience.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.