VOC spice bun with “Van Weesp” cinnamon liquor injection

Recipe by Joost Van den Hoven & Rob Rademaker from Netherlands – Dilmah Real High Tea Global Challenge 2015 Silver Medal Winners

Voc Bun Dough:
500g flour
25 g yeast
15 g salt
20 g sugar
50g whole egg
230 g of ice water
200g butter


Weigh the egg in ice water so that the total weight of 280gr is not exceeded.

Knead the dough in the Kitchen Aid with a dough hook

Add the salt to last

The dough does not need to be smooth.

Roll the dough into a square.

Fold in the butter.

Roll out the dough.

Fold it in three. Turn a quarter.

Roll the dough again.

Fold it in three. Turn it sideways (all round)

Roll out the dough.

Fold it in three. Turn it sideways.

Roll the dough again.

Fold it in three.

Cover dough with plastic wrap and let rest for 30 minutes in the refrigerator

The dough is now ready for processing

Roll the dough after the break on 28 x 32 cm

The dough is now 1cm thick

Fill the wafer with the filling.

Cut strips of 1.5 cm

Lay a strip perpendicular to the bench. Put both hands on it and make a reverse roll movement.

Transfer the dough into the desired shape

For the filling
225g almond
120 g yellow cream
25 g egg
5 g cinnamon
2 g nutmeg
1 g cloves powder
1 g sri lanka pepper

Mix everything together

Yellow cream
120g whole milk
40 g yolk
70 g sugar
12 g custard powder

Combine the yolks, sugar and custard powder until its white. Bring the milk to a boil and cook the yellow cream.

Van Weesp Cinnamon injection:

50 gr. Sugar
100 gr. Water
1 cinnamon stick
½ zeste of an orange
100 gr. Van weesp Cinnamon Liquor

Make a sugar syrup from the first ingredients, when it’s cooled add the Cinnamon liquor

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