Sweet Biscoff Bread with Custard
Directions
- 1Add lukewarm milk, yeast, sugar, and vanilla sugar to a deep bowl. Mix well and let rest for 5 minutes.
- 2Add lukewarm milk, yeast, sugar, and vanilla sugar to a deep bowl. Mix well and let rest for 5 minutes.
- 3Add lukewarm milk, yeast, sugar, and vanilla sugar to a deep bowl. Mix well and let rest for 5 minutes.
- 4Add the beaten egg and sunflower oil, then mix well.
- 5Add the beaten egg and sunflower oil, then mix well.
- 6Add the beaten egg and sunflower oil, then mix well.
- 7Add the flour, salt, and butter. Knead for 10-12 minutes until smooth.
- 8Add the flour, salt, and butter. Knead for 10-12 minutes until smooth.
- 9Add the flour, salt, and butter. Knead for 10-12 minutes until smooth.
- 10Cover the dough and let it rise for 1 hour in a warm spot or until it doubles in size.
- 11Cover the dough and let it rise for 1 hour in a warm spot or until it doubles in size.
- 12Cover the dough and let it rise for 1 hour in a warm spot or until it doubles in size.
- 13For the custard, add the egg yolks, granulated sugar, and vanilla sugar to a deep bowl. Mix for about 1 minute until light and fluffy.
- 14For the custard, add the egg yolks, granulated sugar, and vanilla sugar to a deep bowl. Mix for about 1 minute until light and fluffy.
- 15For the custard, add the egg yolks, granulated sugar, and vanilla sugar to a deep bowl. Mix for about 1 minute until light and fluffy.
- 16Add cornstarch and 50 ml milk. Mix until smooth and lump-free.
- 17Add cornstarch and 50 ml milk. Mix until smooth and lump-free.
- 18Add cornstarch and 50 ml milk. Mix until smooth and lump-free.
- 19Bring the remaining 500 ml milk to a boil in a saucepan. Remove from heat once it boils.
- 20Bring the remaining 500 ml milk to a boil in a saucepan. Remove from heat once it boils.
- 21Bring the remaining 500 ml milk to a boil in a saucepan. Remove from heat once it boils.
- 22Gradually add the hot milk to the egg mixture while stirring continuously to prevent the eggs from curdling.
- 23Gradually add the hot milk to the egg mixture while stirring continuously to prevent the eggs from curdling.
- 24Gradually add the hot milk to the egg mixture while stirring continuously to prevent the eggs from curdling.
- 25Return the mixture to the saucepan and cook over medium heat, stirring constantly until the custard thickens (a few minutes).
- 26Return the mixture to the saucepan and cook over medium heat, stirring constantly until the custard thickens (a few minutes).
- 27Return the mixture to the saucepan and cook over medium heat, stirring constantly until the custard thickens (a few minutes).
- 28Remove from heat and let cool completely. Cover with plastic wrap to prevent a skin from forming.
- 29Remove from heat and let cool completely. Cover with plastic wrap to prevent a skin from forming.
- 30Remove from heat and let cool completely. Cover with plastic wrap to prevent a skin from forming.
- 31Punch down the dough and divide it into two equal portions. Shape each portion into a ball.
- 32Punch down the dough and divide it into two equal portions. Shape each portion into a ball.
- 33Punch down the dough and divide it into two equal portions. Shape each portion into a ball.
- 34On a floured surface, roll out one ball into a rectangle of approximately 35x40 cm.
- 35On a floured surface, roll out one ball into a rectangle of approximately 35x40 cm.
- 36On a floured surface, roll out one ball into a rectangle of approximately 35x40 cm.
- 37Spread a layer of Biscoff spread on both long sides of the dough, leaving the center free.
- 38Spread a layer of Biscoff spread on both long sides of the dough, leaving the center free.
- 39Spread a layer of Biscoff spread on both long sides of the dough, leaving the center free.
- 40Roll tightly from both long sides towards the center, leaving some space in between.
- 41Roll tightly from both long sides towards the center, leaving some space in between.
- 42Roll tightly from both long sides towards the center, leaving some space in between.
- 43Place the rolled dough on a baking sheet lined with parchment paper.
- 44Place the rolled dough on a baking sheet lined with parchment paper.
- 45Place the rolled dough on a baking sheet lined with parchment paper.
- 46Fill the groove in the center with custard and top with a row of Biscoff cookies.
- 47Fill the groove in the center with custard and top with a row of Biscoff cookies.
- 48Fill the groove in the center with custard and top with a row of Biscoff cookies.
- 49Pipe another layer of custard over the cookies and spread it evenly.
- 50Pipe another layer of custard over the cookies and spread it evenly.
- 51Pipe another layer of custard over the cookies and spread it evenly.
- 52Lightly press with plastic wrap.
- 53Lightly press with plastic wrap.
- 54Lightly press with plastic wrap.
- 55Brush the sides of the dough with beaten egg and sprinkle with sesame seeds.
- 56Brush the sides of the dough with beaten egg and sprinkle with sesame seeds.
- 57Brush the sides of the dough with beaten egg and sprinkle with sesame seeds.
- 58Let the dough rise for 30 minutes in a warm spot until it doubles in size.
- 59Let the dough rise for 30 minutes in a warm spot until it doubles in size.
- 60Let the dough rise for 30 minutes in a warm spot until it doubles in size.
- 61Bake the bread in a preheated oven at 200°C (392°F) for 12-18 minutes until golden brown.
- 62Bake the bread in a preheated oven at 200°C (392°F) for 12-18 minutes until golden brown.
- 63Bake the bread in a preheated oven at 200°C (392°F) for 12-18 minutes until golden brown.
- 64Let cool completely.
- 65Let cool completely.
- 66Let cool completely.
- 67Heat the Biscoff spread in a saucepan over low heat, stirring constantly.
- 68Heat the Biscoff spread in a saucepan over low heat, stirring constantly.
- 69Heat the Biscoff spread in a saucepan over low heat, stirring constantly.
- 70Fill the grooves in the bread with the warm spread. Let it set.
- 71Fill the grooves in the bread with the warm spread. Let it set.
- 72Fill the grooves in the bread with the warm spread. Let it set.
- 73Melt the white chocolate using a double boiler and place it in a piping bag.
- 74Melt the white chocolate using a double boiler and place it in a piping bag.
- 75Melt the white chocolate using a double boiler and place it in a piping bag.
- 76Slice the Biscoff bread into pieces and decorate with drizzles of white chocolate.
- 77Slice the Biscoff bread into pieces and decorate with drizzles of white chocolate.
- 78Slice the Biscoff bread into pieces and decorate with drizzles of white chocolate.
Ingredients
- 250 ml warm milk (lukewarm)
- 250 ml warm milk (lukewarm)
- 250 ml warm milk (lukewarm)
- 7 g instant yeast
- 7 g instant yeast
- 7 g instant yeast
- 25 g granulated sugar
- 25 g granulated sugar
- 25 g granulated sugar
- 8 g vanilla sugar
- 8 g vanilla sugar
- 8 g vanilla sugar
- 1 medium egg
- 1 medium egg
- 1 medium egg
- 30 ml sunflower oil
- 30 ml sunflower oil
- 30 ml sunflower oil
- 500 g all-purpose flour
- 500 g all-purpose flour
- 500 g all-purpose flour
- 4 g salt
- 4 g salt
- 4 g salt
- 20 g unsalted butter
- 20 g unsalted butter
- 20 g unsalted butter
- 1 beaten egg
- 1 beaten egg
- 1 beaten egg
- 0 sesame seeds
- 0 sesame seeds
- 0 sesame seeds
- 2 medium egg yolks
- 2 medium egg yolks
- 2 medium egg yolks
- 100 g granulated sugar
- 100 g granulated sugar
- 100 g granulated sugar
- 16 g vanilla sugar
- 16 g vanilla sugar
- 16 g vanilla sugar
- 50 g cornstarch
- 50 g cornstarch
- 50 g cornstarch
- 50 ml milk
- 50 ml milk
- 50 ml milk
- 500 ml milk
- 500 ml milk
- 500 ml milk
- 150 g biscoff spread
- 150 g biscoff spread
- 150 g biscoff spread
- 0 biscoff cookies
- 0 biscoff cookies
- 0 biscoff cookies
- 200 g biscoff spread
- 200 g biscoff spread
- 200 g biscoff spread
- 50 g white chocolate
- 50 g white chocolate
- 50 g white chocolate
Equipment
deep bowlsaucepanbaking sheetparchment paperrolling pinpastry bagknifewhiskspatula