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