Biscoff Babka
Biscoff Babka
Ingredients
For the Dough
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1/2 teaspoon salt
- 1/2 cup milk, lukewarm
- 1 large egg
- 1/4 cup unsalted butter, softened
For the Filling
- 3/4 cup Lotus Biscoff creamy spread, warmed slightly
For the Simple Syrup
- 1/4 cup granulated sugar
- 1/4 cup water
Instructions
- 1
In a large bowl, combine the flour, granulated sugar, active dry yeast, and salt. Whisk to combine.
⏱️ 2 min
- 2
Add the lukewarm milk, large egg, and softened unsalted butter to the dry ingredients. Mix with a spoon until a shaggy dough forms.
⏱️ 3 min
- 3
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-7 minutes.
⏱️ 10 min
- 4
Place the dough in a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise in a warm place for 1-1 1/2 hours, or until doubled in size.
⏱️ 90 min
- 5
Once the dough has risen, gently punch it down and turn it out onto a lightly floured surface. Roll the dough into a rectangle approximately 10x14 inches.
⏱️ 5 min
- 6
Evenly spread the slightly warmed Lotus Biscoff creamy spread over the entire surface of the dough, leaving a small border on one long edge.
⏱️ 3 min
- 7
Starting from the long edge opposite the border, tightly roll the dough into a log.
⏱️ 2 min
- 8
Using a sharp knife, carefully slice the log lengthwise down the center, creating two long halves. Turn the cut sides up.
⏱️ 2 min
- 9
Cross one half over the other, forming an 'X'. Then, twist the two halves together, keeping the cut sides facing up, to create a braided loaf. Pinch the ends together to seal.
⏱️ 3 min
- 10
Carefully transfer the braided dough into a greased 9x5 inch loaf pan. Cover loosely with plastic wrap and let rise for another 30 minutes.
⏱️ 30 min
- 11
Preheat your oven to 350°F (175°C).
⏱️ 15 min•🌡️ 350
- 12
Bake the babka for 30-35 minutes, or until golden brown and cooked through. If the top browns too quickly, you can loosely tent it with aluminum foil.
⏱️ 35 min•🌡️ 350
- 13
While the babka bakes, prepare the simple syrup: In a small saucepan, combine 1/4 cup granulated sugar and 1/4 cup water. Bring to a simmer over medium heat, stirring until the sugar dissolves. Remove from heat.
⏱️ 5 min
- 14
Once the babka is out of the oven, immediately brush the warm simple syrup generously over the top. This will give it a beautiful shine and keep it moist.
⏱️ 2 min
- 15
Let the babka cool in the pan for 10-15 minutes before carefully removing it to a wire rack to cool completely. Serve warm or at room temperature.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Biscoff Babka
Ingredients
For the Dough
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1/2 teaspoon salt
- 1/2 cup milk, lukewarm
- 1 large egg
- 1/4 cup unsalted butter, softened
For the Filling
- 3/4 cup Lotus Biscoff creamy spread, warmed slightly
For the Simple Syrup
- 1/4 cup granulated sugar
- 1/4 cup water
Instructions
- 1
In a large bowl, combine the flour, granulated sugar, active dry yeast, and salt. Whisk to combine.
⏱️ 2 min - 2
Add the lukewarm milk, large egg, and softened unsalted butter to the dry ingredients. Mix with a spoon until a shaggy dough forms.
⏱️ 3 min - 3
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-7 minutes.
⏱️ 10 min - 4
Place the dough in a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise in a warm place for 1-1 1/2 hours, or until doubled in size.
⏱️ 90 min - 5
Once the dough has risen, gently punch it down and turn it out onto a lightly floured surface. Roll the dough into a rectangle approximately 10x14 inches.
⏱️ 5 min - 6
Evenly spread the slightly warmed Lotus Biscoff creamy spread over the entire surface of the dough, leaving a small border on one long edge.
⏱️ 3 min - 7
Starting from the long edge opposite the border, tightly roll the dough into a log.
⏱️ 2 min - 8
Using a sharp knife, carefully slice the log lengthwise down the center, creating two long halves. Turn the cut sides up.
⏱️ 2 min - 9
Cross one half over the other, forming an 'X'. Then, twist the two halves together, keeping the cut sides facing up, to create a braided loaf. Pinch the ends together to seal.
⏱️ 3 min - 10
Carefully transfer the braided dough into a greased 9x5 inch loaf pan. Cover loosely with plastic wrap and let rise for another 30 minutes.
⏱️ 30 min - 11
Preheat your oven to 350°F (175°C).
⏱️ 15 min•🌡️ 350 - 12
Bake the babka for 30-35 minutes, or until golden brown and cooked through. If the top browns too quickly, you can loosely tent it with aluminum foil.
⏱️ 35 min•🌡️ 350 - 13
While the babka bakes, prepare the simple syrup: In a small saucepan, combine 1/4 cup granulated sugar and 1/4 cup water. Bring to a simmer over medium heat, stirring until the sugar dissolves. Remove from heat.
⏱️ 5 min - 14
Once the babka is out of the oven, immediately brush the warm simple syrup generously over the top. This will give it a beautiful shine and keep it moist.
⏱️ 2 min - 15
Let the babka cool in the pan for 10-15 minutes before carefully removing it to a wire rack to cool completely. Serve warm or at room temperature.
⏱️ 15 min