Irresistible Biscoff Babka
This irresistible biscoff babka recipe is the perfect dessert! Biscoff, a traditional Belgian cookie spread, is the star of this mouth-watering dessert. It is easy to make and packed with flavor and texture – crunchy cookie crumbles, rich buttery dough, and sweet caramelized biscoff spread inside and out. Whether you’re hosting a dinner party or just need a sweet treat, this biscoff babka will surely impress.
Do you find yourself irresistibly drawn to the delightful taste of Biscoff? Prepare to have your taste buds tantalized like never before with our heavenly creation: Biscoff Babka. This mouthwatering dessert is a dream come true for all Biscoff enthusiasts, offering a soft and fluffy pastry infused with the distinct flavor of Biscoff spread. So, if you’ve been craving a treat that will satisfy your sweet tooth and leave you wanting more, you’ve come to the right place.
Why you will love this babka
- Soft, Rich, and Buttery – This brioche-style dough bakes up incredibly soft and fluffy, making every slice tender and delicious.
- Loaded with Biscoff Flavor – Swirls of creamy Biscoff spread melt into the dough, giving you that irresistible caramelized cookie flavor in every bite.
- Beautiful Bakery-Style Loaf – The twisted layers create a stunning swirl that looks impressive but is surprisingly easy to make at home.
- Perfect for Breakfast or Dessert – Enjoy it warm with coffee in the morning or as a sweet treat any time of day.
Ingredients and substitutes
- Milk – I use warm whole milk to activate the yeast and create a soft, tender dough. Whole milk gives the best flavor, but you can also use 2% milk. Non-dairy milk such as almond or oat milk will work, though the bread may be slightly less rich.
- Yeast – This recipe uses instant or active dry yeast. Instant yeast can be mixed directly into the dough, while active dry yeast should be dissolved in the warm milk first.
- Sugar – lightly sweetens the dough and helps feed the yeast. You can substitute with light brown sugar if preferred.
- Eggs – The dough uses whole eggs plus an egg yolk, which enrich the dough and give the babka its soft, brioche-like texture. The extra yolk adds richness and color.
- Flour – I use bread flour for this babka because the higher protein helps create a stronger dough with a soft, fluffy texture and beautiful swirls. If you don’t have bread flour, all-purpose flour works perfectly well, though the loaf may be slightly softer.
- Salt – Just a small amount of salt balances the sweetness and enhances the flavor of the dough.
- Butter – Softened unsalted butter is kneaded into the dough to make it rich and tender. If using salted butter, reduce the added salt slightly.
- Biscoff Spread – The star of this recipe! Biscoff cookie butter creates the delicious caramelized cookie swirl inside the babka. Any similar cookie butter spread works well if Biscoff is unavailable.
- Egg Wash – A simple egg mixed with a little milk brushed on top helps the loaf bake to a beautiful golden brown.
Step by step – biscoff babka recipe
1. Make the Dough
In the bowl of a stand mixer, combine the warm milk, sugar, and yeast. Add the eggs and egg yolk and whisk briefly to combine.
Add the flour and salt, then mix with the dough hook until a soft dough forms. Knead for about 5 minutes until the dough begins to come together and look smooth.
Add the softened butter a little at a time, allowing it to fully incorporate before adding more. Continue kneading for 6–8 minutes, until the dough is smooth, elastic, and slightly tacky.
2. First Rise
Transfer the dough to a lightly greased bowl, cover, and let it rise in a warm place for about 1 to 1½ hours, or until doubled in size.
3. Roll and Fill
Punch down the dough and roll it on a lightly floured surface into a large rectangle (about 12 × 16 inches / 30 × 40 cm).
Spread an even layer of Biscoff spread over the dough, leaving a small border around the edges. Sprinkle crushed Biscoff cookies over the top for extra flavor and texture.
4. Shape the Babka
Starting from the long side, roll the dough tightly into a log.
Using a sharp knife, slice the log lengthwise down the center to expose the layers. Twist the two halves together, keeping the cut sides facing upward so the filling is visible.
Place the twisted dough into a greased 9 × 4-inch loaf pan.
5. Second Rise
Cover loosely and let the babka rise again for about 45–60 minutes, until slightly puffy.
Brush the top with egg wash for a shiny golden crust.
6. Bake
Bake at 350°F / 180°C for 35–40 minutes, or until the loaf is golden brown and cooked through.
7. Finish with Biscoff
While the babka is still warm, gently warm a few tablespoons of Biscoff spread and drizzle it over the top. Sprinkle with more crushed Biscoff cookies for a crunchy finish.
Let the babka cool slightly before slicing and serving.
Biscoff Babka Recipe
This soft and fluffy Biscoff Babka is made with a rich brioche-style dough and filled with creamy Biscoff spread and crushed Biscoff cookies. Twisted into beautiful swirls and baked until golden, it’s a bakery-style sweet bread that’s perfect for breakfast, brunch, or dessert.
Ingredients
- 180 ml (¾ cups) Warm milk (110°F/45°C)
- 45 g (3 tbsp) Granulated sugar or honey
- 7 g (2¼ tsp) Instant yeast
- 100 g (2 large) Eggs
- 50 g (large) Egg yolk
- 9 g (1 tsp) Kosher salt
- 500 g (4 cups) All-purpose flour
- 113 g (½ cups) Unsalted butter melted and slightly cooled
- 300 g (1¼ cups) Lotus Biscoff spread
- 100 g (8 cookies) Biscoff cookies finely crushed
- 100 g (½ cups) Lotus Biscoff spread melted for glazing
- 50 g (4 cookies) Biscoff cookies roughly crushed for topping
Method
- Make the Dough – In the bowl of a stand mixer, combine the warm milk, sugar, and yeast. Add the eggs and egg yolk and whisk briefly to combine. Add the flour and salt, then mix with the dough hook until a soft dough forms. Knead for about 5 minutes until the dough begins to come together and looks smooth. Add the softened butter a little at a time, allowing it to fully incorporate before adding more. Continue kneading for 6–8 minutes, until the dough is smooth, elastic, and slightly tacky.180 ml Warm milk , 45 g Granulated sugar or honey, 7 g Instant yeast, 100 g Eggs, 50 g Egg yolk, 9 g Kosher salt, 500 g All-purpose flour, 113 g Unsalted butter
- First Rise – Transfer the dough to a lightly greased bowl, cover, and let it rise in a warm place for about 1 to 1½ hours, or until doubled in size.
- Roll and Fill – Punch down the dough and roll it on a lightly floured surface into a large rectangle (about 12 × 16 inches / 30 × 40 cm). Spread an even layer of Biscoff spread over the dough, leaving a small border around the edges. Sprinkle crushed Biscoff cookies over the top for extra flavor and texture.
- Shape the Babka – Starting from the long side, roll the dough tightly into a log. Using a sharp knife, slice the log lengthwise down the center to expose the layers.Twist the two halves together, keeping the cut sides facing upward so the filling is visible. Place the twisted dough into a greased 9 × 4-inch loaf pan.300 g Lotus Biscoff spread, 100 g Biscoff cookies
- Second Rise – Cover loosely and let the babka rise again for about 45–60 minutes, until slightly puffy. Brush the top with egg wash for a shiny golden crust.
- Bake – Bake at 350°F / 180°C for 35–40 minutes, or until the loaf is golden brown and cooked through.
- Finish with Biscoff – While the babka is still warm, gently warm a few tablespoons of Biscoff spread and drizzle it over the top. Sprinkle with more crushed Biscoff cookies for a crunchy finish. Let the babka cool slightly before slicing and serving.100 g Lotus Biscoff spread, 50 g Biscoff cookies
Notes
- Measuring flour – For best results, weigh the flour if possible. If using cups, spoon the flour into the measuring cup and level it off to avoid adding too much, which can make the dough dense.
- Dough consistency – The dough should be soft and slightly tacky but not overly sticky. If it feels very sticky, add 1–2 tablespoons of flour at a time while kneading.
- Biscoff filling – If the Biscoff spread is too thick to spread easily, warm it slightly in the microwave for 10–15 seconds to make it smoother.
- Cutting the babka – Use a sharp knife when slicing the rolled dough lengthwise. This keeps the layers neat and helps show the beautiful Biscoff swirls.
- Cooling before slicing – Let the babka cool for at least 20–30 minutes before slicing so the crumb sets and the slices hold their shape.
- Storage – Store the babka in an airtight container at room temperature for 2–3 days.
- Freezing – Babka freezes well. Wrap the cooled loaf tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for Success
- Use warm milk, not hot – The milk should feel warm to the touch (about 38–43°C / 100–110°F). If it’s too hot it can kill the yeast, preventing the dough from rising.
- Add the butter gradually – Knead the dough first, then add the butter a little at a time. This helps the dough develop gluten and creates a soft, brioche-like texture.
- Don’t skip the second rise – The final proof helps the babka become light and fluffy instead of dense.
- Chill the dough slightly if it’s too soft – If the dough feels sticky while shaping, refrigerate it for 20–30 minutes. This makes rolling and twisting much easier.
- Use a sharp knife when cutting the log – Clean cuts help reveal the beautiful Biscoff swirls.
more recipes with biscoff
- Homemade Doughnuts with Biscoff
- Biscoff Cheesecake Recipe
- Biscoff Doughnuts
- Perfect Sourdough Cinnamon Rolls
- Jam Babka
Troubleshooting
| Problem | Possible Cause | Solution |
|---|---|---|
| Dough did not rise | Yeast may be old or milk was too hot | Make sure yeast is fresh and the milk is warm, not hot |
| Dough is very sticky | Butter not fully incorporated or dough too warm | Knead longer or chill the dough for 20–30 minutes before shaping |
| Filling leaks out during baking | Too much filling or loose rolling | Leave a small border around the dough and roll tightly |
| Babka is dense | Dough didn’t rise long enough | Allow the dough to double during the first rise and become puffy during the second proof |
| Top browns too quickly | Oven too hot | Cover loosely with foil during the last 10 minutes of baking |
| Babka seems undercooked in the center | Large loaf takes longer to bake | Bake until the internal temperature reaches about 90–93°C / 195–200°F |
Frequently asked questions
Absolutely! The beauty of this recipe is that you can prepare the dough, assemble the babka the night before, and then bake it fresh in the morning. You can also bake the babka beforehand, let it cool completely, and store it in an airtight container at room temperature for up to three days. Simply warm it up in the oven or microwave before serving, and it will taste just as delicious as if freshly baked.
Yes, you can freeze the Biscoff Babka to enjoy later. After baking and cooling the babka, wrap it tightly in plastic wrap and place it in a freezer-safe bag or container. It can be stored in the freezer for up to three months. When ready to enjoy it, thaw the babka in the refrigerator overnight and warm it before serving.
While the Biscoff spread is the star of this recipe, you can experiment with other spreads if you’d like. Nutella, peanut butter, or a fruit jam can be alternatives to Biscoff spread. Just keep in mind that the flavor and texture of the babka might be slightly different, but it will still be a delicious treat.
Yes, you can make a gluten-free Biscoff Babka using a gluten-free flour blend instead of regular all-purpose flour. Make sure to follow a trusted gluten-free recipe and adjust the measurements accordingly. Additionally, you might need to experiment with the dough’s texture and rising time, as gluten-free dough tends to behave differently
more sweet bread recipes
- Jam Babka Recipe (Brioche)
- The Ultimate Nutella Babka Recipe
- Easy Chocolate Babka Recipe
- Braided Cinnamon Buns
- Italian Panettone Bread
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Hi
If I want to make a round shaped babka cake do I have to double the recipie?
Use the same recipe, Daniella, but roll it longer so you can shape it into a round. Thanks