Biscoff Babka Recipe
Calories: 25
Adjust Servings Here: 10 slices
Description
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
Babka Dough
- 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
Filling
- 300 g (1¼ cups) Lotus Biscoff spread
- 100 g (8 cookies) Biscoff cookies finely crushed
Glaze
- 100 g (½ cups) Lotus Biscoff spread melted for glazing
- 50 g (4 cookies) Biscoff cookies roughly crushed for topping
Instructions
- 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
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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