Sweet Biscoff Bread With Custard
Prep Time
3 hours
Porties
Serveert 20
Niveau
Medium
If you’re a fan of Biscoff, you’re in for a treat! These soft, fluffy rolls are packed with creamy custard, a rich Biscoff filling, and topped with a drizzle of white chocolate. They’re the perfect indulgence for any occasion—sweet, satisfying, and oh-so-delicious. Let’s get baking!
Ingrediënten
Ensure the milk is not too hot (approximately 37-40°C). If it’s too hot, it can kill the yeast, preventing the dough from rising properly.
Take your time kneading the dough until it feels elastic and no longer sticky.
If your home is cool, let the dough rise in an oven briefly preheated to 30-40°C and then turned off, or use a warm water bath with the dough placed above it.
Wait until the rolls are completely cooled before adding the topping. This prevents the Biscoff spread or chocolate from melting.
Prepare the custard as described and use two-thirds of it for the filling.
If you’re a fan of Biscoff, you’re in for a treat! These soft, fluffy rolls are packed with creamy custard, a rich Biscoff filling, and topped with a drizzle of white chocolate. They’re the perfect indulgence for any occasion—sweet, satisfying, and oh-so-delicious. Let’s get baking!
Stappenplan
1 Add lukewarm milk, yeast, sugar, and vanilla sugar to a deep bowl. Mix well and let rest for 5 minutes. |
2 Add the beaten egg and sunflower oil, then mix well. Add the flour, salt, and butter. Knead for 10-12 minutes until smooth. Cover the dough and let it rise for 1 hour in a warm spot or until it doubles in size. |
3 Make the custard yourself following the recipe and use two-thirds of it for the filling. |
4 Punch down the dough and divide it into two equal portions. Shape each portion into a ball. |
5 On a floured surface, roll out one ball into a rectangle of approximately 35x40 cm. |
6 Spread a layer of Biscoff spread on both long sides of the dough, leaving the center free. |
7 Roll tightly from both long sides towards the center, leaving some space in between. |
8 Place the rolled dough on a baking sheet lined with parchment paper. Fill the groove in the center with custard and top with a row of Biscoff cookies. Pipe another layer of custard over the cookies and spread it evenly. Lightly press with plastic wrap. |
9 Brush the sides of the dough with beaten egg and sprinkle with sesame seeds. Let the dough rise for 30 minutes in a warm spot until it doubles in size. |
10 Bake the bread in a preheated oven at 200°C (392°F) for 12-18 minutes until golden brown. Let cool completely. |
11 Heat the Biscoff spread in a saucepan over low heat, stirring constantly. Fill the grooves in the bread with the warm spread. Let it set. |
12 Melt the white chocolate using a double boiler and place it in a piping bag. |
13 Slice the Biscoff bread into pieces. |
14 Decorate with drizzles of white chocolate. |
