Love Biscoff spread? This Biscoff twist bread tastes just like a Biscoff pastry and looks amazing!
As it has just been half term and I’d taken some holiday from work I had a little more time than usual to plan and carry out my next bake. Well, kind of, in between trips and days out with the kids here and there! I’m sure if you’re a parent reading this you will know exactly what I mean.
The other day while whiling away some time on Pinterest waiting for a child to go to sleep (anyone else totally addicted to Pinterest?!), I spotted a gorgeous bread pattern which looked rather challenging and caught my eye straight away.
So here I have tried my hand at it using a standard enriched dough recipe, in Biscoff Twist Bread. The idea is from The Daring Kitchen. I also made a Nutella twist bread with the second half of the dough. See which you fancy first!
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Since I made Croatian Povitica last year, I have begun to enjoy working with bread dough in more complicated designs or methods when I have time. Admittedly that isn’t very often though.
I find the whole process of making bread rather exciting, from the dough doubling in size in the first proof through to the rise and colour you get in the oven. Isn’t it amazing what a bit of yeast can do!
The recipe makes two loaves. I filled my first loaf with Biscoff spread and my second with Nutella. Both taste great, the bread is almost pastry-like.
Ingredients
For the quantities see the recipe card at the end of the post.
- strong white bread flour
- salt
- easy bake yeast
- sugar
- unsalted butter
- 1 egg
- milk
- just boiled water
- Biscoff spread
- Nutella
Method
- First make your dough.
- Place the flour in a large bowl, then add the yeast on one side and the salt on the other. Add the sugar and then rub in the butter.
- Make a well in the centre and add the egg, milk and water.
- Mix together until it forms a ball of dough.
- Knead in a stand mixer using a dough hook for around 5 minutes until it is smooth and elastic. Or, if kneading by hand, knead for at least 10 minutes.
- Put the dough into an oiled bowl, cover with clingfilm, and leave it to double in size, this will take approximately an hour.
- Punch the dough back and then split it in half using a sharp knife.
- Put the other half back in the bowl.
- Divide the piece you are working with into four equal pieces. Roll each into a ball and roll out using an oiled rolling pin to the approximate size of a cake tin.
- Place the first circle on oiled baking paper and spread speculoos butter on it.
- Repeat with the second and third circles.
- Place the fourth circle on top and brush over a little melted butter.
- Put the layers you’ve just made in the fridge for about half an hour.
- Next use a ruler to mark lines where you will divide the circle into eight triangles. Use a sharp knife to cut through to the base along each line.
- Next divide each of the eight triangles into two in the same way.
- Carefully lift up all of the layers in each triangle and twist them round.
- Brush all over with egg wash and then leave the dough to stand for around 15 minutes. Preheat your oven to 240 degrees.
- Bake for 5 minutes at 240 degrees, then turn the oven down to 200 degrees and bake for 15-20 minutes more, until the top is brown and the base sounds hollow when tapped.
While the first loaf bakes, you can make a second in the same way with the rest of the dough. I used Nutella to fill my second loaf. For this loaf I only made and twisted eight triangles in the dough, but the effect was just as good I found.
More to try
Recipe
Biscoff or Nutella Twist Bread
Ingredients
- 450 g strong white bread flour
- 1 tsp salt
- 1 sachet easy bake yeast
- 55 g sugar
- 55 g unsalted butter
- 1 egg lightly beaten
- 120 ml milk
- 120 ml just boiled water
- 150 g Biscoff spread
- 150 g Nutella
Instructions
- First make your dough.
- Place the flour in a large bowl, then add the yeast on one side and the salt on the other. Add the sugar and then rub in the butter.
- Make a well in the centre and add the egg, milk and water.
- Mix together until it forms a ball of dough.
- Knead in a stand mixer using a dough hook for around 5 minutes until it is smooth and elastic. Or, if kneading by hand, knead for at least 10 minutes.
- Put the dough into an oiled bowl, cover with clingfilm, and leave it to double in size, this will take approximately an hour.
- Punch the dough back and then split it in half using a sharp knife.
- Put the other half back in the bowl.
- Divide the piece you are working with into four equal pieces. Roll each into a ball and roll out using an oiled rolling pin to the approximate size of a cake tin.
- Place the first circle on oiled baking paper and spread speculoos butter on it.
- Repeat with the second and third circles.
- Place the fourth circle on top and brush over a little melted butter.
- Put the layers you've just made in the fridge for about half an hour.
- Next use a ruler to mark lines where you will divide the circle into eight triangles. Use a sharp knife to cut through to the base along each line.
- Next divide each of the eight triangles into two in the same way.
- Carefully lift up all of the layers in each triangle and twist them round.
- Brush all over with egg wash and then leave the dough to stand for around 15 minutes. Preheat your oven to 240 degrees.
- Bake for 5 minutes at 240 degrees, then turn the oven down to 200 degrees and bake for 15-20 minutes more, until the top is brown and the base sounds hollow when tapped.
- While the first loaf bakes, you can make a second in the same way with the rest of the dough. I used Nutella to fill my second loaf. For this loaf I only made and twisted eight triangles in the dough, but the effect was just as good I found.
jane says
See now, I love speculaas spice mix, LOVE Lotus/Biscoff biccies, but cannot bear the spread. *bleurgh* lol. Nice bake, will be trying with the choc spread. *slobbers*
bakingqueen74 says
How funny Jane! Is it the texture maybe? Any sweet treat would be good in this I think!
lucyparissi says
OMG this looks amazing! I love Biscoff spread and this bread would be my diet downfall for sure… Yummy #CookBlogShare
bakingqueen74 says
Thanks Lucy – definitely not one when you’re dieting – too difficult to stop nibbling it!
Honest Mum says
Wow you are such an accomplished baker, gorgeous! Thanks for linking up to #tastytuesdays
bakingqueen74 says
Thanks Vicky, that is very kind of you.
Dragons And Fairy Dust says
How amazing does this look? It sounds delicious as well
bakingqueen74 says
Thanks so much! It was so tasty, I nearly ate half of it myself “testing” it… 😉
Chef Mireille says
my cousin just brought me some speculoos from Holland – can’t wait to try this
bakingqueen74 says
Brilliant, hope you enjoy it
Jac -Tinned Tomatoes (@tinnedtoms) says
Fancy! Sounds delicious and I hear that spread is ridiculously addictive.
bakingqueen74 says
Thanks Jac, it is lovely and somehow even better inside bread!
Kirsty Hijacked By Twins says
I have never heard of this spread but it sounds and looks delicious x #tastytuesdays
bakingqueen74 says
Where have you been?! 😉 do you know Lotus or Biscoff? You must try it. x
Janice (@FarmersgirlCook) says
What an interesting recipe, I’ll bet the kids enjoyed it. I too am addicted to Pinterest and see many more lovely things to make there than I have time to create.
bakingqueen74 says
Thanks Janice, they like the kneading part but lost interest after that! Pinterest is such a great source of inspiration.
Jen says
It has been far too long since I last baked bread, the thought of speculoos in bread is motivating me to crack the yeast open again. Love the intricate design on the loaves too, Pinterest is great for finding these kind of ideas 🙂
bakingqueen74 says
It can be a bit time-consuming can’t it making bread, but the flavour was so good it was worth it in the end. Pinterest is far too addictive! I have far too many pins!
harrietyoung38 says
These look gorgeous, I bet the kids loved them too! I will be givng them a go x
bakingqueen74 says
Excellent, let me know how you get on!
Paul says
This both sounds and looks delicious
bakingqueen74 says
Thanks Paul, I just had a slice of each for breakfast (cook’s perks) and it was so tasty