• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
  • Slow Cooker Baking
    • Slow Cooking Baking Tips
    • Slow Cooker Desserts
    • Make a Cake in a Slow Cooker
  • Slow Cooker
    • Slow Cooker Tips
    • Slow Cooker Recipes
    • Slow Cooker Recipes for Kids
    • Autumn & Winter Slow Cooker Recipes
    • Spring & Summer Slow Cooker Recipes
    • Top Ten Slow Cooker Recipes
  • Baking
    • Christmas Baking Recipes
    • Cake
    • Desserts
    • Biscuits
    • Pâtisserie
    • Bread
    • Traybakes

BakingQueen74 logo

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Slow Cooker Tips
  • Slow Cooker Baking
  • Subscribe
  • About
    • Facebook
    • Instagram
    • Twitter
  • ×
    Home » Bread » Biscoff Twist Bread

    Published on Feb 21, 2015. Modified on May 23, 2022 by bakingqueen74. This post may contain affiliate links. 22 Comments

    Biscoff Twist Bread

    50 shares
    • 12
    Jump to Recipe

    Love Biscoff spread? This Biscoff twist bread tastes just like a Biscoff pastry and looks amazing! It is similar to a Nutella star bread, with a slightly different braided pattern, and Biscoff or Nutella fillings.

    Twist bread on a wooden board, bread knife in front of it.

    I love the patterns you can make using bread dough, check out my Povitica swirled loaves or apricot couronne for more fab ideas. The way the dough changes as it rises is so cool, it makes this a really fun pastry to make.

    With Biscoff spread inside as a filling, the bread is elevated to more like a breakfast pastry or dessert! Which would you prefer to try first, the Nutella one on the left, or the Biscoff one on the right?

    Nutella and Biscoff braided loaves on a wooden board.

    I spotted this gorgeous bread pattern on Pinterest at first, it seemed rather challenging and caught my eye straight away.

    So here I have tried my hand at the pattern, using a standard enriched dough recipe, in Biscoff Twist Bread. The idea is from The Daring Kitchen. 

    Jump to:
    • Ingredients
    • Method
    • More to try
    • Recipe
    • Reviews

    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.

    This Twist Bread is perfect for a family breakfast when you have guests to stay, or as dessert for a crowd. I love to slice it up then everyone can help themselves to a piece or two.

    You get layers of Biscoff running through it, it tastes like a croissant or a pastry!

    Biscoff bread with a slice cut out, showing the inside.

    The recipe makes two loaves. I fill my first loaf with Biscoff spread and my second with Nutella. Both taste great, and you get to try both of course.

    See how inside the Nutella version, the Nutella spreads over the twists – so delicious! 

    Nutella bread with a slice cut out, on wooden board.

     

    Ingredients

    For the quantities make sure you go to 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

    1. First make your dough.
    2. 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.
    3. Make a well in the centre and add the egg, milk and water.
    4. Mix together until it forms a ball of dough.
    5. 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.
    6. Put the dough into an oiled bowl, cover with clingfilm, and leave it to double in size, this will take approximately an hour.
    7. Punch the dough back and then split it in half using a sharp knife.
    8. Put the other half back in the bowl.
    9. 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.
    10. Place the first circle on oiled baking paper and spread speculoos butter on it.
    11. Repeat with the second and third circles. 
      Speculoos Butter Twist Bread
    12. Place the fourth circle on top and brush over a little melted butter.
    13. Put the layers you’ve just made in the fridge for about half an hour.
    14. 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.
      Speculoos Butter Twist Bread
    15. Next divide each of the eight triangles into two in the same way.
      Speculoos Butter Twist Bread
    16. Carefully lift up all of the layers in each triangle and twist them round.
      Speculoos Butter Twist Bread
    17. Brush all over with egg wash and then leave the dough to stand for around 15 minutes. Preheat your oven to 240 degrees.
    18. 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, instead of 16 as shown above, so to do this I just skipped the step where I divided the 8 triangles again. The twist effect was just as good I found, the twists are just larger.

    IMG_1962

    More to try

    Why not try:
    • Biscoff banana bread
    • Banana nutella cake
    • Biscoff cheesecake

    Recipe

    A braided loaf on a white wire cooling rack on a wooden table.

    Biscoff or Nutella Twist Bread

    Pretty twisted loaf filled with Biscoff spread or Nutella, similar to a Nutella star bread.
    5 from 1 vote
    Print Rate Save Saved!
    Course: Baking
    Cuisine: British
    Keyword: biscoff, nutella, twist bread
    Prep Time: 30 minutes
    Cook Time: 25 minutes
    Rising time: 1 hour 15 minutes
    Total Time: 2 hours 10 minutes
    Servings: 24
    Calories: 171kcal
    Author: Lucy Allen | BakingQueen74

    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
    UK Measurements - US Measurements

    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.
    Did you try and love this recipe?Then please leave a review and rating in the comments at the bottom of the post. If you post your creation on Instagram, tag me @bakingqueen74 or use hashtag #bakingqueen74!

     

     

     
    « Slow Cooker Lentil Bolognese
    Slow Cooker Raspberry Brownies »

    Reader Interactions

    Comments

    1. jane says

      March 06, 2015 at 8:18 am

      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*

      Reply
      • bakingqueen74 says

        March 06, 2015 at 9:15 pm

        How funny Jane! Is it the texture maybe? Any sweet treat would be good in this I think!

        Reply
    2. lucyparissi says

      March 01, 2015 at 8:29 pm

      OMG this looks amazing! I love Biscoff spread and this bread would be my diet downfall for sure… Yummy #CookBlogShare

      Reply
      • bakingqueen74 says

        March 03, 2015 at 5:05 pm

        Thanks Lucy – definitely not one when you’re dieting – too difficult to stop nibbling it!

        Reply
    3. Honest Mum says

      February 25, 2015 at 12:23 pm

      Wow you are such an accomplished baker, gorgeous! Thanks for linking up to #tastytuesdays

      Reply
      • bakingqueen74 says

        February 25, 2015 at 7:58 pm

        Thanks Vicky, that is very kind of you.

        Reply
    4. Dragons And Fairy Dust says

      February 25, 2015 at 11:51 am

      How amazing does this look? It sounds delicious as well

      Reply
      • bakingqueen74 says

        February 25, 2015 at 7:59 pm

        Thanks so much! It was so tasty, I nearly ate half of it myself “testing” it… 😉

        Reply
    5. Chef Mireille says

      February 25, 2015 at 12:45 am

      my cousin just brought me some speculoos from Holland – can’t wait to try this

      Reply
      • bakingqueen74 says

        February 25, 2015 at 7:59 pm

        Brilliant, hope you enjoy it

        Reply
    6. Jac -Tinned Tomatoes (@tinnedtoms) says

      February 24, 2015 at 10:33 pm

      Fancy! Sounds delicious and I hear that spread is ridiculously addictive.

      Reply
      • bakingqueen74 says

        February 25, 2015 at 8:00 pm

        Thanks Jac, it is lovely and somehow even better inside bread!

        Reply
    7. Kirsty Hijacked By Twins says

      February 24, 2015 at 4:33 pm

      I have never heard of this spread but it sounds and looks delicious x #tastytuesdays

      Reply
      • bakingqueen74 says

        February 24, 2015 at 5:20 pm

        Where have you been?! 😉 do you know Lotus or Biscoff? You must try it. x

        Reply
    8. Janice (@FarmersgirlCook) says

      February 22, 2015 at 8:51 pm

      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.

      Reply
      • bakingqueen74 says

        February 22, 2015 at 9:33 pm

        Thanks Janice, they like the kneading part but lost interest after that! Pinterest is such a great source of inspiration.

        Reply
    9. Jen says

      February 22, 2015 at 7:57 pm

      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 🙂

      Reply
      • bakingqueen74 says

        February 22, 2015 at 9:33 pm

        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!

        Reply
    10. harrietyoung38 says

      February 22, 2015 at 7:35 pm

      These look gorgeous, I bet the kids loved them too! I will be givng them a go x

      Reply
      • bakingqueen74 says

        February 22, 2015 at 9:31 pm

        Excellent, let me know how you get on!

        Reply
    11. Paul says

      February 21, 2015 at 12:05 pm

      This both sounds and looks delicious

      Reply
      • bakingqueen74 says

        February 21, 2015 at 12:25 pm

        Thanks Paul, I just had a slice of each for breakfast (cook’s perks) and it was so tasty

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Lucy! I'm a slow cooker addict, food blogger and also a busy working mum of two. I hope you'll enjoy the recipes I create and post which are perfect for busy families.

    More about me →

    Popular

    • Slow Cooker Shepherd’s Pie
    • Slow Cooker Coconut Fish Curry
    • Slow Cooker Turkey Curry
    • Berry Sponge Pudding

    Seasonal

    • Apricot Curd
    • Rhubarb Flapjacks (Oat Bars)
    • Healthy Sausage and Potato Bake
    • Easy Rhubarb and Vanilla Cake

    As Seen In

    Footer

    ^ back to top

    About

    • Privacy Policy
    • Accessibility
    • Advertising

    Subscribe

    • Subscribe here

    Contact

    • About

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2013-2022 BakingQueen74 / Lucy Allen • All Rights Reserved