Biscoff Stuffed Brioche Bread

In a small bowl, mix warm milk with yeast and 1 1/4 tsp sugar. Let it sit for about 5 minutes until slightly foamy.

In a large bowl, combine flour, sugar, and salt. Add softened butter, eggs, and the milk-yeast mixture. Knead for 8–10 minutes until the dough is smooth and elastic.

Cover the bowl and let the dough rise in a warm place for 1–1.5 hours, or until doubled in size.

Punch down the dough and divide it into 8 equal pieces. Shape each piece into a smooth ball and let them rest for 10 minutes.

Roll each dough ball into a small rectangle. Spread or pipe a line of Biscoff along the center. Roll the dough only halfway. On the remaining side, cut about 8 thin strips lengthwise. Fold or twist the strips over the rolled section to create the braided look.

Place the shaped pieces on a lined tray. Cover lightly and let them rise for 30–45 minutes until puffy.

Bake at 175°C (top/bottom heat) for 22–24 minutes until golden brown.

Brush immediately with melted butter, then cover with a clean kitchen towel and let them rest for at least 1 hour to keep them soft.