- VE
Biscoff Stuffed Brioche Bread
Soft, fluffy, and filled with a rich, caramel-like center, this Biscoff Stuffed Brioche Bread is the ultimate sweet indulgence. Each golden bun is braided for a beautiful finish and packed with creamy Biscoff spread, creating a melt-in-your-mouth texture with a perfectly soft crumb.
Ingredients
Instructions
- Step 1
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.
- Step 2
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.
- Step 3
Cover the bowl and let the dough rise in a warm place for 1–1.5 hours, or until doubled in size.
- Step 4
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.
- Step 5
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.
- Step 6
Place the shaped pieces on a lined tray. Cover lightly and let them rise for 30–45 minutes until puffy.
- Step 7
Bake at 175°C (top/bottom heat) for 22–24 minutes until golden brown.
- Step 8
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.
Tips & Tricks
Per serving
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