Biscoff Babka

This Biscoff babka has a rich, tender dough swirled with a biscoff cookie butter filling. It uses a beautiful brioche dough that's buttery and tender.

Add milk, yeast, sugar, flour, eggs, vanill and salt to a stand mixer fitted with a dough hook.

Mix on slow speed until a thick dough forms. Add in the room temperature butter, a few cubes at a time, and keep mixing to incorporate the butter.

Turn the mixer to medium speed and keep mixing until the sticky dough strengthens and passes the windowpane test. It should pull away cleanly from the sides of the bowl.

Add to a large bowl and let it rise until doubled in size.

Mix softened butter, cookie butter, brown sugar, and cinnamon in a medium bowl with an electric mixer into a creamy paste.

Divide the two in two and roll into rectangles. Spread with filling.

Roll them up and place in the fridge to chill for a bit.

Slice each log into two down the middle.

Braid them up so there fillings are left exposed.

Place the braids into loaf pans. Press on cookie pieces and let them rise until doubled.

Bake the risen babkas for approximately 35-40 minutes until deep golden brown

Brush the baked babkas with sugar syrup while still hot.

See the link for the full recipe!