Speculoos Babka
In the bowl of a stand mixer fitted with the dough hook attachment whisk together sugar, eggs, milk & vanilla until well combined. Sift in flour, salt & Fleischmann’s Quick-Rise Plus Instant Yeast. Turn on the mixer to low speed & knead dough while adding one tablespoon of butter at a time.
Ingredients
For the dough:
- 1/3 cup granulated sugar
- 4 large eggs, room temperature
- 1/2 cup whole milk, warm to touch
- 2 teaspoons vanilla extract
- 4 cups of all-purpose flour, plus more for dusting
- 1 1/2 teaspoons salt
- 1 packet Fleischmann’s Quick-Rise Plus Instant Yeast
- 8 tablespoons unsalted butter, room temperature
For the filling:
- 1/2 cup unsalted butter, melted
- 1/2 cup of brown sugar, light packed
- 3/4 cup Smooth Biscoff Spread
Method
In the bowl of a stand mixer fitted with the dough hook attachment whisk together sugar, eggs, milk & vanilla until well combined.
Sift in flour, salt & Fleischmann’s Quick-Rise Plus Instant Yeast. Turn on the mixer to low speed & knead dough while adding one tablespoon of butter at a time.
Continue kneading until butter is fully incorporated & the dough is smooth. Cover with a damp cloth & let rest for 10 minutes.
On a lightly floured surface, divide the dough into two equal portions. Roll out dough to a thin 12 by 16-inch rectangle. Spread an even layer of half the filling over the dough, leaving a small border.
Tightly roll up the dough from the long edge & carefully slice in half lengthwise with kitchen shears. Twist the two pieces of dough together, tuck under the ends & transfer to a greased loaf pan. Repeat with remaining dough.
Cover & let rise for 45 minutes, until dough doubles in size. As the dough rises, preheat the oven to 350(f) degrees. Bake for 35 to 40 minutes, until golden & cooked throughout.
Optional: brush the top with a simple syrup for a shiny finish or enjoy as is!
For the filling:
Whisk together butter, brown sugar & Biscoff until well combined. Set aside until ready to use.
