Soft buttery and cinnamon Babka bread with sweet caramel Biscoff spread and crumbled Biscoff biscuits twisted throughout and baked in a bundt tin. This Biscoff Babka Bundt is both heaven to anyone who loves Biscoff and everyone obsessed with alliteration!
I have a confession! This bake was the works of a beautiful mistake. Initially whist baking the babka dough I had every intention of splitting it into two and baking a loaf and some Babka Knots. However, it wasn’t until I had finished smothering a tub of Biscoff spread and half a pack of biscuits onto the dough that I suddenly thought “it is supposed to be this big?” Oops.
I knew it wasn’t going to survive in a loaf tin and contemplated attempting to split it into two loafs but then my Bundt tin caught the corner of my eye and with that the Babka Bundt was born.
WHY YOU’LL LOVE THIS RECIPE
It’s Biscoff | We get them free with hot drink at the hairdressers or on the side with our coffee in cafes yet Lotus Biscoff Biscuits are one of our absolute favourites! For me it’s the combination of cinnamon and caramel that I can’t resist.
It’s a showstopper | Personally I think Babka bakes are show stopping in whichever form they come, but this bundt version really stands out. It’s also so big that it can easily serve 12 plus people and it’s easily transportable. Basically it’s all wins over here!
It’s therapeutic and fun to make | Bread is my therapy bake which is possibly why I love baking it so much. From the kneading to the proving making bread just gives you so much back and let’s be honest seeing bread ingredients grow from nothing to a living thing is pretty cool!
WHAT IS BISCOFF?
Biscoff is the shortened name for Lotus Biscoff cookies that we famously know as the little biscuit you get with your coffee at hairdressers, cafes and restaurants all around the world.
Born in 1932, thanks to a Belgian baker named Jan Boone Sr, Lotus Biscoff emerged as caramelised biscuit made from natural ingredients. The magic is apparently in the making and it happens in the oven, during the well-mastered caramelization process.
The flavour is super unique to any other biscuit and combines buttery shortbread, with caramel and a whole host of spices such as cinnamon and nutmeg.
Biscoff also goes by the name Speculoos. This is the generic name for the Lotus biscuit and it commonly referred to as this across Europe.
HOW TO MAKE THIS BISCOFF BABKA BUNDT
Firstly let’s take a look at what you will need to create this epic Babka Bundt
- Strong white bread flour
- Fast Active Yeast
- Caster sugar
- Sunflower oil
- Biscoff Spread
- Biscoff Biscuits
- Maple syrup
Now you know what you need let’s see how this delicious Biscoff Babka Bundt is made.
Follow the steps to see how the Biscoff Babka Bundt is made but make sure to read the full recipe and method below.
- Activate the yeast. Whisk 130 g of the strong white bread flour with the yeast and stir in the hot water until combined. Cover with cling film or a tea towel and leave it until puffy and bubbly
2. Add the wet ingredients. Once it’s ready, add the salt, sugar, oil, eggs and orange zest, then stir until well mixed.
3. Add the flour. Add the remaining flour and fold through until a sticky dough forms. Turn dough onto lightly floured work surface and knead for just a few minutes, until it becomes smooth.
4. Prove the dough. Transfer to a lightly oiled bowl and cover it to prove for one to two hours (until it’s doubled in size)
MY KITCHEN TIP: You can choose to prove overnight here. This process slows down the rise and enhances the flavour
5. Shape the dough. When the dough has fully proved tip it out of the bowl and punch it down to release excess air and roll it into a rectangle.
6. Add the filling. Spoon across the Biscoff spread so that it leaves a boarder around the edge then sprinkle crumbled Biscoff biscuits over the the top.
7. Chill the dough. Roll the dough up and leave to chill for 30 minutes.
8. Shape the Babka. To shape the babka cut it in half lengthways then lay the two pieces of dough next to each other cut sides up so you can see all the filling lines on the inside. Lift one half over the other and twist each around the other. Once fully twisted carefully lift it and shape it into a well greased and lined bundt tin. Leave it to prove at room temperature for up to 1 hour.
9. Bake the Babka. Bake in a preheated oven set to 180C for 25-30 minutes until golden and it sounds hollow when tapped.
TOOLS YOU WILL NEED FOR THIS BISCOFF BABKA BUNDT
Your hands | The best thing about Babka, as with lots of breads, is that the most useful tool to use is your own hands. You can easily use a standing mixer with a dough attachment to get things going but using your hands is the best way to knead your bread so you can feel the gluten developing and avoid under or over kneading your dough. You’ll know a dough is well kneaded when it has a good stretch to it without breaking.
Rolling pin | A really handy kitchen tool if you’re rolling out pastry and bread doughs. Lot of people opt for wine or spirit bottles to replace rolling pins which is inventive but if you’re a keen baker it’s best to get the real deal to make sure you’re pastry/dough is rolled evenly.
Bundt Tin | Bundt tins are such wonderful pieces of equipment because there is so much variety in them. You can get simple more straightforward designs or STUNNING ornate detailed tins. Of course the more ornate the more tricky they are to bake with, but there really is nothing more satisfying than lifting a cake perfectly out of a beautiful tin to reveal the details. Nordic Ware are the Rolls Royce of Bundt Cake tins from the simple and straight forward to the super detailed like this Rose design. Luckily with Babka it doesn’t matter so much as we’re after the shape as opposed to detail and it would be a little hard to get such intricacy on bread. It’s worth a try though so I’ve noted that for next time.
Baking paper | Needed to wrap up your dough once rolled and then again to line your bundt tin. If you don’t want to line your bundt tin you can just ensure it’s well greased and dusted with a little flour.
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OTHER BABKA RECIPES YOU SHOULD TRY
I would love it if you tagged me @mykitchendrawer on Instagram if you make this Biscoff Babka Bundt It’s the biggest honour to see my recipes come to life in your kitchen and if you have any questions please don’t hesitate to drop me a message. Happy baking!
Biscoff Babka Bundt
- 500 g strong white bread flour I use Cotswold Canadian Great White
- 2 1/4 tsp instant yeast
- 240 ml hot water not scalding hot
- 1 tbsp salt
- 50 g caster sugar
- 120 ml canola oil or other neutral oil
- 2 eggs
- 1 tsp ground cinnamon
For the filling
- 250 g Biscoff spread
- 100 g Biscoff biscuits crumbled
- 2 tbsp maple syrup
For the dough
- Begin by whisking 130 g of the strong white bread flour with the yeast and stir in the hot water until combined. Cover with cling film or a tea towel and leave for approx 45 minutes, until puffy and bubbly.
- Once it's ready, add the salt, sugar, oil, eggs and cinnamon, then stir until well mixed.
- Add the remaining flour and fold through until a sticky dough forms. Turn dough onto lightly floured work surface and knead for just a few minutes, until it becomes smooth, then transfer to a lightly oiled bowl and cover it to prove for one to two hours (until it’s doubled in size). MY KITCHEN TIP: You can choose to prove overnight here. This process slows down the rise and enhances the flavour.
For the filling
- Warm the biscoff spread in the microwave for 30 seconds to make it easier to spread.
- When the dough has fully proved tip it out of the bowl and punch it down then roll it into into a rectangle about 16-inches in width by 28-inches in length.
- Spoon over the Biscoff spread and spread it out leaving a 1 inch boarder around the edge. Sprinkle the crumbled Biscoff biscuits over the the top then roll up the dough horizontally into a log. Wrap it in baking paper and transfer it to a baking sheet and let it chill for 30 minutes in the fridge.
- While it chills, grease and line a bundt tin with baking paper.
- Place the chilled log onto a large cutting board and remove baking paper. Cut the log in half lengthwise and lay the pieces next to each other cut sides up so you can see all the filling lines on the inside.
- Lift one half over the other and continue twist each around the other until you get to the end, then transfer the twist as best as you can into the prepared bundt tin
- Cover and let it prove again for 1 hour at room temperature.
- Preheat the oven to 180°C, then place the bundt in oven an bake on the middle rack of your oven for 25 – 30 minutes until well risen and golden brown.
- Remove from oven and brush with maple syrup generously over both the buns whilst it's still warm folllowed by a drizzle of melted biscoff spread. Leave for 30 minutes then turn it out onto a wire rack to cool slightly.
- Slice and serve while they're still warm with icecream and you guessed it, more biscoff spread and crumbled biscuits.