SWEET BISCOFF BREAD WITH CUSTARD #food #Recipe #biscoff #bread #custard #sweet #tasty #fy #fyp #foryoupage DOUGH 250 ml warm milk (lukewarm) 7 g instant yeast (1 tablespoon) 25 g granulated sugar 8 g vanilla sugar (1 sachet) 1 medium egg 30 ml sunflower oil 500 g flour (all-purpose flour) 4 g salt (⅔ teaspoon) 20 g unsalted butter 1 beaten egg sesame seeds CUSTARD 2 medium egg yolks 100 g granulated sugar 16 g vanilla sugar (2 sachets) 50 g cornstarch 50 ml milk 500 ml milk FILLING 150 g biscoff spread biscoff cookies TOPPING 200 g biscoff spread 50 g white chocolate Add lukewarm milk, yeast, sugar, and vanilla sugar to a deep bowl. Mix well and let rest for 5 minutes. Add the beaten egg and sunflower oil, then mix well. Add the flour, salt, and butter. Knead for 10-12 minutes until smooth. Cover the dough and let it rise for 1 hour in a warm spot or until it doubles in size. For the custard, add the egg yolks, granulated sugar, and vanilla sugar to a deep bowl. Mix for about 1 minute until light and fluffy. Add cornstarch and 50 ml milk. Mix until smooth and lump-free. Bring the remaining 500 ml milk to a boil in a saucepan. Remove from heat once it boils. Gradually add the hot milk to the egg mixture while stirring continuously to prevent the eggs from curdling. Return the mixture to the saucepan and cook over medium heat, stirring constantly until the custard thickens (a few minutes). Remove from heat and let cool completely. Cover with plastic wrap to prevent a skin from forming. Punch down the dough and divide it into two equal portions. Shape each portion into a ball. On a floured surface, roll out one ball into a rectangle of approximately 35x40 cm. Spread a layer of Biscoff spread on both long sides of the dough, leaving the center free. Roll tightly from both long sides towards the center, leaving some space in between. Place the rolled dough on a baking sheet lined with parchment paper. Fill the groove in the center with custard and top with a row of Biscoff cookies. Pipe another layer of custard over the cookies and spread it evenly. Lightly press with plastic wrap. Brush the sides of the dough with beaten egg and sprinkle with sesame seeds. Let the dough rise for 30 minutes in a warm spot until it doubles in size. Bake the bread in a preheated oven at 200°C (392°F) for 12-18 minutes until golden brown. Let cool completely. Heat the Biscoff spread in a saucepan over low heat, stirring constantly. Fill the grooves in the bread with the warm spread. Let it set. Melt the white chocolate using a double boiler and place it in a piping bag. Slice the Biscoff bread into pieces and decorate with drizzles of white chocolate. Tips: Ensure the milk is not too hot (approximately 37-40°C). If it's too hot, it can kill the yeast, preventing the dough from rising properly. Take your time kneading the dough until it feels elastic and no longer sticky. If your home is cool, let the dough rise in an oven briefly preheated to 30-40°C and then turned off, or use a warm water bath with the dough placed above it. Wait until the rolls are completely cooled before adding the topping. This prevents the Biscoff spread or chocolate from melting. Prepare the custard as described and use two-thirds of it for the filling. - @kookmutsjes