There is no better way to use your crack in a bocal than to make this Biscoff Babka – Food
Known as’ crack in a jar ‘, Lotus’ Biscoff Cookie Butter has captivated foodies and sugar addicts so much that it may soon dethrone Nutella as a must have spread in your pantry. From ice cream and cheesecake to the barfi – there’s even a hair dye in the Biscoff shade – Biscoff is everywhere. At least that’s what it seems if you scroll through TikTok or Instagram or haunt one of Karachi’s upscale cafes.
Also known as speculoos, this spicy and crunchy cookie with a caramelized taste is popular in Belgium, the Netherlands and Germany, and much like Lu’s Candi cookies. Biscuit butter has more contemporary origins: in 2007, Els Scheppers, the winner of the Belgian reality show By Bedenkers (The Inventors), made a spread from speculoos. The Lotus company – famous the world over for its Biscoff cookies – bought the rights to the cookie butter. When it first hit the markets, cookie butter sold out within a day.
Last year the cookie butter craze spread (pun intended) in Pakistan. One of the first restaurants in the country to use Biscoff in their desserts was Thyme, an upscale cafe in Karachi, when it launched Lotus Cheesecake on its menu. Other restaurants quickly followed suit – Caffe Praha serves Lotus pancakes, Coco9 has delicious Lotus French toast, and Delina can treat yourself to a Lotus Hot Mess, a sponge cake covered in caramel syrup. creamy and sprinkled with Biscoff cookie crumbs.
Crazy about Biscoff? Like Nutella, this spread can be used with anything: melt and drizzle a cheesecake, put in pancakes, layer a sponge cake or make a sandwich with it, or just have a spoonful of it, straight out of the pot. .
Biscoff Babka Combines Two Baking Obsessions From The Pandemic Era – Lotus Biscoff Spread And Baking Bread
The Biscoff Babka combines two baking obsessions from the pandemic era – Biscoff and baking bread. Although time consuming, this decadent treat is well worth it and is excellent to enjoy with a hot cup of tea or coffee. Biscoff dough adds a delicious touch of caramel to Eastern European yeast braided bread. Don’t want to break the bank buying Biscoff Cookie Butter? Replace it with caramel, a pinch of cinnamon and crushed Candie cookies.
Biscoff cookie spread
For the dough
275g plain flour
5g instant yeast
Â½ teaspoon of fine salt
2 eggs, beaten
50 ml whole milk
80 g unsalted butter, softened
2-3 Candi or Biscoff cookies, crushed
Make the dough. Add the flour to the bowl. Then add the yeast, sugar and salt. Mix. Make a well in the center and pour in the eggs and milk, then mix everything with a spatula or a blender.
Add the butter, 1 tbsp at a time. Knead the dough until you obtain a smooth and silky dough. If you are using a blender, put it on slow speed for 2-3 minutes.
Lightly flour a flat area where you can easily roll out the dough – even a clean, marbled kitchen table will do. Roll out the dough into a 40×30 cm rectangle.
Lightly melt cookie butter by placing in a hot bowl or heating in microwave for 30 seconds. Roll it out to the edges of the rolled out dough, leaving a cm of dough without filling. You can also replace the spread with anything you prefer, such as cinnamon, caramel, peanut butter, Nutella, or any other chocolate spread.
Place the dough in the refrigerator for 10 minutes – this will make the dough less sticky and easier to work with.
Grasp both ends of the dough and roll it into a tight spiral. Cut off the ends, about 2 cm, to make it neat. Using a knife, cut the dough lengthwise, in the middle of the dough, into two long pieces.
Making sure the cut sides are facing up, pinch the open ends of the dough together while braiding the two halves. Turn one side over the other to make a two-strand bun braid. Be sure to continue to pinch the open ends as you twist and “braid” the bun. Press down on the bottom edges of both sides of the bread to âsealâ the babka.
Butter a 21×11 cm cake tin or line it with baking paper / parchment. Cover with a damp cloth and let stand 2-3 hours in a warm place to rise / rise until the dough has doubled in size.
Heat the oven to 190 Â° C.
Bake for 15 minutes then lower the oven temperature to 170 Â° C and cook for another 25-30 minutes. When an inserted skewer / fork comes out clean, the babka is done.
Take the babka out of the oven. Once cooled, turn out onto a wire rack or serving platter.
Melt 1 to 2 teaspoons more cookie butter and drizzle over babka bread. Sprinkle the crushed cookie over it.g
The writer is a former staff member
Originally posted in Dawn, EOS, Sep 19, 2021