Mini Biscoff bread twists
Filled with irresistible Biscoff spread, these mini bread twists are a must-try. Perfect with your afternoon cuppa, this is a crowd-pleasing recipe the kids can get involved in, too.
Note: + 5 mins standing, 5 mins cooling & 1 hour rising time
- 2 tsp (1 sachet/7g) dried yeast
- 1 1/2 tbs caster sugar
- 1/2 cup (125ml) milk, warmed
- 2 Coles Australian Free Range Egg yolks
- 100g butter, melted
- 3 cups (450g) plain flour
- 1/2 tsp salt
- 1 tsp vanilla extract
- 2/3 cup (200g) Lotus Biscoff Crunchy Spread
- 100g milk chocolate, chopped
- 1 Coles Australian Free Range Egg, extra, whisked
Combine the yeast, sugar and milk in a small bowl. Set aside for 5 mins or until the mixture is frothy. Place yeast mixture, egg yolks, butter, 3/4 cup (185ml) warm water, flour, salt and vanilla in a bowl. Stir until mixture comes together. Turn onto a floured surface and knead for 10 mins or until smooth and elastic. Place in a greased bowl and cover. Set aside in a warm, draught-free place for 1 hour or until the dough doubles in size.
Preheat oven to 200°C. Grease sixteen 1/3-cup (80ml) mini loaf pans and line base and sides with baking paper. Punch down dough and gently knead until smooth. Divide into 16 portions and cover with a tea towel. Roll 1 portion into an 8cm x 20cm rectangle. Spread with Biscoff spread. Sprinkle chocolate over the bottom half of the dough and fold to enclose. Starting 1cm from the folded edge, cut the dough into 1cm-thick strips. Twist each strip, then roll dough to make a log. Place, seam-side down, in the prepared pan. Repeat with the remaining dough, Biscoff spread and chocolate.
Brush loaves with extra egg. Bake for 15-20 mins or until golden and cooked through. Set aside in pans for 5 mins to cool before transferring to a wire rack. Serve warm or at room temperature.