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Mini Biscoff bread twists

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  • Vegetarian
  • Seafood free
  • Shellfish free
  • Sesame free
  • Peanut free
  • Nut free

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.

  • Serves16
  • Cook time20 minutes
  • Prep time30 minutes, + 5 mins standing, 5 mins cooling & 1 hour rising time
Mini Biscoff Bread Twists


  • 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

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    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.
  2. Step 2

    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.
  3. Step 3

    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.

Nutrition Information

Per Serve

Energy: 1126kJ/269 Cals (13%)

Protein: 5g (10%)

Fat: 13g (19%)

Sat fat: 6g (25%)

Carb: 33g (11%)

Sugar: 11g (12%)

Fibre: 1g (3%)

Sodium: 117mg (6%)