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Biscoff Rolls
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Biscoff Rolls

2 godz. 30 minPorcje: 6Nutri-Score D€€
od @wemocooks6 importówugotowano 0 razy
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Składniki

6 osób
  • whole milk (warm)Nabiał125 ml
  • instant yeastSpiżarnia6 g
  • unsalted butter (melted, for the dough)Nabiał80 g
  • granulated sugarSpiżarnia30 g
  • egg (room temperature)Nabiał1 kawałek
  • all-purpose flourProdukty zbożowe230 g
  • saltPrzyprawy3 g
  • unsalted butter (room temperature, for the filling)Nabiał50 g
  • light brown sugarSpiżarnia75 g
  • crunchy Biscoff spread (melted, for the filling)Spiżarnia80 g
  • cream cheese (room temperature)Nabiał100 g
  • unsalted butter (room temperature, for the icing)Nabiał50 g
  • crunchy Biscoff spread (melted, for the icing)Spiżarnia25 g
  • powdered sugar (sifted)Spiżarnia25 g
  • crunchy Biscoff spread (melted, for decorating)Spiżarnia20 g
  • Biscoff cookies (crushed, for decorating)Piekarnia3 kawałki

na porcję

Wartości odżywcze

444kcal

Węglowodany
50 g
Białko
7 g
Tłuszcz
24 g
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Przybory

  • Mikser planetarny
  • Miska ×2
  • Wałek do ciasta
  • Naczynie żaroodporne
  • Trzepaczka

krok po kroku

Przygotowanie

  1. Make the dough

    • In the bowl of a stand mixer fitted with a dough hook, whisk the warm milk, melted butter, sugar, egg and yeast.
    • Add the flour and salt, then knead until a smooth dough forms.
    Krok 1

  2. First proof

    • Form the dough into a ball and place it in a lightly greased bowl.
    • Cover with plastic film and let it proof until doubled in size.
    Krok 2

  3. Prepare the filling

    • In a bowl, combine the room temperature butter and light brown sugar.
    Krok 3

  4. Roll out and fill the dough

    • Punch the gas out of the dough, then roll it out into an 8x12 inch rectangle on a lightly floured surface.
    • Spread the sugar mixture evenly over the dough.
    • Spread the melted Biscoff spread evenly on top.
    Krok 4

  5. Shape the rolls

    • Roll up the dough tightly from the short side (the 8 inch side).
    • Using a sharp knife or clean thread, cut into 6 equal pieces.
    • Place the rolls inside a 7x12 inch glass dish.
    Krok 5

  6. Second proof

    • Cover the dish with plastic film and let the rolls proof.
    Krok 6

  7. Bake

    • Bake at 350 °F (175 °C) until golden.
    Krok 7

  8. Make the icing

    • In a bowl, cream the room temperature butter, cream cheese and powdered sugar.
    • Add the melted Biscoff spread and whisk until combined.
    Krok 8

  9. Finish and decorate

    • Let the rolls cool before adding the frosting.
    • Decorate with melted Biscoff spread and crushed Biscoff cookies.
    Krok 9
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