Biscoff Babka Knots

This Babka knot will blow every other breakfast or teatime treat right out of the water…

Recipe:

2 1/4 teaspoons (7g) active dry yeast
2 tablespoons warm water (warmer than body temperature)
pinch of sugar
3 to 3 1/2 cups (about 375g) all-purpose flour, divided
1/4 cup (50g) granulated sugar
3/4 teaspoon kosher salt
4 tablespoons (56g) unsalted butter
1/2 cup (240g) whole milk
2 large eggs, at room temperature
1 teaspoon (4.2g) pure vanilla extract.

Biscoff Cookie Butter for spreading

Instructions:
1. Sprinkle the yeast and pinch of sugar over the warm water. Set aside for 10 minutes to bloom.

2. Warm the milk and butter until the butter is melted. Remove from the heat and stir in vanilla extract.

3. Whisk the eggs in a small bowl.

4. Place 2 cups of flour, sugar and the salt into the bowl of a stand mixer. Add the milk/butter mixture and the yeast. Add the eggs and place the bowl in vour stand mixer with dough hook attached. Beat on low slowly adding an additional cup of flour. Keep beating and then add another 1/2 cup of flour. When the dough is tacky and slightly sticky (after 5 minutes of beating). Place dough in a greased bowl, cover and set aside to rise in a warm space for about 1 hour.

5. Punch down the risen dough, knead a couple of times and roll out into a 12”x18” rectangle.

6. Spread the Biscoff cookie butter over the dough and then fold the dough, from the short side, into thirds as you would fold letter. Place the folded dough in the freezer for 5 minutes to firm the dough and allow for clean cutting.

7. Cut the dough into 2” wide strips. Cut each strip into 3 strips and braid - as seen in the video.

8. Place the knots in a greased muffin pan and set aside to rise again for 20- 30 minutes.

9. Preheat oven to 375°F. Brush the knots with egg wash and bake for 15 to 20 minutes.
   
   Serve warm, sprinkled with powdered