Who loves biscoff? If so then you will absolutely love these twist buns! They're so soft, delicious and the cookie butter twisted through the dough is just heavenly. If you'd like to see a video of how I make these, you can find one on my instagram page (it's a reel) which will show you how easy these really are.
I basically cut the dough into strips and then plait them to form these cute little twisted buns. They're great for gatherings or to share with friends.
Makes 12 buns
For the yeast:
1 1/2 cups warm water
1 tbsp brown sugar
1 tsp yeast
For the dough:
3 cups self raising flour
1/4 tsp salt
3 tbsp sugar
1/2 cup warm soy milk
+ biscoff spread
+ melted margarine or oil for brushing
In a bowl or measuring jug combine the yeast ingredients, mix together and let it sit for 15 mins to thicken up. The top should be thick and fluffy.
In a large bowl combine the flour, salt and sugar. Mix together. Add the yeast mix and the warm milk. Mix to form a soft dough, knead into a ball. Grease the bowl with oil and place the dough back in. Cover and let it rest for 1 hour to double in size.
Transfer the dough to a floured surface and roll out into a large rectangle. Spread the biscoff spread onto the middle of the dough. Fold one side over the middle, and the other side over the top (like you would be wrapping a gift) it should now be a long rectangle shape. Cut it into 12 strips.
Working in sections, take one strip and cut it into three thin strips leaving a small section at the top. Plait the three sections, then roll it up to form a ball. Place inside a muffin tray. Repeat with the remaining pieces.
Brush with a little melted margarine and let it sit for a further 15 mins while you preheat the oven to 180 degrees celsius. Bake for 25 mins.