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sweet bread

Biscoff Cookie Butter Bread

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Yes, you read correctly! Biscoff Cookie Butter Bread. Every word of that title is delicious.

I’ve had a jar of Biscoff Cookie Butter burning a hole in my cabinet, just waiting for another recipe worthy of using it.

Biscoff Cookie Butter Bread

I’ve had a jar of Biscoff Cookie Butter burning a hole in my cabinet, just waiting for another recipe worthy of using it.

I bought it originally for the recently posted Fig, Blackberry & Tahini cake in place of the tahini. Oh, and I take a spoonful out of the jar occasionally (all the time) for an amazing snack.

I was thinking about making a peanut butter bread or loaf cake. Then I came up with the bright idea to substitute the cookie butter for the peanut butter and add crumbled Biscoff cookies.

Biscoff Cookie Butter Bread

Biscoff cookies are wonderful little crunchy, beautifully spiced cookies. I’m usually a soft cookie kind of gal, but Biscoff cookies are addictive. You can eat them alone, dip them in hot tea, or put them on a snack platter with a small bowl of honey/cream cheese for dipping.

You’ll find these cookies on the top row of the cookie aisle, next to the Milano or foreign cookies. They’re a touch more pricey than Oreos or Keeblers, but far superior in taste.

I think there may be a cult-following of Biscoff somewhere in the world. Or maybe it’s just here in Texas at my house.

Back to the bread, though. You know I like easy and this is easy to make and bake. Besides the Biscoff cookies, all of the ingredients are in your pantry. Oh, and there isn’t any egg in this bread either.

Biscoff Cookie Butter Bread

The end result is a tender, but substantial bread with a uniquely wonderful flavor. Then you get the bits of crumbled Biscoff cookie in there. I love this bread.

For a snack (after I first snacked on it while getting photos), I warmed up a thick piece dotted with butter and thought I was in heaven. This Biscoff Cookie Butter Bread is terrific right now during Summer months, but I’m also putting it on my Fall recipe list. Those barely-there warm spices will be just the thing for a holiday table.

Biscoff Cookie Butter Bread

You can get Biscoff Cookie Butter on the peanut butter aisle at your local store. Again, like the cookies it’s a little more pricey than peanut butter, but it’s so incredibly worth it.

Pair it with jelly in a sandwich or dabbed between salty Ritz crackers for a snack. You’ll be hooked. If you can’t find it, try Trader Joe’s Speculoos Cookie Butter – it’s ginger-bready and very similar in taste.

Looking for more wonderful breads?

Biscoff Cookie Butter Bread

Biscoff Cookie Butter Bread

Yield: 8 - 10
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Lightly spicy with a tender, but substantial texture.

Ingredients

  • 2 C all-purpose flour
  • 4 tsp baking powder
  • 1/2 C granulated sugar
  • 1 tsp salt
  • 2/3 C Biscoff cookie butter
  • 1 C milk
  • 1 tbsp canola oil
  • 1 tsp vanilla
  • 8 Biscoff cookies, crumbled - not crushed

Instructions

  1. Preheat oven to 350°. Spray an 8" loaf pan and line the bottom with parchment paper.
  2. In a medium bowl, sift together the flour, baking powder, sugar and salt. Set aside.
  3. In a stand mixer (or you can use a hand-held mixer), blend the cookie butter, milk, vanilla, and oil together and mix for a minute or so until combined. Turn the mixer to low and add the flour. Mix until just blended.
  4. Remove the bowl from the mixer and stir a couple of times to make sure the bottom stuff has blended with everything else.
  5. Stir in the crumbled (not crushed) cookies. Pour the batter into the loaf pan and bake for 45-60 minutes (turn the pan about half-way through baking). Start checking at 45 minutes. Test for doneness when a piece of spaghetti inserted to the middle comes out just barely with crumbs.
  6. Let the cake cool in the pan for about 15 minutes, then turn out onto a rack. Store at room temperature in a cake box or wrap in aluminum foil.

Notes

Tips and Stuff:

Yes, that's 4 teaspoons of baking powder.

If you can't find Biscoff Cookie Butter, Trader Joe's Speculoos Cookie Butter is very similar in flavor and could be used.

Don't crush the cookies to finely - you want little chunks throughout the cake.  Yum.

For a more tender cake, don't over mix the batter.

Mine took about 55 minute to bake.  Keep a watch on it after 45 minutes and cover with aluminum foil if you think the top is browning too much.

If you want to use a 9" loaf pan, check for doneness at 30 minutes and bake for less time than called for.

Terrific sliced, slathered with butter and microwaved for about 10 seconds.  

Nutrition Information:
Yield: 10 Serving Size: 1 slice
Amount Per Serving: Calories: 271Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 10mgSodium: 523mgCarbohydrates: 45gFiber: 1gSugar: 16gProtein: 5g

Nutrition Values are Approximate

© SusanB
Category: Breads/Muffins

Filipino Spanish Bread

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Today we’re going to the Philippines to experience a favorite bakery snack – Filipino Spanish Bread.

Filipino Spanish Bread

Did you know the Philippines consists of over 7,500 islands and has a population of around 100 million? Interesting history, too (Spanish rule, then U.S. control until World War II, then the Japanese, and finally independence in 1946).

The Spanish influence is still felt in this Filipino Spanish Bread. They’re soft yeast rolls with a buttery sweet filling. What really caught my attention is the use of breadcrumbs.

Breadcrumbs are combined with sugar and butter to create the filling. Then after they’re rolled up little-croissant style, they’re rolled in breadcrumbs to create a lightly crunchy coating. Very unusual!

Filipino Spanish Bread

The dough for these homemade rolls is beautiful and soft to the touch. You want the dough a little sticky to make nice, moist bread, but it also comes together into a final silky, pliable dough.

Give yourself enough time to make these rolls. Get the ingredients together before you start and it will make the process go more smoothly. It’s no fun running around the kitchen looking for stuff while your dough is impatiently waiting.

It takes a few minutes to put together the dough, then you knead it for a few more. The dough needs to rise for an hour after that. After the first rise, you create the rolls and fill them and this process takes a while. Let them rise for another 30 minutes, then bake.

Filipino Spanish Bread

Filipino Spanish Bread smells heavenly while it’s baking! You could add cinnamon to it for a different bread experience, but these rolls are terrific as is.

The addition of bread crumbs to the filling and on the outside of the rolls really make them unique. I thought the bread crumbs would be a strange texture, but when you bite into them they’re very slightly crunchy, then you get the soft, bready insides with a whisper more of buttery sweet crunch.

Filipino Spanish Bread

I had to eat one right out of the oven with a little pat of butter. Quality control for you, of course. They’re delicious. A little time consuming, but definitely worth the time and effort.

Just a note: These are best the first day. I find that overnight in a sealed container, the bread crumbs soften and lose that nice crunch. After they’re a day or two old, slice them horizontally and dab on a little butter. Pop them under the broiler for a minute and enjoy!

Thank you, Philippines.

*Adapted from a recipe by Bebs at foxyfolksy.com. Check out her website – it’s a lot of fun!

Precooked crescents on a sheet pan

Filipino Spanish Bread

Yield: 15 rolls
Prep Time: 30 minutes
Cook Time: 25 minutes
Rising Time:: 2 hours
Total Time: 2 hours 55 minutes

Soft yeast rolls with a buttery sugar filling, rolled in fine bread crumbs and sugar.

Ingredients

  • Dough:
  • 3 C all-purpose flour
  • 1/4 C plus 1 tbsp sugar
  • 1 tsp salt
  • 3/4 C milk, lukewarm
  • 3 tbsp butter, melted
  • 1 egg, lightly beaten
  • 1 1/2 tsp instant yeast (not quite a whole packet)
  • Filling:
  • 1/4 C butter
  • 2 tsp all-purpose flour
  • 1/2 C fine bread crumbs
  • 1/8 C plus 1 tbsp water
  • 1/2 C sugar
  • 1/8 tsp salt
  • 2 tbsp butter, melted
  • Crumb Roll:
  • 2 tbsp butter, melted
  • 1/2 C fine bread crumbs
  • 2 tbsp sugar

Instructions

  1. In a stand mixer bowl with a dough hook, mix together the flour, sugar, and salt. Add the lukewarm milk (about 110°) and melted butter and turn mixer to low. Add the beaten egg. Mix until blended. Sprinkle in the instant yeast and mix well to form a slightly sticky dough. (Add a tablespoon more of flour if too sticky).
  2. Lightly flour your counter or marble and turn out the sticky dough onto it. Knead the dough until it becomes smooth and elastic, about 10 minutes. (Or keep the dough in the stand mixer bowl, turn it to low, and knead the dough with the dough hook for 5-6 minutes.)
  3. Shape the dough into a ball and place it into a greased bowl. Cover the bowl loosely with plastic wrap and place in a draft-free place to rise. Allow to rise for approximately 1 hour, until doubled in size.
  4. While the dough is rising, prepare the filling. In a saucepan over medium-low heat, melt the 1/4 C butter until bubbly. Sprinkle in the flour and 1/4 cup of the bread crumbs and stir until mixed well. Once it starts to simmer, add the water, sugar, and salt and the remaining 1/4 cup of bread crumbs. Stir briskly with heat on low until it's fairly thick. Remove from heat and stir for a minute until it's a paste-like texture.
  5. Line a large baking sheet with parchment paper and set aside.
  6. After the dough is risen, melt the 2 tablespoons of butter in a small bowl. Punch down the risen dough and divide the dough into 16 equal pieces (about 1.75 oz. each). Roll or press each piece of dough into a long triangle with the wide end toward you (roll fairly thin and about 6 1/2" to 7" long, kind of the shape of a pizza slice).
  7. Brush each triangle lightly with melted butter, then sprinkle or spread filling on the triangle, leaving about 1 cm. around the edges so it won't melt out while baking. Roll the dough fairly loosely, starting from the wide end.
  8. For the Breading: melt the remaining 2 tbsp butter. Combine the bread crumbs and sugar in a bowl. Brush each roll with butter, then lightly dip and roll from side to side in the bread crumb mixture.
  9. Place each roll seam side down onto the baking sheet about an inch apart. Cover with a tea towel and place in a draft-free area for 30-45 minutes, until doubled in size.
  10. Preheat the oven to 325°. Bake the rolls for 25-30 minutes until lightly browned. Store in a sealed container (but best right out of the oven, warm).
  11. To serve leftover rolls, slice them horizontally and pat a little butter on them. Warm in the microwave for 15-20 seconds or placed under the broiler for 1 minute.

Notes

Tips and Stuff:

Use Instant yeast, not Active Dry.  You don't have to proof Instant yeast.  

The dough will be sticky when turned out from the bowl.  This will make a lighter, fluffier roll.

I only got 15 pieces of dough, mainly because I weighed each one out to about 1.8 oz.  Whatever size you make them, roll them out fairly thinly and be generous with the filling.

**Make sure your bread crumbs are PLAIN - not garlic or cheese flavored!!**

Nutrition Information:
Yield: 15 Serving Size: 1 roll
Amount Per Serving: Calories: 243Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 36mgSodium: 305mgCarbohydrates: 35gFiber: 1gSugar: 10gProtein: 5g

Nutrition Values are Approximate

© Adapted from FoxyFolksy.com
Category: Breads/Muffins