Servings: 10
INGREDIENTS
Dough (yields 3 cakes):
- 1⅔ cup/400 milliliters water
- 2 tablespoons dry yeast
- ½ cup sugar
- 2.2 pounds/1 kilogram flour
- ½ cup oil
- 2 large eggs
- 1 teaspoon salt
Filling:
- 7 ounces/200 grams Lotus Biscoff cookie butter
- 7 ounces/200 grams Nutella hazelnut spread
Syrup:
- ½ cup sugar
- ½ cup cup water
INSTRUCTIONS
Dough:
- Combine all the dough ingredients in a stand mixer bowl and knead for 10 minutes. Cover the bowl and let the dough rise until it doubles in size, between 1-2 hours.
- Press the dough with your hands to let the air out and divide it into 6 parts (for 3 cakes). Roll out each part into a rectangle, then spread the Nutella and Biscoff cookie butter. Roll and freeze for 30 minutes.
- Take out the dough rolls and cut each one in half lengthwise. Braid them as you’d braid a challah (as shown in the video) and let them rise for 30-60 minutes.
- Preheat the oven to 340 °F (170 °C) and bake for 30-35 minutes, or until golden.
Syrup:
- Bring the water and sugar to a boil in a small pot, lower the heat and cook for 5 minutes, stirring occasionally.
- When the cakes come out of the oven, drizzle the syrup on top and let them cool off for 20 minutes before serving.