BISCOFF ROLLS
DOUGH
225 ml milk (lukewarm)
50 gr white caster sugar
8 gr vanilla sugar (1 sachet)
10 gr instant yeast (dry yeast)
1 egg (m)
65 ml sunflower oil
500 gr all-purpose flour
4 gr salt (⅔ teaspoon)
BISCOFF FILLING
2 egg yolks (m)
50 gr granulated sugar
16 gr vanilla sugar (2 sachets)
45 gr cornstarch
50 ml milk
125 gr Biscoff spread
450 ml milk
100 gr raisins
SUGAR SYRUP
40 ml water
40 gr granulated sugar
GARNISH
Biscoff spread
Wash the raisins. Let them soak in warm water for about 20 to 30 minutes. Drain the water and pat them dry.
In a deep bowl, combine the milk with white caster sugar, vanilla sugar, and yeast. Add the beaten egg and mix well. Add the sunflower oil and mix again. Finally, add the flour and salt. Mix well and knead for 10-12 minutes until you have a cohesive dough.
Cover the dough and let it rise in a warm place for 1 hour or until it doubles in size.
In a deep bowl, combine the egg yolks with the sugar and vanilla sugar. Add the cornstarch and mix until well combined. Add the milk (50 ml) and mix well.
Bring the milk (450 ml) to a boil in a saucepan. Remove from heat and gradually pour it into the egg mixture while stirring continuously.
Transfer the milk-egg mixture to a frying pan. Cook until it thickens, stirring constantly. Remove from heat and add the Biscoff spread (125 gr). Mix well.
Roll out the dough into a 40×45 cm rectangle. Spread the Biscoff filling evenly over the dough and sprinkle with some raisins. Cut the dough into 14 strips.
Roll each strip and tuck the end underneath the dough to secure it.
Place the rolls on a baking sheet lined with parchment paper. Let them rise for 30 minutes or until they double in size.
Preheat the oven to 200°C. Bake the rolls for 12-18 minutes. Immediately cover the rolls with a clean kitchen towel to keep them soft.
In a saucepan, bring water and sugar to a boil. Once the sugar is completely dissolved, remove from heat.
Heat the Biscoff spread in a saucepan over low heat. Stir constantly until it becomes liquid. Transfer the Biscoff spread to a piping bag.
Brush the rolls with sugar syrup and garnish them with the Biscoff spread.
