This Twisted Heart milk bread is a twist on the trend star bread. Stuffed with endless amounts of melted Lotus Biscoff spread.
Today’s recipe is a different take on the trend star bread. Star bread was a popular trend a few years ago where dough was layered with filling and twisted in a way to create a pattern.
Normally, star bread has a ‘star’ shape in the middle. I decided to change this a bit and add a heart shape instead. What also makes this bread unique is it’s delicious filling. This biscoff filling is a perfect complement to the sweet milk bread, and just in time for fall too!!!!
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How long does this bread last for?
Placed in an air tight container and stored in a cool, dry place, this bread can last up to 4 days without becoming stale. However, I always recommend to eat within the first day of baking.
Tips and Tricks for the best Twisted Heart Lotus Biscoff Milk Bread
- Make sure you mix your yeast and salt separately when adding them to your dough. Like in the video below, I add the flour, sugar and salt, mix and then add the yeast and mix again. (so the yeast isn’t killed by the yeast)
- Milk temperature- you milk should be about body temperature- place your finger in the milk and if you can’t feel the liquid around it, it’s body temp. It is important to do this so that the yeast can grow but isn’t killed by extreme hot temperatures. To heat you can simply place your milk in the microwave for about 45s
- Adding flour to a sticky dough- it is extremely important not to add too much flour if your dough is sticky when kneading as this messes up the quantities of the recipe. Add 1/4 cup extra maximum. If your dough is still sticky after you have added and kneaded in your butter for the specified time, you can add about 2-4 tbsps of flour.
- Before assembling your bread, place a sheet of greaseproof paper under your dough so it is easy to transfer to a baking sheet for baking without sticking to your surface.
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Twisted Heart bread | Lotus Biscoff Milk bread
Ingredients
For the Twisted Heart Bread
- 3 Cups Plain Flour
- 1/3 Cups White Sugar
- 1/2 Tsp Salt
- 1.5 Tsp Active Dry Yeast (1 packet)
- 1 Cup Warmed Milk
- 1 Large Egg
- 1/3 Cup Melted Butter
- Biscoff Spread/Cookie Butter
Instructions
For the Twisted Heart Bread
- Mix your flour, sugar and salt in a large bowl
- Sprinkle in 1 packet of active dry yeast
- Add your milk and 1 egg
- Mix until a rough dough forms
- Turn your dough out onto a surface and knead for about 10 mins
- If your dough is sticky add no more than 1/4 cup of plain flour, a bit at a time
- Gradually knead in your melted butter until your dough is smooth
- Place your dough into a greased bowl and let rest for 1 hour
- After proving cut your dough into 4 pieces
- Roll each piece into a ball
- Now roll out each ball into a large, thin circle - a similar size to a large plate
- Place your first dough piece onto some parchment paper
- Melt some biscoff spread in the microwave for 30s (you can also use Nutella, cinnamon sugar etc)
- Spread some of this onto your first dough piece and smooth the spread out to the edges of your dough
- Add your next layer of dough and repeat this process until you reach your 4th layer
- Use a large plate to neaten up the edges of the dough circle (cut around the plate like a template- see in video below)
- Take heart shaped cookie cutter (or any other shape you have on hand)
- Place your cookie cutter in the center of the dough and press down lightly to create a slight indentation
- Cut your dough into 16 pieces, making sure you do not cut all the way to the heart indentation or this will ruin your design (see video below for a better understanding)
- Take two dough pieces, twist outwards and press their bottoms together
- Continue to do this for all the remaining dough pieces
- Let your dough rise for 35-45 mins
- Preheat your oven to 180ºC
- After risen, lightly brush your dough with egg wash or milk
- Bake in your preheated oven for 20-25 mins
- Once out the oven, dust your bread with powdered sugar and enjoy!