The last time I was in the United States back in 2019, I visited Trader Joe’s. This is now the only reason I want to visit. I kid… I also really miss In and Out Burgers. Anyway, back to TJs, they carry this magical spread called Cookie Butter. It is not found here in Edmonton, or wasn’t recently until Freson Bros came to town. The hubs and I were exploring this new Edmonton grocery store that commits to supporting local and the carry other items that aren’t easily found in Canada – like fresh fruit in January. The baking section is on another level. Missing an ingredient? It is there. I swear. (Let’s pause this part of the story).
At Christmas, you may recall, I received Dessert Person by Claire Saffitz. She has a recipe for Speculoos Babka. I looked through the ingredients and thought – there is no way I can make that until I am back at Trader Joes. Queue the sad music.
Fast forward to Freson Bros.
The hubs and I we wandering the aisle and I saw this:
If you aren’t sure what Biscoff is, think back to your last plane trip and the package of cookies they give is Biscoff. It is my favourite cookie.
When I saw this on the shelf next to the Nutella I nearly lost my mind. As a bonus part to the day, lower down the shelf was a full package of BISCOFF COOKIES! (they are delicious but taste better at altitude like tomato juice does. Its a thing.
I remembered the speculoos recipe and knew this jar was coming home with me.
Out came the cook book and I went to work making the sweet dough. It is the same sweet dough recipe she uses for her cinnamon buns but your favourite sweet bread dough recipe will work here too.
I cut it in two and rolled into a rectangle measuring 10″ x 18″. I mixed 1 cup of cookie butter with 2 tablespoons of melted butter, 1 tsp of salt and 1 tablespoon of cinnamon. Mix it well and spread it over the prepared dough.
Then roll it as you would for a cinnamon roll or traditional babka. Now there is no slicing of the dough log in this recipe. Just twist it like this.
Place it into a greased bread tin and repeat with the other dough. Let rise until doubled in size – about an hour.
It calls for a crumble topping. 1 1/3 cup of flour, 2 tsp of cinnamon, half cup of light brown sugar, 12 tbsps. of melted butter. Mix together and you will notice it isn’t a usual crumb topping – its more like cookie dough. break it up into crumbs and sprinkle over the risen babkas.
Bake at 350F for about 65 minute – use an instant read thermometer to test. It should read an internal temperature of 185F.
It was so delicious. I highly recommend this one. I would also consider this as a cinnamon roll and forget the topping. It doesn’t need it because it is delicious on its own. If you give it a try, let me know how it went!
Stay healthy friends!