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Biscoff Bun Wreath

dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan
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Ingredients Method

Ingredients
  

  • 150 ml dairy-free milk
  • 50 g dairy-free margarine
  • 260 g strong bread flour
  • 1/2 tsp salt
  • 3 g or 1 tsp dried yeast
  • 1 tsp cinnamon
  • 50 g caster sugar
  • for the filling:
  • 150 g Biscoff spread
  • 4 bBscoff biscuits crushed
  • for the glaze:
  • 1 tbsp soft brown sugar
  • 1 tbsp water

Method
 

  1. Melt the margarine into the milk (don’t make it more than tepid though)
  2. Place the flour, salt, yeast, cinnamon and caster sugar in a bowl and pour in the warmed milk and margarine mixture.
  3. Bring to a dough and knead until smooth and bounces back when you press a finger onto the surface.
  4. Place in an oiled bowl, cover and leave to double in size in a warm place.
  5. Meanwhile make the cinnamon sugar paste filling and set aside
  6. Knock back and roll out the dough to approx 18cm x 30cm. Spread the Biscoff paste over all the dough and scatter over the crushed biscuits.
  7. Roll up into a long sausage shape and then cut all the way along the middle. Turn the dough pieces so the exposed filling is facing up and place next to each other. Twist the pieces of dough over each other so you have a rope type effect. Form into a circle and secure the ends by the pressing the dough together. Place on a lined baking sheet, cover and leave to rise for another 30 minutes.
  8. Meanwhile, preheat the oven to 190 degrees centigrade/180 degrees fan, or gas mark 4
  9. Bake for 15 minutes until golden, risen and they sound hollow when tapped.
  10. Melt together the brown sugar and water and brush over the hot bun wreath.
  11. - Cool on a wire rack. Once cool decorate with water icing and Christmas sprinkles, if you like.