Lotus Biscoff Swirl Bread Recipe

Directions

• In the bowl of a stand mixer, combine warm milk, yeast, warm water, sugar, salt, oil, vanilla, and egg and mix them well. 
• Add in flour. Using a dough hook, turn the mixer on to a low speed. Once the flour starts to incorporate into the dough, increase the speed to a medium range.
  Add more flour as necessary so that the dough pulls away from the sides of the bowl. *(The dough mixture should be soft, but not stick to your hands. The amount of flour you add in bread making is always an approximation and you should go by feel).
• Transfer the dough to a greased mixing bowl. Cover with a towel and let rise until double in size, about 1 hour.
• Preheat the oven to 190°C. Roll the dough to a 1cm (about 1/2 inch) thickness. Spread lotus biscoff butter over the dough in an even layer.
• Roll the dough to form a log, and slice in half lengthwise (vertically). Place one half over the other repeatedly to form a braided look, then coil the braid into a swirl. 
  Place the swirl on a lined try with parchment paper. 
• Bake in preheated oven for 25 minutes, or until golden brown and the dough is cooked through. Cool for 10 minutes before removing from pan and cooling on a wire rack.