Biscoff Milk & Buns

Try our heavenly combination: an irresistible sweetness in every sip and bite!

*values are estimated and subject to change

Ingredients:

For the Milk:

• 1/3 cup of oats
• 1 tbsp of Biscoff spread
• 1 pitted date

Buns:

• 350g bread flour
• 170g Biscoff milk (freshly made with Milky Plant)
• 50g caster sugar
• Biscoff oat pulp (after processed by Milky Plant)
• 3g salt
• 3g yeast
• 40g butter

Filling:

• Biscoff spread
• Biscoff cookies for topping

Instructions:

For the Milk:

1. Add the ingredients to the blending compartment, ensuring not to exceed the Max line.
2. Fill the water tank with clean water.
3. Press the start button and wait a couple of minutes for Milky Plant to work its magic.

For the Buns:

• In a large bowl, combine all bread ingredients except for butter.
• Mix until combined, cover, and let sit for 20 minutes.
• Add softened butter and knead until the dough comes together, about 10-12 minutes.
• Smooth the dough and let it rest for 45 minutes.
• Roll out the dough into a rectangle shape.
• Spread the Biscoff.
• Roll up tightly.
• Slide the thread under the roll log, cross the ends of the thread, and pull the ends tightly in opposite directions to smoothly cut through the roll.
• Place the rolls in the prepared baking pan and let rest for 15 minutes.
• Preheat oven to 180°C.
• Bake the buns for 20-23 minutes just until rolls are lightly golden around the edges and centers are puffed and cooked thoroughly.
• Top with cream cheese frosting, Biscoff spread, and cookies.
• Enjoy!