Biscoff Bun Wreath

By lucylox on December 23, 2024

Let me present Biscoff Bun Wreath, the perfect breakfast or brunch for any day, but especially Christmas day! It's all the best features of a soft, sticky and squidgy cinnamon bun but with the flavours of Biscoff, and then made into a festive Babka style centrepiece!

Cinnamon buns are often my most requested bake, and these are maybe even better than the originals - although that is a hard ask! We love the sweet spicy taste of Biscoff in this house and it makes a great filling to this wreath, especially when you add the crumbled biscuits for a little added texture. But if you're not so keen this wreath would also work brilliantly with a cinnamon bun filling, chocolate spread or even your favourite seed butter.

I have to say that this Biscoff Bun Wreath went down so well that I'm going to have to make yet another one in time for Christmas! It's been wistfully mentioned on a few occasions since we finished the one i photographed for this!

This is my last new recipe before Christmas so i can concentrate on making our festive favourites, so i'll take this opportunity to wish all of you a very happy holiday (if you celebrate Christmas) x

Biscoff Bun Wreath

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

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

Melt the margarine into the milk (don't make it more than tepid though)
Place the flour, salt, yeast, cinnamon and caster sugar in a bowl and pour in the warmed milk and margarine mixture.
Bring to a dough and knead until smooth and bounces back when you press a finger onto the surface.
Place in an oiled bowl, cover and leave to double in size in a warm place.
Meanwhile make the cinnamon sugar paste filling and set aside
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.
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.
Meanwhile, preheat the oven to 190 degrees centigrade/180 degrees fan, or gas mark 4
Bake for 15 minutes until golden, risen and they sound hollow when tapped.
Melt together the brown sugar and water and brush over the hot bun wreath.
- Cool on a wire rack. Once cool decorate with water icing and Christmas sprinkles, if you like.