I tested Claire Saffitz’s recipe for Speculoos Cookie Butter Bake from her Dessert Person cookbook. This recipe starts with Claire’s “Sweet Yeast Dough” which is the same dough we used in her Walnut Maple Buns recipe; it can be used for a variety of breakfast / brunch recipes where a sweet and soft bread is desired. From there, we move on to making the filling. The filling is made from Speculoos Cookie Butter, butter, and cinnamon. Cookie butter is available from a few different brands — I used Lotus Biscoff cookie butter (the same cookies you get when flying on Delta airlines); though Trader Joe’s has their own version of cookie butter as well. If all else fails, you could make cookie butter by blending up digestive biscuits with a little bit of oil and sugar until it’s a smooth paste. The top of the babka is covered a deep layer of crispy crunchy streusel. Again, the key flavors in the topping are brown sugar and cinnamon. As you’d expect, the aroma while baking is very cinnamon-forward and will make your home spell like a bakery! The babka assembly is very similar to making cinnamon rolls! Roll out the dough to 18″ x 10″, brush with butter, cover in filling, and then roll it up. Once rolled, it’s just a matter of twisting the dough around itself a couple times to form it into a babka (if you were making cinnamon buns you could just slide into individual buns and bake). Overall, this babka has a really light texture and isn’t overly sweet. The cookie butter flavor comes through well and the crispy streusel topping provides a nice texture contrast. This bread stales a bit quickly, so once it’s cool, be sure to keep it in an air-tight container. I used my day-old babka for French toast and it was absolutely amazing (think cinnamon swirl bread to the next level). Hop you enjoy!
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