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Cookie Butter Brioche Star

Cookie butter is basically the best thing on this planet, and I am always looking for different ways to eat it. I like to use Biscoff® Cookie Butter. It has more of a caramel taste, where as other cookie butters have a more ginger taste.
Print Recipe
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 2 hours 25 minutes
Course lunch/dinner
Cuisine Mediterranean
Servings 8 people
Calories 4039.6 kcal

Equipment

  • 1 Stand Mixer With a dough hook attachment.
  • 1 Rolling Pin
  • 1 Sharp Knife For precise cutting of dough.
  • 1 Baking Sheet
  • 1 Round Template An 8-inch pan or plate works well for consistent circle size.

Ingredients
  

Main

  • 3 ⅓ cups bread flour
  • ⅓ cup white sugar
  • 2 teaspoons active dry yeast
  • 1 pinch salt
  • ¾ cup milk warmed
  • 2 eggs separated
  • 2 tablespoons unsalted butter melted
  • 1 teaspoon vegetable oil or as needed
  • 1 cup cookie butter such as Biscoff®, divided

Instructions
 

  • Place bread flour, sugar, yeast, and salt in the bowl of a stand mixer. Mix with a fork. Add milk, egg yolks, and butter. Attach dough hook and knead until dough forms a ball and feels smooth and elastic, about 10 minutes.
  • Pour vegetable oil into a large bowl. Add dough and roll around to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled, 1 to 2 hours.
  • Transfer dough to a flat work surface. Knead gently to knock the air out. Form dough into a flat oblong shape, then roll into a log. Cut the dough into 4 equal pieces. Keep dough covered with a damp cloth while you work with 1 piece at a time.
  • Dust work surface with a little flour. Use a rolling pin to roll out first piece of dough. Invert a round 8-inch pan or plate on top; trace the rim with a sharp knife to cut dough into an 8-inch circle.
  • Line a baking sheet with parchment paper and slide the circle onto it. Warm cookie butter briefly in the microwave to make it easier to spread. Spread 1/3 of the cookie butter over the dough circle.
  • Repeat with 2 more pieces of dough and remaining cookie butter. Roll out last piece of dough, cut into an 8-inch circle, and place on top. Invert the pan or plate over the stack and cut through all the layers to make a perfect circle.
  • Invert a small drinking class in the center of the circle. Use a sharp knife to cut dough into quarters, from the base of the drinking glass to the outside edge. Cut quarters into eighths, then into sixteenths.
  • Grab 2 slices and twist each one twice, in opposite directions. Repeat all the way around the circle. Pinch and seal all the ends. Cover with a damp cloth and let rise for 20 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C). Beat egg whites lightly and brush over dough.
  • Bake in the preheated oven until golden brown, about 20 minutes. Cool briefly before serving.

Notes

For an ideal brioche, ensure thorough kneading until the dough is smooth and elastic, indicative of proper gluten development. Maintain a warm, draft-free environment during both proofing stages to encourage optimal rise; a slightly under-proofed dough yields a denser texture, while over-proofing can introduce a sour note. Warming the cookie butter briefly is key for effortless, even spreading, preventing tearing of the delicate dough layers. When shaping, precise cuts and gentle, uniform twisting are essential to achieve the distinct star pattern and ensure even baking. The egg white wash is crucial for that beautiful golden-brown crust and appealing sheen. Consider experimenting with other spreadable fillings like Nutella or a rich cinnamon-sugar butter for variations.