Biscoff Braided Babka

Ingredients
530g flour
90g sugar
a pinch of salt
150g soft cubed butter
1 sachet of dry yeast 7g 120ml lukewarm water 1tsp sugar
3 eggs
Lotus Biscoff Spread
Syrup 150g sugar 100ml water

1 Start with the yeast mixture and let it sit for 510mins Make the dough by gradually adding the cubed butter to the other ingredients while kneading on a floured surface Its done when its not sticky anymore Let it double in size i stored it in the fridge over night this will make it much easier to work with the next day
2 Seperate dough into 2 equal pieces Roll one out spread a generous amount of biscoff on it roll it up and cut in half Repeat the same process with the other half of the dough
3 Now start braiding a 4 strand braid and tuck the ends under the dough when finished
4 Let the braided dough rest for another 45mins
5 Bake for 35mins 190°C375°F While baking prepare the syrup 150g sugar 100ml water bring to a boil
6 Brush babka with syrup both still hot and Enjoy

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