How to make Biscoff sweet yeast buns step by step

Step 1 - preparing the yeast

• Crumble the yeast into a small bowl.
  15 g yeast
• Add sugar and part of the milk - mix until the yeast dissolves.
  1 teaspoon sugar, 80 ml milk
  
• Add the rest of the milk and mix.
• Cover the bowl with the yeast with cling film or a kitchen towel and set aside in a warm place for about 20 minutes - during this time, the yeast should rise and become very foamy.
  

Step 2 - preparing the yeast dough

• Place the wheat flour in a large bowl, add the remaining ingredients.
  250 g all-purpose flour, 50 g sugar, 50 ml oil, 1 egg
  
• Pour in the yeast starter and knead the dough - I mix it with a stand mixer with a dough hook - I mix until the dough is smooth and comes away from the bowl.
  
• Cover the prepared dough with cling film or a towel and set aside in a warm place for about an hour to rise.
  

Step 3 - preparing the sweet bun

• Remove the risen dough onto a lightly floured kitchen counter and knead briefly.
  
• Roll out into a thin flatbread - about 0.5 cm thick.
  
• Spread the entire surface with cream - for me, it was 6 very heaped teaspoons.
  approx. 140 g Biscoff spread
  
• Cut the dough into strips about 4-5 cm wide.
  
• Roll one of the strips into a coil.
  
• Place this coil at the end of another strip and roll them together, enlarging the coil.
• Repeat rolling until you have used all the strips.
  
• Arrange the dough in the pan - in its center.
• Cover the pan with foil or a towel and set aside in a warm place for about 30 minutes - for the dough to puff up.
  

Step 4 - baking the sweet bun

• While the dough is rising, turn on the oven - set the temperature to 170 degrees with convection or 180 degrees in top/bottom heat mode.
• Place the risen sweet bun in the oven and bake for about 30 minutes - until nicely browned.
• After baking, cool the dough.

Step 5 - preparing the icing

• Briefly heat the Biscoff cream (e.g., in a microwave) to make it more liquid.
  approx. 20 g Biscoffv spread
• Add the cream to the powdered sugar and mix.
  100 g powdered sugar
  
• Pour in the milk gradually, stirring constantly, until you get a smooth and thick icing.
  approx. 20 ml milk
  
• Spread the icing over the top of the cake.
  
• Finally, you can additionally sprinkle the top with crushed cookies, but it's not necessary :)