Lotus Rolls

Prepare the dough starter: warm half of the milk, dissolve the fresh yeast, add 1–2 dl sugar and 2 dl flour, cover with foil and let rise 10–15 minutes.

In a stand‑mixer bowl combine the egg, softened butter, sifted flour, pinch of salt and the risen starter; mix on medium speed 6–8 minutes until soft and airy.

Let the dough rise in a warm place for about 1 hour. (Optional: pre‑heat the oven to 140°F, turn it off, and place the bowl inside to create a warm environment.)

While the dough rises, make the filling: melt the butter, then stir in brown sugar, 120 g Lotus Biscoff spread and cinnamon to taste.

On a lightly floured surface roll the risen dough into a rectangle, spread the filling evenly, roll the dough into a log and cut into approximately 10 pieces.

Place the rolls on a greased baking sheet, let them proof for 15 minutes.

Brush each roll with a little whipping cream and drizzle any remaining cream over them.

Bake at 350°F for 20–25 minutes until golden.

While the rolls bake, prepare the topping cream: beat together 120 g cream cheese (or mascarpone) with the remaining 120 g Lotus Biscoff spread; if the mixture is too thick, add a splash of cream.

After baking, let the rolls cool slightly, then spread the topping cream over each roll.

Finish by sprinkling crushed Lotus Biscoff biscuits on top.