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.

Prep Time:
45 mins
Cook Time:
20 mins
Additional Time:
1 hr 20 mins
Total Time:
2 hrs 25 mins
8 servings


  • 3 ⅓ cups bread flour

  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. 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.

  9. Preheat the oven to 350 degrees F (175 degrees C). Beat egg whites lightly and brush over dough.

  10. Bake in the preheated oven until golden brown, about 20 minutes. Cool briefly before serving.

Cook's Note:

The awesome thing about this delicious recipe idea is that you can make it with so many different fillings. Use what you love, whether peanut butter, dulce de leche, cheese, jam, or cinnamon and butter.

Nutrition Facts (per serving)

443 Calories
17g Fat
61g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 443
% Daily Value *
Total Fat 17g 22%
Saturated Fat 6g 28%
Cholesterol 50mg 17%
Sodium 46mg 2%
Total Carbohydrate 61g 22%
Dietary Fiber 1g 5%
Total Sugars 10g
Protein 9g
Calcium 42mg 3%
Iron 3mg 14%
Potassium 120mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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