Dark Chocolate Almonds and Biscoff Babka by Winning Appliances

To make the dough, pour milk into a jug; add yeast and a pinch of the sugar; mix well and set aside for 5 minutes or until foamy.

Place flour, remaining sugar, salt and cinnamon in the bowl of an electric mixer fitted with a dough hook. Mix on low speed to combine; add yeast mixture, eggs and vanilla and mix on medium low speed until combined. Increase speed to medium, then add butter in 5 stages mixing well after each addition. Mix for 10 minutes or until smooth, elastic and the dough comes from the sides of the bowl. Transfer dough to a lightly greased mixing bowl.

Preheat steam oven to ‘steam function’, set at 30°C. Transfer dough to the oven and prove for 1 hour or until doubled in size.

Knock back dough and shape into a rectangle; cover with cling wrap and refrigerate overnight.

To make the filling, in a medium saucepan over medium heat, combine sugar and cream; bring to a simmer, stirring occasionally, until sugar completely dissolves.

Place chocolate, biscoff spread, butter and vanilla in a large bowl and pour over cream, mix until smooth; cool completely, then refrigerate for 10 minutes or until thick.

Grease and line a 22cm loaf pan with baking paper.

Remove dough from the refrigerator and place on a 60cm long piece of baking paper. Using a rolling pin, roll dough into a 20cm x 40cm rectangle. Spread with the filling to the edge of the dough except for one of the long sides, leaving 3cm of dough with no filling. This will help to enclose the filling; scatter with almonds.

Starting with the long side, roll into a tight roll using the baking paper to assist then twist the ends of the baking paper like a bon bon. Transfer to the freezer for 15 minutes - this will make the filling firm and easier to work with.