If you haven’t had the sweet Biscoff cookies slathered inside a doughnut, have you ever really eaten a doughnut? We’ve got you covered with this easy recipe. With some store-bought ingredients and a few easy steps, you can become a pro at making your own Lotus Biscoff doughnuts at home.
Table of Content
A smooth Biscoff doughnut is like eating a hybrid cookie doughnut. And if you’re craving some homemade Biscoff treats, here’s the perfect treat for you. Try these homemade doughnuts and you'll be surprised how easy they are to make.
Why make these cookies
- These are yeast-risen and deep-fried in the shape of large buns, unlike the donuts with a hole.
- And all the ingredients are simple and easy to find or pantry staples.
- These sufganiyot are traditionally filled with strawberry jam and dusted with powdered sugar. Today, we stuff them and glaze them with a biscoff spread, and top them with more biscoff cookies.
Timeline and progress
- Prepare the dough - 20 minutes
- Rise - 60 mins (can be kept overnight in the fridge)
- Shape the donuts - 20 mins
- Proof the donuts - 30 - 45 minutes
- Deep fry - 20 mins
- Cool - 10 mins
- Fill and dust - 20 mins
Ingredients and substitutions
- Yeast - I like to use instant dry yeast because I've always had great success with it. And yet, you can certainly use active dry yeast in the same quantity. And if you use fresh yeast, you will need about 21 grams for every 2 ¼ teaspoons (one packet) of dry yeast. Also, it's not necessary to activate the yeast, but I like to take the guesswork out and make sure my dough will rise.
- Butter - This adds richness to the dough. However, do not add more butter, as they will become very dark when frying.
- Milk - I love adding a bit of richness to the dough and milk works great in this recipe. Water will also work well. And if you do use water, you may need a little more flour in this recipe.
Pro tip - When making yeast dough, check for the consistency of the dough not the amount of flour. The dough needs to be soft and elastic not sticky. Whether you use milk or water make sure it is warm, about 110 F, not too hot nor too cold. This is the optimum temperature to activate the yeast. - Sugar - White sugar works excellently in this recipe. And yet, you can undoubtedly try brown sugar for that slight caramel-like flavor. I think the amount here is just enough for both the inside and out. But feel free to add or reduce if you want.
- Flour - Bread flour makes light and airy donuts with a soft and chewy texture. Of course, you can use all-purpose flour but, if possible, at least use 50% bread and 50% all-purpose.
- Nutmeg - I just love the flavor of nutmeg in my doughnuts but you are free to omit it.
How to Make Biscoff Doughnuts
Dough
- Dry ingredients - In a bowl, combine flour, salt, and grated nutmeg.
- Yeast - In a bowl of a stand mixer with the hook attachment, combine warm milk, sugar, yeast, egg, and vanilla.
- Knead - Add the flour mixture to the yeast mixture and combine on medium-high speed until all the flour is well incorporated making sure to scrape the bottom and sides of the bowl. Then knead for 8 to 10 minutes on medium speed.
Pro tip - Avoid adding too much extra flour when kneading. We want a soft, elastic, slightly sticky dough to make soft and fluffy donuts.
- Butter - Next, add the butter and continue to knead for 8 to 10 minutes more or until you have a smooth elastic dough.
Pro tip - If kneading by hand the dough will take about 20 to 25 minutes to become soft smooth and elastic. You may need about ½ cup of flour for dusting your work surface. - Bowl - Place the dough in a large greased bowl, cover it with plastic wrap and let rise for 60 to 90 minutes or until double in volume.
Shaping
- Divide - Once double in volume - invert on a floured surface. Divide the dough into half and each half into 4 or 6 portions - making 12 small or 8 medium donuts.
Pro tip - Always make one or two mini doughnuts for the purpose of testing oil temperature. - Shape - Roll each portion into a smooth ball and place it on a baking tray lined with parchment paper dusted with flour to prevent sticking. You can also place them on individual pieces of parchment paper for easy handling.
Pro tip - Roll each piece into a smooth ball. Gather the seams and roll between your palms until you have a smooth ball. If the balls are not smooth, your doughnuts will look cracked. - Tray - Once all the balls are rolled, flatten them slightly. Cover the baking tray with a clean kitchen cloth or plastic wrap to prevent the donuts from drying.
Pro tip - Flattening will ensure you have a doughnut shape when it rises and deep-fries as compared to a ball - Proof - You can proof the donuts on the counter for 30 to 45 minutes or place them in the fridge for about 60 to 90 minutes until almost double in volume.
Pro tip -The fridge-cold dough is easier to handle but takes longer to proof.
Deep-fry
- Oil - Heat vegetable oil in a large pot or deep fryer to about 350 °F to 360 ° F.
Pro tip - You don't want the oil too hot. I like to use a Dutch oven because it keeps the heat even. They need to be cooked inside before they brown on the outside. If the oil is too hot the donuts will get too dark or stay uncooked inside. - Test oil - Add a mini doughnut to test the oil. They should rise up in 30 seconds. Once the oil is ready - add two or three doughnuts at a time.
Pro tip- You need enough oil so the doughnuts will float, and not touch the bottom of the pot. - Deep fry - Cook for 30 seconds on one side then flip and let cook another 30 seconds on the other side. You will need about 3 to 5 minutes for each donut to cook and be beautifully golden brown.
Pro tip - Do not crowd the pan as the temperature of the oil will drop/cool down too fast. The doughnuts should rise in about 30 secs as they puff. - Remove - Use a slotted spoon to remove them onto a paper towel and let them cool for 20 minutes before you fill and serve.
Fill, glaze and top
- Biscoff filling - In a small bowl, combine the cream cheese and Biscoff spread. Then, transfer the spread to a piping bag with a bismark piping tip or similar. Fill about one to two teaspoons of paste in each doughnut.
Pro tip - Melt the paste for just 10 to 20 seconds until the paste is smooth piping consistency. - Biscoff glaze - In a microwave-safe bowl, melt the Biscoff spread until you have a smooth glaze consistency. Dip each doughnut in the glaze and top with some crushed biscuits.
Pro tip - Add the biscoff crumbs when the glaze is still wet so it sticks.
Tips for Success
- The temperature of milk - It is very important to make sure the milk is warm, not hot or cold. You don't need a thermometer to check - that's just a guide.
To check if the milk is at the right temperature - just stick your clean little finger in. You should be able to hold it in for a minute if not it's too hot. Best to wait until just warm. - The temperature of the oil - I know I said the oil has to be around 325 ° F. But, you don't necessarily need a thermometer. Here's how to check if the oil is right. Make mini doughnuts - I divide one doughnut into four and make mini doughnuts. This helps me test the hot oil before and in between batches.
- How to test oil - Add a mini doughnut to test the oil. The doughnut should rise in about 30 secs. If it rises too soon, it means the oil is too hot. And if it takes too long, it means the oil is not yet hot. So, adjust accordingly. Keep an eye on oil temperature as it rises and cools between donuts batches. Adding doughnuts to the oil will cool the oil. So find a balance on how many doughnuts per batch works with your settings.
- Keep the dough soft, elastic, and slightly sticky. The softness in the mixture (not extra butter) will produce melt-in-your-mouth donuts when fried. I admit that soft dough is more difficult to handle. So that's why I have a second tip for you.
- Chill the donuts before you fry them. Trust me on this little trick. Chilling the dough makes it more stable. The butter, eggs, sugar, and flour all get a chance to relax. As a result, you can pick the dough, and it won't fall apart even though it is puffed up.
More donut recipes
- Greek Yogurt Donuts
- Filled donuts - raspberry, strawberry, blackberry
- Dulce De Leche Donuts or Dulce De Leche Doughnuts Sufganiyot
- Tiramisu Doughnuts Sufganiyot or Fried Tiramisu Donuts
- Chocolate Glazed Donuts
- Classic Jelly Donuts or Sufganiyot - Hanuka Doughnuts
- Best Fried Cinnamon Sugar Donuts or Cinnamon Sugar Pumpkin Donuts
- See all donut and doughnut recipes
How long will these biscoff doughnuts keep?
Donuts are best eaten fresh the day they are made, but you can keep them for a day or two. It is best to keep them in a paper bag rather than plastic as plastic makes them soggy. Also, you can freeze cooled donuts for months in the freezer.
What oil should I use for doughnuts?
I use canola oil. It has a neutral flavor and a high smoke point. Also, it works best when deep-frying bread and sweet treats like churros and doughnuts.
Can I refrigerate the donut dough?
Yes, just let the dough rise in the fridge. It will continue to prove but at a slower pace. Remove it an hour or two before you plan to shape the doughnuts, so it comes to room temperature. Shape and proof as directed in the recipe below.
Printable Recipe
Biscoff Doughnuts
Print Pin Rate Share by Email Share on FB Save GrowCalories: 93kcal
Adjust Servings Here: 12 Doughnuts
Description
If you haven’t had the sweet Biscoff cookies slathered inside a doughnut, have you ever really eaten a doughnut? We’ve got you covered with this easy recipe. With some store-bought ingredients and a few easy steps, you can become a pro at making your own louts Biscoff doughnuts at home.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Yeast Dough
- 500 g (4 cups) Bread flour (or 50% bread and 50% all-purpose flour)
- ¼ teaspoon Nutmeg
- ½ teaspoon Salt
- 250 g (1 cup) Warm milk (110 F)
- 100 g (2 large) Eggs
- 7 g (2¼ teaspoon) Instant dry yeast
- 30 g (2 tablespoon) Sugar
- 30 g (2 tablespoon) Butter
- 1 teaspoon Vanilla extract
For Deep-Frying
- 1 ltf (4 cups) Vegetable oil
Filling and glaze
- 113 g (½ cup) Cream cheese
- 113 g (½ cup) Lotus biscoff spread
Glaze
- 226 g (1 cup) Lotus biscoff spread
Topping
- 60 g (¼ cup) Biscoff biscuits (crushed)
Instructions
Dough
- Dry ingredients - In a bowl, combine flour, salt, and grated nutmeg.500 g Bread flour, ¼ teaspoon Nutmeg, ½ teaspoon Salt
- Yeast - In a bowl of a stand mixer with the hook attachment, combine warm milk, sugar, yeast, egg, and vanilla.250 g Warm milk , 100 g Eggs, 7 g Instant dry yeast, 30 g Sugar, 1 teaspoon Vanilla extract
- Knead - Add the flour mixture to the yeast mixture and combine on medium-high speed until all the flour is well incorporated making sure to scrape the bottom and sides of the bowl. Then knead for 8 to 10 minutes on medium speed.Pro tip - Avoid adding too much extra flour when kneading. We want a soft, elastic, slightly sticky dough to make soft and fluffy donuts.
- Butter - Next, add the butter and continue to knead for 8 to 10 minutes more or until you have a smooth elastic dough. Pro tip - If kneading by hand the dough will take about 25 to 25 minutes to become soft smooth and elastic. You may need about ½ cup of flour for dusting your work surface.30 g Butter
- Bowl - Place the dough in a large greased bowl, cover it with plastic wrap and let rise for 60 to 90 minutes or until double in volume.
- Divide - Once double in volume - invert on a floured surface. Divide the dough into half and each half into 4 or 6 portions - making 12 small or 8 medium donuts.Pro tip - Always make one or two mini doughnuts for the purpose of testing oil temperature.
- Shape - Roll each portion into a smooth ball and place it on a baking tray lined with parchment paper dusted with flour to prevent sticking. You can also place them on individual pieces of parchment paper for easy handling.Pro tip - Roll each piece into a smooth ball. Gather the seams and roll between your palms until you have a smooth ball. If the balls are not smooth, your doughnuts will look cracked.
- Tray - Once all the balls are rolled, flatten them slightly. Cover the baking tray with a clean kitchen cloth or plastic wrap to prevent the donuts from drying. Pro tip - Flattening will ensure you have a doughnut shape when it rises and deep-fries as compared to a ball
- Proof - You can proof the donuts on the counter for 30 to 45 minutes or place them in the fridge for about 60 to 90 minutes until almost double in volume. Pro tip -The fridge-cold dough is easier to handle but takes longer to proof.
Deep-fry
- Oil - Heat vegetable oil in a large pot or deep fryer to about 350 °F to 360 ° F.Pro tip - You don't want the oil too hot. I like to use a Dutch oven because it keeps the heat even. They need to be cooked inside before they brown on the outside. If the oil is too hot the donuts will get too dark or stay uncooked inside.1 ltf Vegetable oil
- Test oil - Add a mini doughnut to test the oil. They should rise up in 30 seconds. Once the oil is ready - add two or three doughnuts at a time.Pro tip- You need enough oil so the doughnuts will float, and not touch the bottom of the pot.
- Deep fry - Cook for 30 seconds on one side then flip and let cook another 30 seconds on the other side. You will need about 3 to 5 minutes for each donut to cook and be beautifully golden brown. Pro tip - Do not crowd the pan as the temperature of the oil will drop/cool down too fast. The doughnuts should rise in about 30 secs as they puff.
- Remove - Use a slotted spoon to remove them onto a paper towel and let them cool for 20 minutes before you fill and serve.
Fill, glaze and top
- Biscoff filling - In a small bowl, combine the cream cheese and Biscoff spread. Transfer the spread to a piping bag with a bismark piping tip or similar. Fill about one to two teaspoons of paste in each doughnut.Pro tip - Melt the paste for just 10 to 20 seconds until the paste is smooth piping consistency.113 g Cream cheese, 113 g Lotus biscoff spread
- Biscoff glaze - In a microwave-safe bowl, melt the biscoff spread until you have a smooth glaze consistency. Dip each doughnut in the glaze and top with some crushed biscuits. Pro tip - Add the biscoff crumbs when the glaze is still wet so it sticks.226 g Lotus biscoff spread, 60 g Biscoff biscuits
Recipe Notes & Tips
- The temperature of milk - It is very important to make sure the milk is warm, not hot neither cold. You don't need a thermometer to check - that's just a guide.
To check if the milk is at the right temperature - just stick your clean little finger in. You should be able to hold it in for a minute if not it's too hot. Best to wait until just warm. - The temperature of the oil - I know I said the oil has to be around 325 ° F but again, you don't necessarily need a thermometer. Here's how to check if the oil is right. Make mini doughnuts - I divide one doughnut into four and make mini doughnuts. This helps me test the hot oil before and in between batches.
- How to test oil - Add a mini doughnut to test the oil. The doughnut should rise in about 30 secs. If it rises too soon means the oil is too hot and if it takes too long means the oil is not yet hot. Adjust accordingly. Keep an eye on oil temperature as it rises and cools between donuts batches. Adding doughnuts to the oil will cool the oil. So find a balance on how many doughnuts per batch works with your settings.
- Keep the dough soft, elastic, and slightly sticky. The softness in the mixture (not extra butter) will produce a melt in your mouth donuts when fried. I admit that soft dough is more difficult to handle. So that's why I have a second tip for you.
- Chill the donuts before you fry them. Trust me on this little trick. Chilling the dough makes it more stable. That butter, eggs, sugar, and flour all get a chance to relax. As a result, you can pick the dough, and it won't fall apart even though it is puffed up.
Nutrition Information
Serving: 37- gCalories: 93- kcalCarbohydrates: 16.6- gProtein: 2.5- gFat: 1.7- gSaturated Fat: 0.9- gPolyunsaturated Fat: 0.8- gMonounsaturated Fat: 0- gTrans Fat: 0- gCholesterol: 18- mgSodium: 26- mgPotassium: 0- mgFiber: 0.5- gSugar: 5.3- gVitamin A: 0- IUVitamin C: 0- mgCalcium: 0- mgIron: 0- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Did you make this recipe? Share it with me.Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov
Sara Welch
Made these for breakfast this morning and they did not disappoint! The perfect sweet treat to start my day; my whole family loved them!
Veena Azmanov
Thank you for the feedback, Sara. Happy you enjoyed these doughnuts.
Jersey Girl Cooks
THESE DONUTS LOOK AMAZING!
Kushigalu
I am drooling over these dougnuts. I wish I could grab one. Pinned to try this soon.