Biscoff Doughnuts

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

• Why make these cookies 
• Ingredients and substitutions
• How to Make Biscoff Doughnuts
• Tips for success
• More donut recipes
• Frequenlty asked questions
• You may also like
• Printable Recipe
• Join the conversation

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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.
• Also, the process of these is very simple and easy.
  • Prepare the dough - 8 minutes
  • Let the dough rise - 60 mins (can be kept overnight in the fridge)
  • Stuff and shape the donuts - 10 mins
  • Proof the donuts - 30 minutes
  • Deep fry - 10 mins
  • Cool - 10 mins
  • Fill and dust - 10 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 excellent 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 - I always use all-purpose flour for most of my yeast recipes. Because it's the most readily available. And yet, you can use bread flour as well for a softer texture.
• 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.
• Add the flour to the yeast mixture and combine well until all the flour is incorporated. Next, add the butter and combine well again. Then, knead for 3 minutes on the stand mixer or 5 minutes by hand.
  Pro tip - Avoid adding too much extra flour when kneading. We want a soft, elastic, slightly sticky dough
• Place the dough in an oiled bowl and let rise for 60 to 90 minutes or until double in volume.
  Pro tip - You can leave the dough in the fridge for 12 up to 18 hours.

Stuff and shaping

• Once double in volume, invert on a floured surface. Divide the dough into 2 sections. Then, divide each section into 6 - making 12 doughnuts.
  Pro tip - Always make one or two mini doughnuts for the purpose of testing oil temperature.
• Roll each portion into a ball. Place it on a parchment-lined baking tray dusted with flour to prevent sticking.
  Pro tip - Shape it into a ball and roll on an ungreased surface until you have a smooth ball. If the balls are not smooth, your doughnuts will look cracked.
• Place the donuts in the fridge for about an hour to prove again, or until almost double in volume.
  Pro tip - Chilling them in the fridge helps make them easier to handle. Alternatively, you can let them rise at room temperature for 30 to 45 minutes.

Deep-fry

• 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. 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.
• Add a mini doughnut to test the oil. 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.
• Do not crowd the pan as the temperature of the oil will drop/cool down too fast. The doughnuts should rise in 30 secs as they puff.
• Cook for 30 seconds on one side. Then, flip and let cook another 30 seconds on the other side. You will need about 2 to 3 minutes for each donut to cook and be beautifully brown.
• Remove onto a paper towel and let cool for 10 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 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, 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 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. 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, doughnut recipes

Frequenlty asked questions

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