Biscoff Doughnuts
Calories: 5
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.
Ingredients
Yeast Dough
- 500 g (4 cups) Bread flour or 50% bread and 50% all-purpose flour
- ¼ tsp Nutmeg
- ½ tsp Salt
- 250 g (1 cup) Warm milk about 110 F
- 100 g (2 large) Eggs
- 7 g (2¼ tsp) Instant dry yeast
- 60 g (4 tbsp) Sugar
- 60 g (4 tbsp) Butter unsalted, room temperature
- 1 tsp 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 tsp Nutmeg, ½ tsp 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 , 60 g Sugar, 1 tsp 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 4 to 5 minutes on medium speed.
- Butter - Next, add the butter and continue to knead for 3 to 4 minutes or until you have a smooth, elastic dough.60 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.
- 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.
- 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.
- 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 they almost double in volume.
Deep-fry
- Oil - Heat vegetable oil in a large pot or deep fryer to about 350 °F to 360 ° F.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.
- 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.
- 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.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.226 g Lotus biscoff spread, 60 g Biscoff biscuits
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
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