Light and fluffy yeast-raised donuts glazed with a delicious layer of biscoff
What is biscoff?
Although most people will be familiar with ‘Biscoff’, the name ‘Lotus’ branded their cookie, most people will be less familiar with the traditional origin of this commercialized cookie!
Traditionally called speculoos, speculaas, or spekulatius, these are spiced gingerbread cookies traditionally prepared for St. Nicholas on Christmas day in Belgium and the Netherlands.
This recipe takes the delicious spread to create this biscoff iced doughnut. I was inspired by the limited time Krispy Kreme biscoff doughnuts that are launched every now and then as a special. But now I can eat this delicious combination whenever I want!
Ingredients
- All-purpose flour: Regular flour works perfectly for these donuts. If you want to give your donuts a little more support and structure feel free to use bread flour
- Lukewarm water: Water hydrates the dough while keeping it light
- Lukewarm milk: Milk hydrates the dough while adding extra fat and flavor
- White sugar: Sugar adds sweetness to the dough as well as acting as fuel for the yeast to grow and rise
- Instant yeast: Yeast are the organisms that power the rising of the dough, ultimately giving the donuts their light and fluffy texture
- Pinch of salt: Salt helps to strengthen the dough as well as balance out the flavor
- Unsalted butter: Butter adds fat to the dough, giving it a tender texture and extra flavor
- Neutral oil: Oil is needed to deep fry these! Make sure you use a neutral-flavored oil like vegetable or canola oil otherwise your donuts will take on the flavor of the
- Biscoff spread: The star ingredient! Biscoff is absolutely perfect as a glaze on its own. Once melted it becomes the perfect dippable consistency for glazing your donuts!
Frequently Asked Questions
How long do these last?
These are best the day they are made as the donuts are the fluffiest. The longer the sit the staler they will become. If you have any leftovers store them in an airtight container in the fridge, they will last up to 3 days.
When you are ready to eat them heat them up for 10-20 seconds in the microwave. This will help them come back to room temperature and retain some of that fluffiness.
Why is my donut dense?
There are a couple of reasons why your donuts isn’t nice and fluffy:
- The yeast was dead or not activated
- The milk and water used was too hot and it killed the yeast
- The dough wasn’t proofed for long enough
Why is my donut oily?
Oily donuts are the worst! Here are a couple of reasons why they might have turned out like that:
- The donuts were over-proofed
- The oil temperature was too low, this causes the donuts to soak up the oil as they fry
- The donuts weren’t drained on a paper towel or wire rack
Can I bake these?
You can bake these, but keep in mind they won’t have the same texture. When baked these will be a lot drier than the fried version.
How do I make these biscoff-filled donuts?
If you want to make some of these filled don’t cut out the circle in the center of each donut. These donuts will take a little longer to fry than the one’s with the holes in them so keep that in mind and fry them for a little longer.
Once they have fried and cooled fill them with biscoff spread, or make a biscoff whipped cream/custard and fill it with that!
Let’s Get Cooking
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Biscoff Donut Recipe
Light and fluffy yeast-raised donuts glazed with a delicious layer of biscoff
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 10 Donuts 1x
- Category: Donut
- Method: Intermediate
- Cuisine: American
Ingredients
Dough
- 400g Bread flour (3 1/3 cup)
- 125ml Lukewarm water
- 125ml Lukewarm whole milk
- 25g Granulated sugar (2 tbsp)
- 8g Instant yeast (1 tbsp)
- Pinch of salt
- 45g Unsalted butter (3 tbsp)
- Neutral oil for frying
Assembly
- 150g Biscoff spread (2/3 cup)
- Biscoff cookies, to decorate
Instructions
Dough
- Combine the flour, sugar, instant yeast, and salt in the bowl of a stand mixer fitted with a dough hook attachment and stir until combined
- Add the lukewarm milk and water to the dry ingredients and mix until smooth
- Add the butter and mix on medium speed until smooth and elastic, it will take up to 15 mins
- Place the dough in a large oiled bowl and cover with cling wrap
- Place in a warm place for 60 mins, or until doubled in size
- Remove from the bowl and roll into a circle about 1.5cm/0.6 inches in thickness
- Using a medium sized round cutter cut out circles, then with a small round cutter cut out a hole in the centre of each
- Gather any remaining dough scraps into a ball and reroll it out to cut out more shapes, you should have a total of 10 donuts
- Place each donut on baking tray lined with parchment paper
- Cover the donuts with cling wrap and proof for 30 mins, or until almost doubled in size
- Bring a deep-fryer or heavy-bottomed pot of neutral frying oil to 320F/160C
- Cut the parchment paper so each donut is on its own piece of paper
- Carefully transfer 3 donuts to the oil by holding the ends of the parchment paper
- Fry for 2-3 mins per side, or until golden brown, removing the parchment paper after 30 seconds or so
- Remove from the oil and drain on a wire rack or paper towel
- Repeat with the remaining donuts
- Allow them to cool to room temperature
Assembly
- Prepare a bowl large enough to dunk the donut into
- Melt the biscoff in the microwave at 10 second intervals until runny
- Dip the tops of each donut into the biscoff spread, then allow them to set for 30 minutes on a wire rack
- Top with biscoff cookies, optional, and enjoy!
