Biscoff Donut Recipe
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Light and fluffy yeast-raised donuts glazed with a delicious layer of biscoff
- Author: Catherine Zhang
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 10 Donuts 1x
- Category: Donut
- Method: Intermediate
- Cuisine: American
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
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!