Tablespoons: I use a standard Australian tablespoon measuring 20ml (which equals 4 teaspoons). Be sure to check the size of your tablespoon before measuring. Butter for greasing: I like to lightly grease the donut pan with butter, but you can also use spray oil. Use only a small amount and make sure to spread it evenly around the pan holes right before piping the batter, as excess grease can pool. This recipe makes enough batter for 10 donuts. If you have just one pan, bake one batch first, then after removing the donuts, wash and lightly grease three holes before piping and baking the remaining donuts. Achieving the right glaze consistency takes some practice since different brands of sugar and the temperature of your Biscoff spread will affect its thickness. If the glaze is too thick, the donuts may break apart when dipped; if too thin, it will run off the sides without setting properly. It’s best to keep the glaze on the thicker side and spoon it over the donuts if needed.
Biscoff Donuts
Biscoff Donuts combine the soft, fluffy texture of classic donuts with the warm, spiced flavor of Lotus Biscoff, creating an irresistible treat perfect for any occasion. Easy to make and versatile, they offer endless possibilities for customization and indulgence.
Ingredients
For the Biscoff Donuts
- 130 g plain flour all-purpose flour (1 cup / about 4½ oz)
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ⅛ teaspoon salt
- ½ cup light brown sugar 100g / 3½ oz
- ½ cup Biscoff spread 150g / about 5¼ oz
- ½ cup whole milk 125ml
- 1 large egg
- 2 tablespoons vegetable oil 40ml (see notes)
- 1 teaspoon vanilla extract
For the Biscoff Glaze
- ¼ cup Biscoff spread 75g / about 2¾ oz
- 1½ to 2 tablespoons milk 30-40ml (see notes)
- 130 g icing sugar powdered sugar (1 cup / about 4½ oz)
- 1 Biscoff cookie crushed into crumbs
Instructions
- For the Biscoff Donuts: Preheat your oven to 180°C (160°C fan-forced) or 350°F and lightly grease a donut pan with butter (see notes). In a medium bowl, sift together the flour, baking powder, cinnamon, and salt. Add the sugar and whisk everything thoroughly, ensuring there are no lumps. Warm the Biscoff spread in the microwave for 15-20 seconds. Make a well in the center of the dry ingredients and add the Biscoff spread, milk, egg, vegetable oil, and vanilla extract. Using a balloon whisk, break the egg yolk and start mixing the wet ingredients together, then gently fold in the flour mixture until you achieve a thick but pourable batter. Without cutting the tip, place a large piping bag tip-down into a tall glass, fold the top of the bag over the rim, and use your hand to open it up. Pour the batter into the piping bag, then twist the top tightly to prevent batter from escaping. Snip off the tip with scissors and pipe the batter into the donut pan cavities about two-thirds full (see notes). Once piped, gently tap the pan twice on the countertop to release air bubbles, then bake for 9-10 minutes. Let the donuts cool in the pan for 5 minutes before flipping the pan over a wire rack and tapping gently on the edges to release them. Allow them to cool completely before frosting, about 30 minutes.
- For the Biscoff Icing: Warm the Biscoff spread in a medium bowl in the microwave for 15 seconds. Sift the icing sugar over it and add 1 tablespoon of milk. Whisk the mixture well to combine. Add additional milk, one teaspoon at a time, until the glaze is thick but flows back into the bowl within a few seconds after lifting the whisk. If the glaze becomes too thin, add more icing sugar to thicken (see notes). Immediately sprinkle crushed Biscoff cookie crumbs on top. Please take a moment to leave a comment and rating — it’s greatly appreciated and very helpful!