I have recently become obsessed with all things Biscoff. From the cookie butter to the cookie itself so I knew I had to turn it into these baked biscoff donuts. These will not let you down, they have cookie butter in the donut batter and in the glaze! So you’ll definitely get your cookie butter fix with these donuts.
Drizzle the donuts with white chocolate and top with crushed Biscoff cookies to finish off the perfect baked donut recipe. Adding the crumbled cookie on top adds a nice bit of crunch to an otherwise soft and fluffy donut.
TIPS TO MAKING FLUFFY BAKED DONUTS
- Start by whisking your egg until it is foamy, this will take a few minutes and some arm strength but it’s worth it!
- Then don’t over mix/beat your remaining ingredients so you don’t lose the air in the eggs.
3. Do not skip the Baking Soda in this recipe! Whisk it into the flour so it’s evenly distributed.
4. The mixture is quite runny, so simply spoon it into your donut pan. Only fill it half way so you still get a donut hole all the way through.
WHY YOU’LL LOVE THESE DONUTS
- No mixer needed – these donuts can be made in around 15 minutes and no stand or hand mixer is required!
- Biscoff cookie butter – what is not to love about anything Biscoff really?! With Biscoff in the batter AND the glaze, these are a really tasty donut.
- Soft, fluffy donuts – these are some of the softest donuts I have made! They are so pillowy soft, and are so good even on their own.
- Baked donuts – that’s right, no deep frying needed to get the perfect Biscoff donut. All you need is a donut pan and you’re good to go.
FAQ
What size donut pan is this?
This is made using a mini donut pan. You can find a similar one here, or use a regular donut pan – it will just make less donuts.
What if my glaze is too thick?
If you have added 2 and a half tablespoons of milk already, and you are finding it a touch too thick to dip the donuts into, I would suggest heating the glaze in the microwave for 10-15 seconds. This will make it a runnier consistency without thinning it.
Do I need to add the white chocolate drizzle?
Definitely not, but it makes them pretty. I’ve also found white chocolate and Biscoff the perfect combination so it’s not a step I think you should skip…
STORAGE
Store these in an airtight container for up to 5 days. However, they are best eaten within 3 days of making them.
IF YOU LIKE THESE DONUTS, YOU MIGHT LIKE THESE RECIPES TOO
Ingredients
Biscoff Donuts
- 125 g All Purpose Flour
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 60 g Brown Sugar
- 120 ml Milk
- 1 Egg
- 70 g Biscoff Spread softened
- 1 tsp Vanilla Extract
Glaze
- 35 g Biscoff Spread
- 1 cup Icing Sugar
- 2 1/2 tbsp Milk
- 20 g White Chocolate
- 2 Biscoff Biscuits crushed
Instructions
- Making the Donuts
- Pre-heat oven to 350F and spray a donut pan with cooking spray.
- Add your biscoff spread to a small bowl and heat in the microwave for 15 seconds, to soften it slightly.
- In a medium bowl, whisk together flour, baking powder, baking soda & salt, set aside.
- In a large bowl whisk the egg until foamy. Add sugar and whisk for 1-2 minutes, until fully combined.
- Then add softened biscoff and vanilla, whisking until combined.
- Add milk, whisking until combined.
- Add your dry ingredients and gently fold until just combined.
- Using a spoon (or cookie scoop) fill your donut holes halfway.
- Bake in the oven for 11 minutes, or until the edges are lightly golden. Let them cool completely before adding the glaze.
Glazing the Donuts
- In a medium-sized bowl, add the Biscoff and soften it in the microwave.
- Add Icing sugar and milk, stirring until the glaze is smooth.
- If the glaze feels too thick, warm it in the microwave for 15 seconds to get a consistency where you can dip your donuts.
- Melt the white chocolate in the microwave. Add it to a ziplock bag and cut the tip off.
- Dip each donut into the glaze and place on a cooling rack (so the glaze can drip off).
- Pipe any decoration you want on top of each donut & crumble some Biscoff Biscuits on top.
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