Lotus Biscoff donuts. This is almost the same recipe as the soft glazed donuts, changing a couple ingredients from the dough and instad of glacé we are using Biscoff spread.
Donuts are super easy to make, they don’t take a lot of effort or time and they always taste delicious. With this recipe you should end up having 6 donuts, you can always make them bigger or smaller.
—
Jump to Recipe—
You can find more donut recipes here in our website, we always try to upload new donut recipes every month.
HOW TO MAKE A BLOG LIKE THIS
we made this website with WordPress.org and we got our domain with Bluehost . Since we don’t know a lot about website design we used a template and then we activated everything like they say with 17th avenue (we are using the Mia template) they also install it for you or you can do it yourself.
Ingredients
YOU NEED
- Lukewarm water
- Active dry yeast
- Granulated sugar
- All purpose flour
- Egg
- Warm milk
- Butter
Ingredients
YOU NEED
- Seeds Oil for frying
- Lotus spread
Frying
If you want to make this recipe you should be frying the donuts, its gonna turn out so much butter and also i dont know how its gonna turn out if you bake them on the oven.
You dont have to check the oil temperature I promise, just make sure it’s hot. You want to grab a tiny piece of dough and put it in the oil when you feel like it might be ready. If you see some bubbles NOT A LOT it means that you can use it. If you see way too many bubbles just wait till the oil gets colder?
You want to throw the donut to the oil and then when it’s there, remove the parchment paper, try to do it fast so it gets an even color. Here you can see an example of the bubbles when frying if you want to know lol.
Yeast mixture
We are starting first with our sponge, using lukewarm water, sugar and active dry yeast. We need to allow this to set and start to bubble for about 10 or 15 minutes, if you see your sponge mix not bubbling its time to change your yeast and start this step over, if we don’t have an active yeast the dough is not gonna proof and it will be hard rock impossible to eat.
Maybe your yeast is alive but you used way too hot water and you un a lived it if you know what i mean. Make sure the water is not too hot it should be like room temperature warm. If you touch it and it feel hot just leave it for a bit till it cools down.
Kneading process
I will always recommend you to buy a stand mixer, you can find them on amazon for literally less than 50 dollars. Theyre really cheap, then you can also buy an expensive one but that’s up to you and the use you want to give it.
If you knead it without a stand mixer it’s probably gonna take a little more time, you should also keep in mind that this dough is super sticky. Please dont add any more flour. I promise i promise we are giving you the right recipe. If you feel it super imposible add JUST 1 TABLESPOON. It’s really sad when you guys dm me saying that you added way more flour and they turned out like rocks. I mean.. 🙁
Process
Hiii
You can follow us on instagram and TikTok if you want :)))))) we post so much stuff there hehe you can also find here more delicious recipes and super easy to follow.
RECIPE in cups and grams
INGREDIENTS:
Sponge:
- 50 ml lukewarm water (1.69 floz)
- 1 teaspoon active dry yeast
- 1 tablespoon granulated sugar
Dough:
- 1 egg
- 50 ml warm milk (1.69 floz)
- 30 grams butter (1.06 oz)
- 220 grams all purpose flour (1.76 cups)
- 30 grams sugar (1.06 oz)
Extra
- 400 grams Biscoff spread (1.7 cups)
- 400 ml sunflower seeds oil for frying (1.7 cups)
INSTRUCTIONS:
1)First step, yeast mixture
First of all we need to start making our sponge or yeast mixture. Use a bowl or a jar and add lukewarm water, active dry yeast and granulated sugar. Cover with damp paper and allow it to rest for about 10-15 minutes in a warm place. You will know its ready when you start seeing bubbles on top of it.
2)Second step, ingredients
Go ahead and add the rest of the dough ingredients in your mixing bowl, egg, warm milk, soft butter and the yeast mixture when its ready.
3)Third step, sift flour
You want to sift the all pulse flour with a sieve, this will give Air to the flour and will also prevent lumps in the dough.
4)Forth step, knead
You want to knead this dough for about 25 minutes. If you can use a stand mixer this will be so much easier since it’s super sticky and hard to work with. You dont have to add any more flour, i promise this is the correct recipe. Use the dough hook on medium speed.
If you dont have a stand mixer you can just knead it by hand maybe for a little bit more time. When you stretch the dough it should make this thin membrane without breaking, if t breaks easily it needs more kneading.
5)Fifth step, first proof
Grease a clean and dry bowl, put the dough and cover with plastic wrap, damp paper or kitchen cloth. You want to leave it in a place that feels warm for about 1h and 30 minutes. This is the approximate size it should have after this time.
6)Sixth step, cut
After this time has passed, put a big piece of parchment paper in your surface, throw in some flour and toll out your dough with a rolling pan.
Make it about 1.5 cm or 1/2 inch thick. Now you can use a glass, cookie cutter, whatever you have, rub in a paper with oil and cut, And then use the other side of a piping tip (the big part) and cut the middle hole
7)Seventh step, second proof
Cut each paper with the donut on top? Does it make sense?? Just cut the paper, bigger than the actual size of the donut because it will grow and this paper is gonna help us fry the donuts without burning our hands.
After you have cut each of them individually put them in a pan or don’t and cover with plastic wrap on top, to prevent them donuts to dry. Allow them to proof for 30-35 minutes in a warm place.
8)Eight step, frying
You want to fry the donuts, put them in the hot oil with the help of the paper so you don’t burn your fingers and then remove the paper with the help of chopsticks or whatever you want to use, not your fingers,
You will know if it’s the right temperature when it starts to bubble but not a lot. I don’t know the temperature but you dont really need to know. If it’s too hot, raw on the middle. Too cold, it’s not gonna cook.
9)Ninth step, yum
Now you want to pop the Biscoff spread into the microwave until it’s melted and dip the donuts into the spread. Then turn upright on a wire rack and allow them to set for a couple minutes. – biscoff donuts –
Recipe for biscoff donuts
Lotus Biscoff donuts easy recipe
Ingredients
Sponge:
- 50 ml lukewarm water
- 1 teaspoon active dry yeast
- 1 tablespoon granulated sugar
Dough:
- 1 egg
- 50 ml warm milk
- 30 grams butter
- 220 grams all purpose flour
- 30 grams sugar
Extra
- 400 grams Biscoff spread
- 400 ml sunflower seeds oil for frying
Instructions
1)First step, yeast mixture
- First of all we need to start making our sponge or yeast mixture. Use a bowl or a jar and add lukewarm water, active dry yeast and granulated sugar. Cover with damp paper and allow it to rest for about 10-15 minutes in a warm place. You will know its ready when you start seeing bubbles on top of it.
2)Second step, ingredients
- Go ahead and add the rest of the dough ingredients in your mixing bowl, egg, warm milk, soft butter and the yeast mixture when its ready.
3)Third step, sift flour
- You want to sift the all pulse flour with a sieve, this will give Air to the flour and will also prevent lumps in the dough.
4)Forth step, knead
- You want to knead this dough for about 25 minutes. If you can use a stand mixer this will be so much easier since it’s super sticky and hard to work with. You dont have to add any more flour, i promise this is the correct recipe. Use the dough hook on medium speed.
- If you dont have a stand mixer you can just knead it by hand maybe for a little bit more time. When you stretch the dough it should make this thin membrane without breaking, if t breaks easily it needs more kneading.
5)Fifth step, first proof
- Grease a clean and dry bowl, put the dough and cover with plastic wrap, damp paper or kitchen cloth. You want to leave it in a place that feels warm for about 1h and 30 minutes. This is the approximate size it should have after this time.
6)Sixth step, cut
- After this time has passed, put a big piece of parchment paper in your surface, throw in some flour and toll out your dough with a rolling pan.
- Make it about 1.5 cm or 1/2 inch thick. Now you can use a glass, cookie cutter, whatever you have, rub in a paper with oil and cut, And then use the other side of a piping tip (the big part) and cut the middle hole
7)Seventh step, second proof
- Cut each paper with the donut on top? Does it make sense?? Just cut the paper, bigger than the actual size of the donut because it will grow and this paper is gonna help us fry the donuts without burning our hands.
- After you have cut each of them individually put them in a pan or don’t and cover with plastic wrap on top, to prevent them donuts to dry. Allow them to proof for 30-35 minutes in a warm place.
8)Eight step, frying
- You want to fry the donuts, put them in the hot oil with the help of the paper so you don’t burn your fingers and then remove the paper with the help of chopsticks or whatever you want to use, not your fingers,
- You will know if it’s the right temperature when it starts to bubble but not a lot. I don’t know the temperature but you dont really need to know. If it’s too hot, raw on the middle. Too cold, it’s not gonna cook.
9)Ninth step, yum
- Now you want to pop the Biscoff spread into the microwave until it’s melted and dip the donuts into the spread. Then turn upright on a wire rack and allow them to set for a couple minutes.
Nutrition
Archersfood
archersfood
