These biscoff donut holes are a delicious small bite sized round treat that are made from the same donut dough we use to make regular donuts. They are fried until golden perfection and then covered in biscoff spread.
Enjoyed as a little snack or dessert. They are so fluffy and soft, they have the perfect amount of sweetness and the biscoff spread goes perfect with the donuts holes.
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Biscoff spread..
You can find the biscoff spread in pretty much all grocery stores but you can also make it at home. Is super easy and you just need a blender or food processor.
Grab your biscoff biscuits and blend them until fine, add warm evaporated milk and melted butter. You don’t need exact measurements, add the liquid ingredients slowly until you achieve the consistency you’re looking for. (We will post a recipe for this soon!)
Ingredients
YOU NEED
- water
- active dry yeast
- granulated sugar
- egg
- milk
- butter
- all purpose flour
Ingredients
YOU NEED
- Biscoff spread
tips for soft pillowy biscoff donut holes
-on summer you will probably need to add an extra tablespoon of flour or the Dough will be too sticky.
–knead the dough for enough time. You will know its ready when you see it becoming smooth and elastic. It takes about 15 minutes.
-allow the dough to rest enough but don’t overproof this dough. 1h to 1h 15 minutes for the first rise and then 15 minutes for the second one.
-make sure you’re frying them on a good amount of oil. You should fill about half of the pot you’re frying them in. They need enough space to move and they should not touch the bottom of the pot.
-OIL NEVER TOO HOT OR TOO COLD.
-Drain excess oil with paper towel.
steps we need to follow
The full recipe is bellow.
1) make the yeast mixture.
2) add the rest of ingredients for the dough.
3) knead the dough.
4) allow it to rest in a warm environment.
5) shape
6) allow it to rest in a warm environment
7) fry
8) decorate and eat warm.
Process
More donuts
The same day we made this recipe we also made lemon glazed donuts and creamy biscoff donuts. We are gonna write the recipe and you will have the link here if you wanna check them out.
Everyone loves donuts and whats a better way to celebrate international donut day than with a donut.
RECIPE in cups and grams
INGREDIENTS:
Donut dough
1) yeast mixture
- 25 grams warm water
- 1/2 teaspoon active dry yeast
- 1/2 tablespoon granulated sugar
2) dough ingredients
- 1/2 egg (beat one egg and use about half of it)
- 25 grams warm milk
- 15 grams soft butter
- 130 grams all purpose flour
- 30 grams granulated sugar
More
- Seeds oil to fry the donuts
- 4 tablespoons of melted biscoff spread
INSTRUCTIONS:
Dough ingredients
1)First step, yeast mixture
To make biscoff donut holes we need to start by making the sponge or yeast mixture. In a clean bowl pour in warm water, granulated sugar and active dry yeast. Give it a good mix until everything is dissolved, cover and allow it to rest for 15 minutes.
2)Second step, ingredients
After 15 minutes you will see how we have a foamy yeast mixture and that’s how you know its ready to use.
Sift flour using a sieve and pour it in the same bowl where we have the yeast. Add granulated sugar, half egg (beat one egg and add half of it), soft butter and warm milk.
kneading
3)Third step, knead
Once i have poured all of the dough ingredients into the bowl i like to mix it a little with a spatula before transferring it into the stand mixer.
Knead the dough using the dough hook attachment on medium low speed for about 15 minutes. If you don’t own a stand mixer you can do the same thing using your hands. Dust the surface with flour and start working on that dough until it feels elastic to the touch, should take about the same amount of time.
proof
4)Forth step, proof
Transfer the dough into a clean and dry bowl. You can spread some oil into the bowl so the dough doesn’t stick that much into the bowl but its not necessary. Cover with plastic wrap.
Allow it to proof for about 1h or until it has doubled in size. I like to let my dough proof in a dough proofing machine set at 30 C or 86 F i feel like that’s the ideal temperature but you can also let it proof where the sun hits in your house so it stays warm.
Shape
5)Fifth step, roll out
On a clean and dry surface you wanna dust flour and then start rolling out the dough with a rolling pin to about 1.5 cm or 1/2 inch thick.
6)Sixth step, cut dough
Using the back of a piping tip cut the small round holes. With this recipe you should get about 20 donut holes.
If you don’t have a piping tip here are some other options for you to make the donut holes: biscuit cutter, the cap from a bottle or any other round and small material you have. You can also cut the dough into small pieces and then shape them with your hands with no cutting material needed.
proof
7)Seventh step, second proof
Once we have cut all our donut holes we wanna place them in a pan that is covered in parchment paper. Leave enough space between them because they are gonna grow more and you don’t want them to touch between each other. Cover them with plastic wrap.
Allow them to proof for about 15 minutes in a warm place. Again, if you have a dough proofing machine set it at 30C or 86F for ideal proofing temperature
I recommend you start warming up your oil at this point so its ready at the right time to fry.
fry
8)Eight step, fry
Dough has been proofed and now you can fry them. The oil should be at about 175 C or 350 F, it should get bubbly once you start frying the donuts but not too much or they are gonna end up being raw in the middle. I like to gentle fry them better.
Once golden brown, remove from the oil and transfer into a plate covered in paper towel to drain the excess oils.
decorate and eat!
9)Ninth step, biscoff donut holes
Warm up the biscoff spread in the microwave (if you warm up the whole jar make sure to remove all the aluminium that protects the jar or it could seriously damage your microwave).
Cover the biscoff donut holes with biscoff spread and you could also crush some biscoff biscuits to add for a little crunch. Eat when they are warm!
Biscoff donut holes
Ingredients
Donut dough
yeast mixture
- 25 grams warm water
- 1/2 teaspoon active dry yeast
- 1/2 tablespoon granulated sugar
dough ingredients
- 1/2 egg beat one egg and use about half of it
- 25 grams warm milk
- 15 grams soft butter
- 130 grams all purpose flour
- 30 grams granulated sugar
More
- Seeds oil to fry the donuts
- 4 tablespoons of melted biscoff spread
Instructions
Dough ingredients
1)First step, yeast mixture
- To make biscoff donut holes we need to start by making the sponge or yeast mixture. In a clean bowl pour in warm water, granulated sugar and active dry yeast. Give it a good mix until everything is dissolved, cover and allow it to rest for 15 minutes.
2)Second step, ingredients
- After 15 minutes you will see how we have a foamy yeast mixture and that’s how you know its ready to use.
- Sift flour using a sieve and pour it in the same bowl where we have the yeast. Add granulated sugar, half egg (beat one egg and add half of it), soft butter and warm milk.
kneading
3)Third step, knead
- Once i have poured all of the dough ingredients into the bowl i like to mix it a little with a spatula before transferring it into the stand mixer.
- Knead the dough using the dough hook attachment on medium low speed for about 15 minutes. If you don’t own a stand mixer you can do the same thing using your hands. Dust the surface with flour and start working on that dough until it feels elastic to the touch, should take about the same amount of time.
proof
4)Forth step, proof
- Transfer the dough into a clean and dry bowl. You can spread some oil into the bowl so the dough doesn’t stick that much into the bowl but its not necessary. Cover with plastic wrap.
- Allow it to proof for about 1h or until it has doubled in size. I like to let my dough proof in a dough proofing machine set at 30 C or 86 F i feel like that’s the ideal temperature but you can also let it proof where the sun hits in your house so it stays warm.
Shape
5)Fifth step, roll out
- On a clean and dry surface you wanna dust flour and then start rolling out the dough with a rolling pin to about 1.5 cm or 1/2 inch thick.
6)Sixth step, cut dough
- Using the back of a piping tip cut the small round holes. With this recipe you should get about 20 donut holes.
- If you don’t have a piping tip here are some other options for you to make the donut holes: biscuit cutter, the cap from a bottle or any other round and small material you have. You can also cut the dough into small pieces and then shape them with your hands with no cutting material needed.
proof
7)Seventh step, second proof
- Once we have cut all our donut holes we wanna place them in a pan that is covered in parchment paper. Leave enough space between them because they are gonna grow more and you don’t want them to touch between each other. Cover them with plastic wrap.
- Allow them to proof for about 15 minutes in a warm place. Again, if you have a dough proofing machine set it at 30C or 86F for ideal proofing temperature
- I recommend you start warming up your oil at this point so its ready at the right time to fry.
fry
8)Eight step, fry
- Dough has been proofed and now you can fry them. The oil should be at about 175 C or 350 F, it should get bubbly once you start frying the donuts but not too much or they are gonna end up being raw in the middle. I like to gentle fry them better.
- Once golden brown, remove from the oil and transfer into a plate covered in paper towel to drain the excess oils.
decorate and eat!
9)Ninth step, biscoff donut holes
- Warm up the biscoff spread in the microwave (if you warm up the whole jar make sure to remove all the aluminium that protects the jar or it could seriously damage your microwave).
- Cover the biscoff donut holes with biscoff spread and you could also crush some biscoff biscuits to add for a little crunch. Eat when they are warm!
Nutrition
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