Irresistibly soft and buttery
If you are looking for a decadent treat that’s both indulgent and easy to make this is the perfect Biscoff Donuts recipe for you. Using a soft, fluffy dough as the base, these donuts are fried to golden perfection and topped with luscious Biscoff spread glaze. Whether you’re a beginner or an experienced baker, this recipe is straightforward and promises amazing results.
They’re irresistibly soft and buttery
Why you’ll love this recipe
- It’s beginner friendly, no fancy equipment is required to make these delicious donuts.
- Versatile toppings, switch up the glaze to costuming flavors.
- Incredibly fluffy and soft.
- they are perfect for any occasion, whether for breakfast, dessert or a party, these donuts are always a hit.
Creative Topping Options for Donuts
While Biscoff spread is the star of this recipe, you can experiment with other glazes and toppings to suit your mood.
1. Classic vanilla glaze
Mix powdered sugar, milk and a dash of vanilla extract for a traditional sweet glaze.
2. Chocolate ganache
Melt dark chocolate with a splash of cream for a rich and indulgent topping. Sprinkle with sea salt for added flavor.
3. Cinnamon sugar
Toss freshly fried donuts in a mix of cinnamon and sugar for a warm spiced coating.
4. Fruit compotes
Use fresh strawberries, raspberries or blueberry compote for a refreshing fruity glaze.
Essential equipment for making donuts, what and why you need it
Making donuts doesn’t require a professional bakery setup but having the right tools makes the process smoother and more enjoyable. Here’s a list of all the essential equipment and why we need it.
“Biscoff donuts recipe” equipments
- mixing bowls to combine all the ingredients ( you can also use the stand mixer bowl )
- stand mixer with dough hook to knead the dough
- measuring cups and spoons or a food scale
- Rolling pin to roll out the Dough
- Donut cutter or cookie cutter in different sizes
- cooling rack allows the extra glaze to fall on a tray under.
- parchment paper it prevents the dough form sticking to your work surface and transferring the donuts to the oil safer and easier.
- deep frying pan A deep pot ensures even cooking and prevents oil splatters.
- slotted spoon, essential for safely flipping and removing donuts from oil.
How to fry donuts perfectly, step by step guide
Frying is the key to achieving that classic, golden brown donut texture. Follow these steps for flawless results:
prepare the oil
Choose a neutral oil like sunflower, canola or any other vegetable oil for frying. Pour approximately 4 inches of oil into a heavy bottomed deep frying pan or pot. Heat the oil lover medium heat until it reaches about 350ºF (175ºC) if you don’t have a thermometer, don’t worry, here is how you can test the oil:
- Drop a small piece of dough into the oil, if it bubbles gently and starts to brown, the oil is ready, if it bubbles aggressively or smokes the oil is too hot, lower the heat and wait a few more minutes.
Transfer the donuts to the oil
Place each donut on a small square of parchment paper. This prevents sticking and helps you transfer the donuts without losing their shape. Carefully lower the donut with the parchment paper into the hot oil. Use chopsticks or tongs to remove the parchment paper once the donut is in the oil.
fry the donuts
Fry the donuts until golden brown. Use a slotted spoon or tongs to gently flip the donuts, avoid over crowding the pot. Once the donuts are cooked and golden brown on both sides remove them from the oil using a slotted spoon. Place them in a wire rack lined with paper towels to drain excess oil. This helps keep them light and crispy rather than greasy.
Don’t forget the donut holes!!!
These fry quickly, make sure they are golden brown before removing from the oil.
Common mistakes and how to fix them:
- If the donuts are raw in the center, the oil is too hot. Lower the temperature slightly and fry for a longer time to cook through.
- If the donuts are greasy or pale, the oil is too cold. Heat the oil more before frying the next batch.
- If the donuts brown unevenly, stir the oil gently between batches to distribute heat evenly.
- The bottom is a little burnt but the oil temperature is correct, that means that you don’t have enough oil in your pan, add more and wait until it’s at the right temperature again. This happens because it cannot float so it is touching the bottom of the pan.
How to store Biscoff donuts,
Homemade donuts are best enjoyed fresh, they don’t have any chemicals to make them last fluffy longer, but here is how you can store it for later.
- At room temperature, store in an airtight container for up to two days, place a sheet of wax paper between layers to prevent sticking.
- In the refrigerator, store them for up to 4 days, let refrigerated donuts come to room temperature before serving for the best texture.
- Freezing donuts, in a single layer on a baking sheet. Once solid, transfer to a freezer bag. Thaw at room temperature then reheat in a 350ºF oven for 5 minutes.
FAQs
can i bake these donuts instead of frying them?
Yes, preheat your oven to 375ºF (190ºC) and bake for 8 to 10 minutes or until golden brown. However, frying gives a more traditional texture.
what can i do with leftover donut holes?
Fry them alongside your donuts for bite sized treats. Coat with powdered sugar or dip them in biscoff spread.
Process pictures of this biscoff Donuts
How to knead sticky dough
Donut dough is notoriously sticky but resist the urge to add extra flour, it’s supposed to be that way! Here is how to handle it.
- Oil your hands and surface, instead of flour, lightly oil your hands and work surface. This keeps the dough from sticking without altering its texture.
- If kneading by hand, use the stretch and fold method. Push the dough away from you with the heel of your hand, then fold it back over itself. Repeat until smooth and elastic.
- The dough is ready when it passes the windowpane test. Stretch a small piece between your fingers, if it forums a translucent membrane without tearing, it’s good to go.
A stand mixer can save time but kneading by hand gives you a better feel for the consistency.
RECIPE
Recipe in cups and grams. You can find the cup measurements in the printable recipe scrolling down at the end.
ingredients
dough
- 50 ml lukewarm water
- 1 teaspoon active dry yeast
- 1 tablespoon granulated sugar
- 1 egg
- 50 ml warm milk
- 30 grams butter
- 220 grams all purpose flour
- 30 grams sugar
more
- 350 grams Biscoff spread
- 1l sunflower oil for frying
step by step
1) step one, prepare the yeast mixture
In a jar, combine warm water, active dry yeast and granulated sugar. Cover the mixture with plastic wrap and let it sit for 10 to 15 minutes or until you can see bubbles forming on the surface indicating the yeast is activated.
2) step two, mix the dough ingredients
in a mixing bowl, combine one egg, warm milk, soft butter, granulated sugar and the sponge / yeast mixture. Sift the all purpose flour into the bowl to aerate the flour, preventing lumps and ensuring a smoother dough.
3) step three, knead the dough
Begin kneading the dough. Use a stand mixer with a dough hook on medium speed for about 20 to 25 minutes. The dough will be very sticky, but resist the urge to add extra flour. This is normal and ensures a soft texture.
If kneading by hand it may take slightly longer. Test the dough by performing the “windowpane test.stretch a small piece of dough between your fingers. If it forms a thin translucent membrane without tearing, it’s ready.
4) step four, first proof
Grease a clean bowl with a thin layer of oil, place the dough inside and cover it with a damp cloth. Let it rest in a warm place for 1 1/2 hours or until it doubles in size.
5) step five, roll and cut the donuts
Once the dough has risen, lightly flour your work surface and roll out about 1.5 cm (1/2 inch) thickness. Use a round cookie cutter or a glass to cut out the donuts. For the holes use a larger end of a piping tip. Place each donut on a square of parchment paper to make handling easier during frying.
6) step six, second proof
Cover the donuts with plastic wrap or damp cloth and let them proof for another 30 minutes. This step allows the donuts to rise further and achieve a light and airy texture.
7) step seven, fry the donuts
Heat sunflower oil in a deep pan. Test the oil temperature by dropping a small piece of dough into it, it should bubble gently but not vigorously. Carefully place each donut in the oil using the parchment paper to avoid burning your fingers. Once in the oil, remove the paper with tongs or chopsticks.
Fry the donuts until golden brown on both sides, flipping them halfway through. transfer to a wire rack, lined with paper towels to drain the excess oil.
8) step eight, coat with biscoff spread
Warm the biscoff spread in the microwave for 30 / 60 seconds until it becomes smooth and pourable. Dip the tops of the donuts into the melted spread, then place them upright on a wire rack to set them for a few minutes.
Your delicious Biscoff donuts are now ready to be devoured. They are perfect for sharing or you can savor them all on your own!
Thank you!
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Lotus Biscoff donuts easy recipe
Equipment
- mixing bowls to combine all the ingredients ( you can also use the stand mixer bowl )
- Stand mixer with dough hook, to knead the dough
- measuring cups and spoons or a food scale
- Rolling pin to roll out the Dough
- Donut cutter or cookie cutter in different sizes
- cooling rack allows the extra glaze to fall on a tray under.
- parchment paper it prevents the dough form sticking to your work surface and transferring the donuts to the oil safer and easier.
- deep frying pan A deep pot ensures even cooking and prevents oil splatters.
- slotted spoon, essential for safely flipping and removing donuts from oil.
Ingredients
dough
- 50 ml lukewarm water
- 1 teaspoon active dry yeast
- 1 tablespoon granulated sugar
- 1 egg
- 50 ml warm milk
- 30 grams butter
- 220 grams all purpose flour
- 30 grams sugar
more
- 350 grams Biscoff spread
- 1 l sunflower oil for frying
Instructions
step one, prepare the yeast mixture
- In a jar, combine warm water, active dry yeast and granulated sugar. Cover the mixture with plastic wrap and let it sit for 10 to 15 minutes or until you can see bubbles forming on the surface indicating the yeast is activated.
step two, mix the dough ingredients
- in a mixing bowl, combine one egg, warm milk, soft butter, granulated sugar and the sponge / yeast mixture. Sift the all purpose flour into the bowl to aerate the flour, preventing lumps and ensuring a smoother dough.
step three, knead the dough
- Begin kneading the dough. Use a stand mixer with a dough hook on medium speed for about 20 to 25 minutes. The dough will be very sticky, but resist the urge to add extra flour. This is normal and ensures a soft texture.
- If kneading by hand it may take slightly longer. Test the dough by performing the “windowpane test.stretch a small piece of dough between your fingers. If it forms a thin translucent membrane without tearing, it’s ready.
step four, first proof
- Grease a clean bowl with a thin layer of oil, place the dough inside and cover it with a damp cloth. Let it rest in a warm place for 1 1/2 hours or until it doubles in size.
step five, roll and cut the donuts
- Once the dough has risen, lightly flour your work surface and roll out about 1.5 cm (1/2 inch) thickness. Use a round cookie cutter or a glass to cut out the donuts. For the holes use a larger end of a piping tip. Place each donut on a square of parchment paper to make handling easier during frying.
step six, second proof
- Cover the donuts with plastic wrap or damp cloth and let them proof for another 30 minutes. This step allows the donuts to rise further and achieve a light and airy texture.
step seven, fry the donuts
- Heat sunflower oil in a deep pan. Test the oil temperature by dropping a small piece of dough into it, it should bubble gently but not vigorously. Carefully place each donut in the oil using the parchment paper to avoid burning your fingers. Once in the oil, remove the paper with tongs or chopsticks.
- Fry the donuts until golden brown on both sides, flipping them halfway through. transfer to a wire rack, lined with paper towels to drain the excess oil.
step eight, coat with biscoff spread
- Warm the biscoff spread in the microwave for 30 / 60 seconds until it becomes smooth and pourable. Dip the tops of the donuts into the melted spread, then place them upright on a wire rack to set them for a few minutes.
- Your delicious Biscoff donuts are now ready to be devoured. They are perfect for sharing or you can savor them all on your own!
Archersfood
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