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.

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.

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.

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.

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.

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

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.

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.

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.