Biscoff Donuts and Doughnuts

Baked Biscoff Doughnuts

Soft cakey doughnuts with a beautiful rich Biscoff glaze and crumbled biscuits on top. If you’re a fan of Biscoff too, you are going to LOVE my baked Biscoff doughnuts!

Doughnuts. What’s not to like? Whether it’s bread based or cakey, ring, glazed, filled or simply sugar coated, I love them all!

So when I recently got my little baking mitts on a brand new doughnut pan to play with, I knew my first doughnut bake HAD to be Biscoff based!

Guys. This pan is a life changer! Having fresh doughnuts ready in half hour? YES PLEASE!!

As you’ve probably worked out by now, I’m a teensy bit of a fan of Biscoff. If you’re new to my blog and aren’t aware, then please check out all my Biscoff creations! I’ve got cookies, stuffed cookies, vegan brownies, fudge and one of my most popular bakes, these stunning Biscoff brownies.

So now I’m adding doughnuts to that list! Expect more to come, I might be a little obsessed with this new toy of mine!! 😆

It took me a few goes to get the recipe right. Baked doughnuts are a little more delicate, especially when just out of the oven, so need to be handled with a little more love. Leaving them in the tin for a few minutes before gently loosening the edges with a knife will help them release better and not break as you do.

And the glaze. Honestly, this takes them to a whole new level of Biscoff heaven! Crumble more Biscoff on top, lay a whole biscuit on, or just enjoy with glaze, all are yum!

Biscoff Donuts and Doughnuts
Biscoff Donuts and Doughnuts
Biscoff Donuts and Doughnuts
Biscoff Donuts and Doughnuts

However you choose to finish these off, you will love them. Even my non-sweet toothed hubby tries to sneak an extra one of these!! 😆

Happy baking, friends! 😊

Recommended equipment and ingredients I used *
Doughnut panPiping bags
Mixing bowlWhisk
Biscoff spreadBiscoff biscuits
* If you purchase any of the products through one of the links above, I will receive a small commission (at no additional cost to you). Thank you so much for your support!

Baked Biscoff Doughnuts

5 from 9 votes
Recipe by Andrea Jones Course: DessertCuisine: AmericanDifficulty: Easy


Prep time


Baking time


Total time



Delicious doughnuts packed with all the Biscoff!


  • For the doughnuts
  • 150 g (¾ cup+3 tbsp) plain (all purpose) flour

  • 65 g (¼ cup+1 tbsp) soft light brown sugar

  • ½ tsp baking powder

  • ½ tsp bicarbonate of soda (baking soda)

  • ½ tsp salt

  • 1 lge egg

  • 80 ml (¼ cup+1 tbsp) milk

  • 60 g (¼ cup) unsalted butter, melted plus extra for greasing your tin

  • 1 tsp white vinegar

  • 1 tsp vanilla

  • 5 Biscoff biscuits, crushed

  • For the glaze
  • 80 g (¼ cup) Biscoff spread, melted

  • 150 g (1 cup) icing (powdered) sugar

  • 2-4 tbsp milk

  • 1-2 Biscoff biscuits, crumbled for topping


  • Preheat your oven to 180C/350F. Grease your doughnut tins with the extra butter and set aside.
  • In a large bowl, sift together flour, baking powder, bicarb and salt. Add in the sugar, then whisk it all together to combine. Set aside.
  • In a smaller bowl, mix together the wet ingredients: egg, milk, vinegar and vanilla. Drizzle in the melted butter whilst mixing so it doesn’t clump and solidify but is combined with the other ingredients.
  • Pour the wet ingredients into the dry and stir to combine. Tip in your crushed Biscoff biscuits and stir until evenly mixed in.
  • Fill your doughnut pan with the mixture, making sure not to overfill or you’ll end up with no holes for your doughnuts! I prefer to pipe the mixture into my pans, but you could spoon in if you prefer too.
  • Bake your doughnuts for 8-10 minutes until they spring back when gently pressed and a skewer comes out clean. Leave to cool a few minutes in the pan, then tip out onto a cooling rack to cool completely.
  • For the glaze, mix your Biscoff spread and icing sugar together with enough milk to make a glaze (see note below). Dip your doughnuts in one at a time, covering one side of them with the glaze, then immediately sprinkle with some Biscoff crumbs. Enjoy!

Recipe Video


  • Make sure you leave your doughnuts to cool a few minutes in your pan before removing them: they’re delicate when just out of the oven, so will break if you try to remove immediately.
  • I like my glaze thicker, so it falls off the spoon in a thick almost reluctant drizzle. You may prefer a thinner glaze, so it’s almost like double cream. Add as much (or as little!) milk as you prefer for your preferred consistency.
  • Sprinkling your extra crumbs over your glazed doughnuts soon after you’ve dipped them will help the crumbs stick to the glaze better, before a skin is formed on the glaze.

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