Soft cakey donuts with a beautiful rich Biscoff glaze and crumbled biscuits on top. If you’re a cookie butter fan, you are going to LOVE my Lotus Biscoff donuts!
Baking in record time!
I love the versatility of donuts, whether they’re bread based or cakey. Ring donuts or filled will jam, custard or anything else. Glazed, sprinkles or simply sugar coated. It doesn’t matter, I love them all!
So when I recently got my little baking mitts on a brand new donut pan to play with, I was delighted I could whip up some treats in record time. And of course, my first ever outing of the pan HAD to involve Biscoff.
I mean, having a bake done and ready to enjoy in under an hour? Not much to complain about there, huh? 😇
What ingredients do I need to make Biscoff donuts?
- Flour: this recipe uses plain flour (all purpose if you’re in the US).
- Soft light brown sugar: this adds sweetness but also a little extra moisture to the bake. If you don’t have brown sugar, you can use white sugar, though this may result in a slightly crisper donut rather than a softer more moist one.
- Baking powder/bicarbonate of soda: these are the leavening agents in this bake and cannot be replaced.
- Salt: enhances the flavour of your bake. You won’t taste it, don’t worry!
- Egg: gives structure to your bake and helps with the rise of it too.
- Milk: adds to the liquid requirements of this donut recipe.
- Melted butter: this is the fat content of the recipe. Butter helps keep your bake moist and trap air during baking, leading to a fluffier bake.
- Vinegar: reacts with the bicarbonate of soda to help with the rising of your donuts.
- Vanilla: purely for flavour. Yum!
- Biscoff biscuits: an essential part of the donuts, both in the bake itself and as part of the decoration.
- Biscoff spread: used to make the yummy Biscoff glaze to top your donuts with.
- Icing/powdered sugar: used in the icing/glaze. Better than other sugars as it dissolves more easily making for smoother topping for your donuts.
What equipment do I need to make Biscoff donuts?
- Donut pan*: you will need a 6 hole donut pan to make baked donuts.
- Pastry brush*: for brushing your donut pan with melted butter before filling and baking.
- Digital kitchen scales*: whilst I do provide cup measurements for all my recipes, I always recommend using digital kitchen scales to weigh your ingredients out instead. Weighing out your ingredients is much more accurate than measuring by volume, as you do with cups, and will ensure better results. Digital scales are now relatively inexpensive and widely available.
- Measuring spoons*: for measuring smaller quantites such as tablespoons (tbsp) and teaspoons (tsp), I would recommend getting a set of spoons as they would be far more accurate than using your everyday eating spoons.
- Mixing bowl*: any bowl large enough will do, plastic, glass, the choice is yours!
- Sieve*: to remove larger clumps from and to aerate your dry ingredients.
- Jug*: for mixing together your wet ingredients before adding to your dry.
- Whisk*: totally optional, but good to aerating your dry ingredients.
- Spatula*: to use to mix ingredients together.
- Piping bag*: again, totally optional, but I find it much easier to pipe my donut mixture into my pans than to spoon it in.
- Small bowl*: for making the glaze for your donuts.
How to make Biscoff Donuts
This Biscoff donut recipe uses simple ingredients you probably already have at home, especially if you’re a Biscoff fan! 😘 The donut mixture doesn’t take long at all to come together, so you can be enjoying some freshly baked Biscoff donuts in no time!
Step 1: Brush your donut pan with some melted butter and set it aside. Preheat your oven to 180C/350F while you make your donut mixture.
Step 2: In a large bowl, sift together flour, baking powder, bicarbonate of soda and salt. Add in the brown sugar, then whisk it all together to combine. Set aside.
Step 3: In a smaller bowl (I prefer to use a jug) 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.
Step 4: Pour the wet ingredients into the dry and stir to combine. Tip in your crushed Biscoff biscuits and stir until evenly mixed in.
Step 5: Fill your donut pan with the mixture, making sure not to overfill or you’ll end up with no holes for your donuts! I prefer to pipe the mixture into my pans, but you could spoon it in if you prefer of course.
Step 6: Bake your donuts 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 gently ease out and place on a cooling rack to cool completely.
Step 7: For the glaze, mix your Biscoff spread and icing sugar together with enough milk to make a glaze. Dip your donuts in one at a time, covering one side of them with the glaze, then immediately sprinkle with some Biscoff crumbs. Enjoy!
How do you remove the donuts from the tin?
Once you’ve removed your donut pan from the oven, let it sit on your cooling rack for 2-3 minutes. Then very gently, use a (rounded) knife to gently ease the donuts to make sure they’re loosened from the pan. If you greased your donut pan before baking, they should easily pop out.
How long do these Biscoff donuts last? How do I store baked donuts?
These donuts will last 2-3 days if stored in a cool place and in an airtight container. However, as with most baked donuts, these Biscoff donuts are best enjoyed on the day they are made.
Can you freeze baked donuts?
Absolutely! Freeze your donuts only once completely cool and before you glaze or decorate them for best results. Donuts freeze well for up to two months. Keep reading for how to freeze your donuts.
How to freeze donuts
I would recommend not decorating your donuts before freezing, but doing it after you have defrosted them instead. I like to use large (sealable) food or freezer bags to freeze my donuts. Cut two pieces of parchment slightly smaller than your bag, then slide one into the bottom of your bag. Place your donuts on the paper in a single layer and top with the second piece of paper. Gently push as much air out of the bag as possible and seal almost all the way, leaving a little part unsealed. Using a straw, carefully slip it into the unsealed part of your bag and use it to suck the remaining air out of the bag. This will make it look like it’s shrinking and make the paper contract against the donuts – perfect! Once you’ve got as much air out as you can, seal the bag and lay it flat in your freezer.Â
How to thaw your donuts
When you want to enjoy your frozen donuts again, simply remove them from the freezer then take them out of all packaging. Leave the donuts on a cooling rack at room temperature for a couple of hours to defrost completely. I like to cover my donuts lightly with a clean tea towel until I’m ready to glaze and decorate them.
Can I make these donuts gluten free and dairy free?
Yes! You can substitute your plain/all purpose flour for a gluten free flour, but do add an additional ¼ tsp xanthan gum for a better texture. For dairy free options similarly use a plant based milk and butter. Additionally, don’t forget to grease your tins with a dairy free butter.
Additional tips for making these Biscoff donuts
- Make sure you’ve prepared your tools before you start mixing: grease your pan and preheat your oven. It’s easy to forget once you start mixing!
- Leave your donuts 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.
- Equally important is to leave your donuts to cool completely before decorating. They don’t take long, maybe 20 minutes or so. Doing it sooner could result in your donuts breaking or crumbling as you dunk in your Biscoff glaze.
- I like my donut 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 need for your preferred consistency.
- Sprinkling your extra Biscoff crumbs over your Biscoff glazed donuts soon after you’ve dipped them will help the crumbs stick to the glaze better. If you leave it too long, the glaze will form a thin skin, so the crumbs won’t stick to it as easily.
Troubleshooting
If you have any other questions about this recipe, please use the comments below to ask away and I’ll do my best to help! And if you made and enjoyed this, please remember I’d love to hear from you too!
And don’t forget: if you make this recipe for Lotus Biscoff donuts, please do consider leaving a rating and review below, I would love to know how you enjoy making them! You could even post a picture on Instagram and tag me when you share it with the world! 😊
More donut recipes to enjoy
Please check out these other delicious donut recipes on my blog:
Oreo donuts: if you’re looking for the best ever Oreo donuts, you’ve found them! Cakey soft donuts topped with a tangy glaze, utterly delicious!
Chocolate fudge donuts: my chocolate fudge donuts are a chocaholic’s dream! Moist and soft chocolate donuts, irresistible fudgy chocolate glaze and more chocolate to decorate. Yum!
Lemon blueberry donuts: fluffy lemon donuts, pops of blueberry and a stunning blueberry glaze make these donuts a real showstopper! Wonderfully refreshing, these are a beautiful light donut.
And that’s it from me for today! Happy baking, my friends! x
Recommended equipment and ingredients I used *
| Donut pan | Pastry brush |
| Digital kitchen scales | Measuring spoons |
| Mixing bowl/small bowl | Sieve |
| Jug | Whisk |
| Spatula | Piping bag |
Lotus Biscoff Donuts
10
servings20
minutes10
minutes272
kcal30
minutes1
hourÂDelightful donuts, packed with Biscoff biscuits, topped with Biscoff glaze and more Biscoff crumbs. A true Biscoff donut delight!
Keep the screen of your device on
Ingredients
- For the doughnuts
150 g (¾ cup+3 tbsp) plain (all purpose) flour
65 g (¼ cup+1 tbsp) soft light brown sugar
0.5 tsp baking powder
0.5 tsp bicarbonate of soda (baking soda)
0.5 tsp salt
1 large 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
Directions
- Brush your donut pan with some melted butter and set it aside. Preheat your oven to 180C/350F while you make your donut mixture.
- In a large bowl, sift together flour, baking powder, bicarbonate of soda and salt. Add in the brown sugar, then whisk it all together to combine. Set aside.
- In a smaller bowl (I prefer to use a jug) 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 donut pan with the mixture, making sure not to overfill or you’ll end up with no holes for your donuts! I prefer to pipe the mixture into my pans, but you could spoon it in if you prefer of course.
- Bake your donuts 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 gently ease out and place on 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 donuts in one at a time, covering one side of them with the glaze, then immediately sprinkle with some Biscoff crumbs. Enjoy!
