These homemade soft and pillowy Biscoff donuts are super easy to make. Perfectly deep-fried, crispy outside and fluffy inside covered with Biscoff glaze and white chocolate. These are the BEST donuts you’ll ever eat.
About This Recipe
No one can say no to the delicious sweet and light donuts that have spread from America to other countries. You can enjoy your evening coffee or afternoon tea with a homemade donut. Without a doubt, they are both family and children’s favorites but choosing from a variety of donuts is not easy. If you love Biscoff cookies flavor, then you’ll also enjoy these soft Biscoff donuts. Donut dough is made with flour, yeast, milk, egg, and sugar, then the donuts are fried and covered with Biscoff cookie spread.
Why You Will Love Biscoff Donuts?
- Full of Biscoff flavor: These donuts are for those who love the taste of Biscoff. There’s nothing like biting into a warm and fresh donut covered with Biscoff spread and white chocolate.
- Soft and airy texture: Yeast donuts are fluffy and soft inside topped with a glaze that will melt in your mouth. Perfectly fried yeast donuts are easy to make at home. You can keep them in an airtight container in the refrigerator for 1-2 days.
What Do You Need To Make Biscoff Donuts?
- Active dry yeast: Yeast is a leavening agent that we use in donut dough. I have used active dried yeast for this recipe.
- Flour: I have used all-purpose flour and gotten good results.
- Eggs: Eggs in the dough also act like leavening agents and help with rising.
- Salt: Add a pinch of salt to balance the sweetness.
- Sugar: We need granulated sugar to add sweetness to the dough and activate the yeast.
- Vegetable oil: For frying donuts.
- Biscoff cookie butter: A smooth layer of melted cookie butter covers the donuts.
- White chocolate: Drizzle donuts with melted white chocolate.
- Milk: Milk gives the dough a rich and soft texture.
- Vanilla Extract: Vanilla adds sweetness and flavor to the dough.
- Butter: The butter in the dough helps to create the tender, light, flaky texture of donuts.
- Warm water: For proofing the yeast.
- Biscoff cookies: Dip donuts in the melted Biscoff cookie butter and top with some crushed biscuits.
Instructions
- Proof the yeast: To proof the yeast place warm water in a small bowl. Whisk together warm water, yeast, and 1 teaspoon sugar and let it rest for a few minutes. After 10 to15 minutes, the yeast should bubble and foam up.
- Making the dough: In a large bowl(or in a bowl of a stand mixer fitted with the dough hook) add flour, milk, sugar, salt, eggs, vanilla extract, and proofed yeast mixture. Just mix them for about 4-5 minutes until the dough comes together. You can also make the dough by hand, but it will take a little more work and effort. Cover the dough with a clean kitchen towel or oiled plastic wrap and let it rest for 15-20 minutes at room temperature. Knead the dough with hand for 2-3 minutes. Then add room temperature butter and knead for another 10-12 minutes.
- Let the dough rise: Cover the dough with plastic wrap and let it rise in a warm place until doubled in size.
- Cut the dough into doughnuts: Place the dough on a floured surface and roll the dough out to 1/2 inch thickness. Cut into donuts with a donut cutter and then transfer to a parchment-lined baking sheet. Cover with a clean kitchen towel and let it rest for 30 minutes at room temperature.
- Fry the donuts: Heat a few inches of oil to 365F. Carefully add a few donuts and donut holes to the hot oil and fry until golden brown. Use a slotted spoon to remove donuts from the frying oil. Put them on a wire rack to cool.
- Biscoff glaze: In a microwave-safe bowl, melt cookie butter for 30 seconds. Dip donuts in the melted Biscoff cookie butter and top with some crushed biscuits or Drizzle with melted white chocolate.
How to Make Biscoff Donuts Like a Pro?
- Before starting, gather the ingredients and place them on the countertop. Measure the required ingredients accurately.
- The proofing time is a must for donuts. Do not skip it at all.
- Avoid adding too many donuts at once to the hot oil because this will lower the oil’s temperature.
- If the oil is not hot enough doughnuts will absorb too much oil. If the oil is too hot the outside of the donut will be overcooked and burnt.
Did you like the Biscoff donuts recipe? Try my Biscoff truffles recipe as well! Leave your comment below and If you make this recipe, be sure to tag your photos #yummynotes
Looking for More Biscoff Recipes?
- Biscoff Muffins Recipe
- Biscoff Milkshake Recipe
- Lotus Biscoff Cookies Recipe
- Biscoff Brownies Recipe
- Biscoff Crepes Recipe
- No-bake Biscoff Cheesecake
Ingredients
- 4 1/2 cups all-purpose flour
- 1 tablespoon active dry yeast
- 5 tablespoons granulated sugar
- 85 gr butter
- 1/2 teaspoon salt
- 75 ml warm water
- 200 ml milk
- 2 eggs
- 2 teaspoons vanilla extract
- 3 cups vegetable oil
- 1/2 cup Biscoff cookie spread
- White chocolate
Instructions
Step 1
To proof the yeast place warm water in a small bowl. Whisk together warm water, yeast, and 1 teaspoon sugar and let it rest for a few minutes. After 10 to15 minutes, the yeast should bubble and foam up.
Step 2
In a large bowl(or in a bowl of a stand mixer fitted with the dough hook) add flour, milk, sugar, salt, eggs, vanilla extract, and proofed yeast mixture. Just mix them for about 4-5 minutes until the dough comes together. You can also make the dough by hand, but it will take a little more work and effort.
Step 3
Cover the dough with a clean kitchen towel or oiled plastic wrap and let it rest for 15-20 minutes at room temperature. Knead the dough with hand for 2-3 minutes. Then add room temperature butter and knead for another 10-12 minutes.
Step 4
Cover the dough with plastic wrap and let it rise in a warm place until doubled in size.
Step 5
Place the dough on a floured surface and roll the dough out to 1/2 inch thickness. Cut into donuts with a donut cutter and then transfer to a parchment-lined baking sheet. Cover with a clean kitchen towel and let it rest for 30 minutes at room temperature.
Step 6
Heat a few inches of oil to 365F. Carefully add a few donuts and donut holes to the hot oil and fry until golden brown. Use a slotted spoon to remove donuts from the frying oil. Put them on a wire rack to cool.
Step 7
In a microwave-safe bowl, melt cookie butter for 30 seconds. Dip donuts in the melted Biscoff cookie butter and top with some crushed biscuits or Drizzle with melted white chocolate.
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