Name: Biscoff Baked Donuts
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Ingredients: 175 g Light brown soft sugar; 175 ml Milk (cow's or plant milk will both work); 30 ml Vegetable oil; 2 Eggs (large); 50 g Smooth Biscoff spread; 225 g Self raising flour; 1 tsp Vanilla extract; 200 g Smooth Biscoff spread; 25 g White chocolate (melted); 12 Biscoff biscuits

Jump to Recipe Print Recipe

These yummy Biscoff Baked Donuts are made with brown sugar and Biscoff spread for a gorgeous caramelised flavour. Baked donuts are light and moist ring shaped cakes that are baked in a special tin which gives them their shape. The addition of Biscoff spread makes them extra delicious! To decorate, I've dipped them in Biscoff spread, added a white chocolate drizzle and a Biscoff biscuit. They are perfect treats for the whole family and great for parties too!

How to make Biscoff Baked Donuts

In a mixing bowl, whisk the light brown soft sugar, milk, eggs, vegetable oil, vanilla extract and Biscoff together. Then whisk in the self raising flour.

Put the batter into a piping bag or a jug and divide it between the donut tins. Bake for 12 minutes, then remove them from the tins and leave them to cool.

To decorate, dip the donuts in melted Biscoff, then drizzle with white chocolate and add a Biscoff biscuit to each one.

What is Biscoff?

Biscoff spread, made by the brand Lotus, is also known as cookie butter. It has a deep caramel flavour and a hint of cinnamon and other spices. Lotus are best known for their biscuits, which are commonly served with coffee. The biscuits are used to make the spread, and you can buy it in crunchy and smooth varieties. The spread is similar to Nutella or peanut butter in terms of texture, but it has a unique flavour. It’s also naturally vegan.

Do you need a donut tin to make this recipe?

The simple answer is yes! I highly recommend investing in a donut tin* (or two!), they are not expensive and they’re easy to obtain from Amazon, plus there are so many yummy baked donut recipes on my website that you’ll be able to make with them!

Can you make the donuts with plain/all purpose flour?

Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some additional baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 2 + ¼ teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour.

How long do baked donuts last for and can they be frozen?

Although baked donuts will last for a few days if stored in an airtight container in a cool place, they are best the day they're made. You can freeze the donuts without any of the decoration. Wrap them up well, with a small square of baking paper between each donut so they don't stick together, and freeze for up to 3 months.

Can the donuts be made gluten or dairy free?

Unfortunately Biscoff spread is not gluten free so if you were to make this recipe gluten free they wouldn't be Biscoff donuts anymore. They can however easily be made dairy free by using a plant based milk. Make sure to also grease the donut tins with a dairy free butter.

More tips for making the Biscoff Baked Donuts:

I drizzled white chocolate over the donuts after dipping them in melted Biscoff spread, you could skip this step, or swap the white chocolate for dark or milk chocolate instead
You can use caster sugar instead of light brown soft sugar for this recipe if you prefer, or if you can't get hold of light brown soft sugar
The biscuits will go soft after several hours in contact with the donuts so add them later if you're not serving them straight away
You can use a different type of oil besides vegetable oil. I'd recommend one that doesn't have a strong flavour, canola and sunflower oil would both work well

Recommended equipment & ingredients*

*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

More Biscoff recipes...