Biscoff Baked Donuts

Brown sugar and Biscoff baked donuts dipped in melted Biscoff spread and decorated with a white chocolate drizzle and a Biscoff biscuit

Course Dessert

Cuisine European

Keyword Donut

Prep Time 30

Cook Time 12

Total Time 42

Servings

Calories 339kcal

Author thebakingexplorer

Ingredients

For the donuts

30 ml Vegetable oil
50 g Smooth Biscoff spread
175 ml Milk cow's or plant milk will both work
2 Eggs large
175 g Light brown soft sugar
1 tsp Vanilla extract
225 g Self raising flour

For decoration

200 g Smooth Biscoff spread
25 g White chocolate melted
12 Biscoff biscuits

Metric - US Customary

Instructions

Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and grease two 6-hole donut tins with butter or a baking spread (or one 12-hole donut tin)
In a mixing bowl, combine the vegetable oil and Biscoff spread with a hand whisk. Then add the milk, eggs, vanilla extract and light brown soft sugar, and whisk in well
Add the self raising flour and whisk in gently
Divide the batter between the trays. You can put the batter into a piping bag or a jug to make it a bit neater to dispense into the trays, but you can do it with a spoon too
Bake them for 12 minutes, then remove them from the tin (I use a spoon to gently prise them out) and leave to cool on a cooling rack
To decorate, set the donuts onto a cooling rack with a baking tray or some baking paper underneath to catch any drips
Warm the Biscoff for 20-30 seconds in the microwave unti it has a pouring consistency
Dip the top and, more rounder half of the donuts in the melted Biscoff and place back on the rack
Melt the white chocolate in the microwave, start with a 30 second blast, stir, then do 10 second blasts stirring in between each one until it's fully melted
Put the melted white chocolate into a piping bag, snip a little bit off the end using scissors and drizzle the white chocolate over the donuts. Or drizzle on with a spoon
Top each donut with a Biscoff biscuit - the biscuits will go soft after being in contact with the donuts for a while so add them as close to serving as you can
Then leave the donuts to set - or dig straight in!
Store leftover in an airtight container and eat within 3 days

Video

Notes

Make sure your ingredients, particularly the eggs, are at room temperature before you start baking.
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.
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.
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
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 will need a 12 hole donut pan (or two 6 hole donut pans) to make this recipe. Check the recommend equipment section for a link to the one I use.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

Nutrition