Go Back
+ servings
Biscoff Baked Donuts

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 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings 12
Calories 339kcal
Author thebakingexplorer


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


  • 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



  • 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.


Calories: 339kcal | Carbohydrates: 41g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 23mg | Potassium: 74mg | Fiber: 1g | Sugar: 23g | Vitamin A: 64IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg