These biscoff donuts are as delicious as a good slice of my no-bake Biscoff cheesecake. All the flavor cookie butter in these baked donuts with a delicious biscoff glaze.
Why you'll love this recipe
Like my almond-baked donut recipe, these Biscoff donuts are only shaped like a donut but are in fact soft and delicious little cakes with the flavor of cookie butter and its Biscoff cookie butter icing.
They're also very easy to make at home, unlike real donuts (doughnuts) where you have to prepare a doughnut dough, let the dough rise and then fry them in oil.
- Very easy to make, unlike the real doughnut.
- Ultra soft and deliciously flavored with biscoff cookies.
- With its extra indulgent cookie butter spread glaze
- Perfect sweet treats for children's birthday parties and snacks.
More Biscoff recipes
Ingredients you need
*You'll find quantities and full instructions in the recipe card at the end of this page.
- Butter: Use unsalted, softened butter. It's possible to replace it with vegetable oil, but I find that butter gives more flavor.
- Sugar: Preferably flavored sugar rather than white sugar, such as brown sugar or cane sugar.
- Egg: Large and at room temperature.
- Milk: Dairy milk, which can be replaced by buttermilk or yogurt.
- Biscoff: finely powdered Lotus cookies and Biscoff cookie butter spread.
- Flour: Use cake flour or all-purpose flour.
- Yeast: Use baking powder for extra softness.
- Vanilla and salt: Liquid pure vanilla extract and table salt are essential for flavoring the recipe.
How to make Lotus donuts
- Place the softened butter with the brown sugar in a large bowl and mix with an electric mixer for 1-2 minutes.
- Add the egg and vanilla extract and stir again to incorporate.
Add dry ingredients
- Add the lotus biscoff butter spread and milk and mix again with a mixer to incorporate.
- Finish with the dry ingredients, cake flour, mixed biscoff cookies, baking powder and salt, and fold in with a spatula.
- Preheat the oven to 350°F/ 180°C and pour the donut batter into a donut pan greased with butter or spray.
- Bake for 8-10 minutes, until puffed and cooked in the center (check with a toothpick that the center is baked and not runny).
- Leave the biscoff doughnuts to cool a little before carefully turning them out of the pan and leaving them to cool completely on a wire rack.
- Heat Biscoff spread in a medium bowl in the microwave.
- Dip each donut into the bowl containing the melted biscoff spread until half-covered.
- Place on a wire cooling rack to allow excess spread to drip off.
- Immediately decorate the biscoff iced doughnut with melted white chocolate using a piping bag or chocolate cornet.
- Sprinkle with Crushed Biscoff cookies and leave to cool before serving.
Room temperature: Biscoff cookie butter doughnuts can be stored at room temperature for up to a week in an airtight container.
In the freezer: You can keep them in the freezer for up to 3 months, but let them defrost gently at room temperature.
Tips for this recipe
- Donut Pan: Use a high-quality donut pan that's non-stick to ensure easy release of the baked donuts.
- Greasing the Pan: Even if your pan is non-stick, it's a good idea to lightly grease it with non-stick cooking spray or a small amount of butter to prevent any sticking.
- Proper Mixing: Follow the recipe instructions for mixing the batter carefully. Overmixing can lead to dense donuts, so mix until just combined.
- Filling the Donut Cavities: Use a piping bag or a plastic food storage bag with a corner snipped off to neatly and evenly fill the donut cavities. This results in uniform-sized donuts.
- Donut Thickness: Fill each cavity about two-thirds full to allow room for the donuts to rise and maintain their shape.
- Donut Removal: Allow the donuts to cool in the pan for a few minutes before gently transferring them to a wire rack to cool completely.
- Glazing: Ensure the donuts are completely cool before dipping or drizzling the glaze for the best results.
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