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.
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In the Biscoff recipe series, I'm adding these Biscoff donuts to my favorites along with this recipe for Biscoff butter cookies and this Biscoff brownies.
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.
To bake the Lotus biscoff cookie butter donut in the oven, all you need is a shaped donut baking pan. If you don't have one, don't panic, you can use another small cake pan
Why you'll love this recipe
More Biscoff recipes? Give these a try : Biscoff butter cookies, biscoff brownies, biscoff truffle balls, Biscoff fudge, biscoff cake pops or this biscoff cake.
Ingredients Notes
You need these ingredients to make this Cookie butter donuts :
- 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 Biscoff Donut Recipe
Here are some quick visual instructions. Don't forget that full instructions with exact ingredients can be found in the main recipe card below!
- 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 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.
Tips for this recipe
Storage instructions
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.
More Donuts Recipes
I hope you love this baked Biscoff donut recipe. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
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Biscoff Donut
- Total Time: 20 minutes
- Yield: 12 donuts
Description
Recipe for soft and delicious biscoff donuts (for 12 pieces)
Ingredients
- 50 g (¼ cup) Butter - unsalted and softened
- 100 g (½ cup) Brown sugar -
- 1 Egg - large at room temperature
- 1 tsp Vanilla extract - liquid
- 80 g (¼ cup) Lotus cookie butter spread
- 125 ml (½ cup) Milk - or yogurt
- 150 g (1 ¼ cups) Flour - cake flour
- 5 Biscoff cookies crumbs - approx. 40 g
- 1 tsp baking powder
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350°F 180°C and grease a donut pan with cooking spray or butter.
- Place the softened butter and brown sugar in a large bowl and beat for 2 minutes with a hand whisk or electric mixer until creamy and smooth.
- Add the egg and vanilla extract and mix again to incorporate.
- Add the cookie butter spread and milk and mix until smooth.
- Finish with the dry ingredients, cake flour, biscoff cookie crumbs, baking powder and salt and mix again with a hand whisk or soft spatula to incorporate.
- Pour the batter into the greased donut pan and bake for 8-10 minutes, until puffed and cooked in the center.
- Leave to cool in the pan before carefully removing from the mould and cooling completely on a cake rack.
Icing
- Heat biscoff butter spread in a medium bowl in the microwave.
- Dip each donut in the spread until halfway covered with glaze.
- Then place on a cooling rack to drain off excess glaze.
- Heat white chocolate in the microwave or in a bowl over a double boiler, and place melted white chocolate in a piping bag.
- Decorate the top of the glazed donuts by making stripes with the white chocolate, then immediately sprinkle with crushed biscoff cookies.
- Leave to cool to room temperature and enjoy!
Notes
Storage: Up to 1 week at room temperature in an airtight container, up to 3 months in the freezer.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Donuts, cake
- Cuisine: American
Done and approved! Super soft donuts (I had to bake a few minutes longer with my silicone pan).