Fresh homemade doughnuts oozing with Lotus Biscoff filling, topped with the delicious Biscoff glaze and crushed Biscoff biscuits – an insanely delicious treat!
The doughnuts are light and airy, not too big and not too oily. These are pillowy soft, and filled with deliciousness. I made these for valentine’s day brunch, but you can enjoy these any time – Enjoy the recipe!
There is something about fresh, warm doughnuts, and when it’s homemade, nothing can beat that.
Honestly, I have been obsessed with the Lotus Biscoff Spread, and if you haven’t seen that already, you must check this Lotus Biscoff Cheesecake Brownie Trifle and this post on my Instagram feed. Whether it’s French Toast, cheesecakes or these doughnuts, Biscoff spread takes it to another level of deliciousness.
Highlights of Making Biscoff Filled Doughnuts
- Light and airy fried doughnuts
- Luscious Biscoff filling
- A rich glaze of melted biscoff spread
- Doughnuts topped with sugar-biscoff mix and biscoff crumbs.
How to Make Biscoff filled Doughnuts
If you haven’t made doughnuts before, don’t be intimidated by the steps in the recipe. It is a very simple recipe as long as you follow the steps and be a little patient through the process. I promise you will be really pleased with the results.
Ingredients
Doughnuts are made with simple pantry ingredients. Detailed measurements and instructions in recipe card below.
- All-purpose Flour: makes the doughnuts soft and pillowy.
- Eggs: add texture to the doughnuts
- Butter: adds a rich flavour to the doughnuts. Make sure butter is at room temperature.
- Active Dry Yeast: I would recommend using dried active yeast. I always use instant yeast (here is the brand I prefer)
- Salt: an essential ingredient that helps control the fermentation speed. Keep salt and yeast in different bowls when you measure them. Add salt with dry ingredients.
- Sugar: to add sweetness to the doughnuts. It also helps activate the yeast and make the dough soft.
- Milk: helps activate the yeast and makes the dough soft and tender.
- Vanilla: adds flavour
- Biscoff Spread: an essential ingredient for the doughnuts filling and to glaze the doughnuts.
- Whipping Cream: for that luscious, whipped biscoff filling
- Biscoff Cookies: to make the toppings.
How to Make Biscoff Doughnuts Step-By-Step
Making the Dough
The dough comes together easily with a stand mixer using the dough attachment. However, it is also easy to knead by hand, will require a bit of arm muscle and patience.
Knead the dough on low speed for 2 minutes. After 2 minutes increase the speed and continue to knead for about 8 to 10 minutes. If kneading by hand, knead for about 20 minutes.
The dough should be smooth, elastic and slightly sticky.
Proof the Dough
Place the cut out doughnuts on a baking tray lined with parchment paper. Cover loosely with plastic wrap and allow to proof until doubled in size about 30 minutes to 1 hour.
While the doughnuts are proving, prepare the Biscoff Filling (directions below)
Pro Tip: The parchment paper helps the doughnuts to maintain the round shape
Frying the Doughnuts
In a large heavy-bottomed pan, heat oil to 160°C/ 320°F. Place a wire rack over another baking tray.
Carefully add the doughnuts to the hot oil. Remove the parchment squares immediately with tongs. Fry the doughnuts for about 1-2 minutes on each side. Transfer to the prepared wire rack.
Allow to cool enough to handle before filling and glazing.
In a bowl mix sugar and Biscoff crumbs. Dust the doughnuts with the mix on both sides.
To fill the doughnuts, use a tube nozzle or a knife to make an insertion, move it around to make room for the filling.
Fill a piping bag with Biscoff Filling or any filling of choice and pipe it into the doughnuts.
To glaze, melt Biscoff spread in microwave. Dip each doughnut in the warm glaze, top with Biscoff crumbs.
How to Make Biscoff Filling
This is the easiest and most delicious filling for the doughnuts. In a bowl add Biscoff Spread and Heavy Cream, whisk it together until it’s fluffy and fully incorporated.
Fill a piping bag with the whipped Biscoff and pipe into the doughnuts.
More Filling Options
There are so many options when it comes to doughnut fillings. While Biscoff filled doughnuts are a favourite, here are some more delicious doughnuts filling options:
- Nutella: another favourite filling for doughnuts. You can use any chocolate spread you like.
- Jam: strawberry, raspberry, apricot, blackcurrant or blackberry jam
- Pastry Cream: a delicious light vanilla cream filling
- Whipped Cream: simple, delicious filling or add flavours of choice to whipped cream for added deliciousness
- Lemon Curd, Caramel or Dulce De Leche
Tips to make the best Doughnuts
- Measuring the ingredients: To achieve the best results, measure the ingredients properly. For accuracy, use a kitchen scale.
- Ingredients at room temperature: make sure the eggs and butter are at room temperature before incorporating them into the mix.
- Use fresh ingredients: always use fresh (unexpired, not stale) ingredients, especially all-purpose flour and yeast.
- Active Dry Yeast: to reduce the time to proof the dough, use active dry yeast, fast action yeast or easy bake yeast.
- Warm Milk: make sure the milk is warm and not hot. For a soft and tender dough, use whole milk.
- Kneading with a stand mixer: Start kneading the dough on a low setting for 2 minutes and then increase speed and knead for 8 to 10 minutes.
- Kneading by hand: mix everything in a bowl. When it comes together, take it out on a work surface lightly dusted with flour and start kneading. Knead for about 15-20 minutes until its smooth and elastic.
- Re-rolling the dough: It is recommended that you re-roll the dough 1 time only. The more you roll, the denser the doughnuts.
- Parchment Paper: Place the cut doughnuts on parchment paper to keep them round in shape.
- Oil for frying: use any neutral oil for frying the doughnuts. The oil should be about 3-inches deep for best results.
- Fry in batches: always fry doughnuts in batches; do not overcrowd the pan.
- Oil Temperature: Do not fry doughnuts on very high heat. Adjust the heat of oil as you continue frying to get nice and golden doughnuts.
- Drain the fried doughnuts on a wire rack. Cover with sugar mix while they are still warm, otherwise, sugar won’t stick.
- Filling the doughnuts: Allow the doughnuts to cool before filling.
- Re-heating doughnuts: doughnuts taste best when fresh. In order to re-heat the doughnuts put them in the microwave for 30 seconds or until warm.
- Storing the doughnuts: You can store unfilled (unglazed) doughnuts in airtight container for 1-2 days however they will start to dry out. Filled doughnuts can be stored for 1-3 days in the fridge in an air-tight container.
You’ll also Like
- Lotus Biscoff Cheesecake Brownie Trifle
- Baked Mini Chocolate Donuts {Vegan – Dairy Free}
- Geometric Hearts Red Velvet Cake – Video Recipe
- No Churn Peach Ice Cream with candied Peach Chunks
- Mango Mousse Tart (No Bake ~ No Cook)
- Almond and Rice Pudding (Pakistani Badam Kheer)
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Biscoff Filled Doughnuts
Ingredients
For the Dough
- 4 cups all purpose flour (560g)
- 1/4 tsp salt
- 2 eggs at room temperature
- 1/3 cup butter, melted (80g)
- 1/4 tsp vanilla extract
- 1 cup Warm milk (240ml)
- 1/3 cup granulated sugar (70g)
- 2 tbsp active dry yeast (17g)
- 1/3 Cup caster sugar or confectioners sugar for rolling doughnuts
- crushed Biscoff biscuits for rolling doughnuts and decorating
- vegetable oil for frying
For the Biscoff Filling
- 4 tbsp Biscoff Spread (smooth)
- 1 Cup Heavy Cream
For the Glaze and topping
- 4 tbsp Biscoff spread (melted)
- 1/3 cup Caster Sugar or sonfectioners sugar to roll doughnuts in
- Crushed Biscoff Biscuits for rolling doughnuts and decorating
Instructions
- Make the dough: Whisk the warm milk, yeast, and sugar together in the bowl. Cover and allow to sit for 5 minutes.
- In the stand-mix bowl, add 4 cups of all-purpose flour, salt, eggs, butter and vanilla extract. Beat on low speed for 2 minutes. After 2 minutes, increase the speed and continue to knead for 8-10 minutes until the dough is smooth and elastic.
- Knead the dough by hand: If you don't own a stand-mix, you can knead the dough by hand on a lightly floured surface for about 20 minutes or until the dough is smooth and elastic.
- Proof the dough: Form a smooth ball of the dough and transfer to a large, lightly greased bowl with oil. Cover the bowl with plastic wrap or a clean kitchen towel. Allow the dough to sit in a warm place for 1-1.5 hours or until double in size.
- Cut the Doughnuts: When the dough is ready, punch it down to release the air. Remove dough from the bowl and transfer to a lightly floured surface. Using a rolling pin, roll the dough to 1/2 inch thickness. Using a 3-inch doughnut or cookie cutter, cut into 12 doughnuts.
- Second Proofing: Line 1 or 2 baking sheets with parchment paper cut in squares. Place doughnuts on each square. Loosely cover with plastic wrap and allow to rest for 20-30 minutes. Doughnuts will rise a bit.
- Fry the Doughnuts: Pour oil into a large heavy-bottomed pan over medium heat. Heat oil to 320°F (160°C). Add doughnuts and remove the parchment paper immediately. Add 2-3 doughnuts at a time, and don't overcrowd the pan-Cook for 2 minutes on each side. Carefully remove with a spider strainer or a metal slotted spoon. Place fried doughnuts onto a prepared wire rack. Repeat with remaining doughnuts. Once slightly cooled, mix 1/3 cup sugar and Bsicoff biscuits crumbs in a dish. Roll each doughnut in the mix and set it aside to cool completely before filling.
- Make the Biscoff Filling: Whisk the Biscoff spread and Heavy cream together until fluffy and luscious. Glaze: Dip each warm doughnut into the melted biscoff spread glaze. Top with biscoff crumbs and allow it to set.
- Filling the Doughnuts: Using a doughnut filling tube nozzle or a knife, make an insertion in the doughnuts. Move it around a little to make room for the filling. Add the filling to a piping bag with a round piping tip. Fill each doughnut with Biscoff filling. Continue filling until it starts to come out the top a little.
- Doughnuts are best enjoyed fresh the day they are made. You can store it in an airtight container for 2-3 days.
Notes
- Measuring the ingredients: To achieve the best results, measure the ingredients properly. For accuracy, use a kitchen scale.
- Use Active Dry Yeast: to reduce the time to proof the dough, use active dry yeast, fast action yeast or easy bake yeast.
- Re-rolling the dough: It is recommended that you re-roll the dough 1 time only. The more you roll, the denser the doughnuts.
- Oil Temperature: Do not fry doughnuts on very high heat. Adjust the heat of oil as you continue frying to get nice and golden doughnuts.
- Re-heating doughnuts: doughnuts taste best when fresh. To re-heat the doughnuts put them in the microwave for 30 seconds or until warm.
- Storing the doughnuts: You can store unfilled (unglazed) doughnuts in an airtight container for 1-2 days; however, they will start to dry out. Filled doughnuts can be stored for 1-3 days in the fridge in an air-tight container.
If you make this recipe, snap a picture and tag @ticklethosetastebuds on Instagram and hashtag it #TTTBRecipes – We love to see your creations on Instagram and Facebook!
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