Fresh homemade, light and airy doughnuts oozing with Lotus Biscoff filling, topped with the delicious Biscoff glaze and crushed Biscoff biscuits – an insanely delicious treat!
Servings: 12medium doughnuts
Author: Hirra Pervaiz
For the Dough
4cupsall purpose flour560g
2eggs at room temperature
2tbspactive dry yeast17g
1/3Cupcaster sugar or confectioners sugar for rolling doughnuts
crushed Biscoff biscuits for rolling doughnuts and decorating
vegetable oil for frying
For the Biscoff Filling
4tbspBiscoff Spread smooth
For the Glaze and topping
1/3cupCaster Sugar or sonfectioners sugar to roll doughnuts in
Crushed Biscoff Biscuits for rolling doughnuts and decorating
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.
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.