Biscoff Donuts
These Biscoff Donuts are so easy to make because they're baked, not fried! They're covered in Biscoff cookie butter and cookie crumbs!
Equipment
- Donut pan
- Piping bag or zip-top bag
Ingredients
Biscoff Donut Batter
- 300 g (2 1/2 cups) all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon
- ¼ tsp nutmeg
- 240 g (1 cup) whole milk
- 120 g (1/2 cup) Biscoff cookie butter, melted
- 113 g (1/2 cup) unsalted butter, melted
- 100 g (1/2 cup) granulated sugar
- 50 g (1/4 cup) brown sugar
- 2 eggs
- 1 tsp vanilla extract
Biscoff Glaze
- 180 g (3/4 cup) Biscoff cookie butter, melted
- 4 Biscoff cookies, crushed
Instructions
Biscoff Donut Batter
- Preheat oven to 350°F and lightly grease donut pans.
- In a small bowl combine the all-purpose flour, baking powder, baking soda, salt, cinnamon and nutmeg.
- In a medium bowl whisk the milk, melted Biscoff cookie butter, melted butter, granulated sugar, brown sugar, eggs and vanilla extract until well combined.
- Gently fold the dry ingredients into the wet mixture until just combined. The batter will be thick and lumpy. Do not over mix!
- Use a piping bag or a zip-top bag to pipe each donut ring 2/3 full. Do not fill to the top, the donuts will rise as they bake.
- Bake the donuts for 10 minutes. Allow to cool in donut pans for 5 minutes then unmold and finish cooling on a wire rack.
Biscoff Glaze
- Melt the Biscoff cookie butter in the microwave in 10-15 second intervals.
- Dip cooled donuts into the melted cookie butter then top with Biscoff cookie crumbs. Allow glaze to set before eating.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1/2 tsp salt.
- These Biscoff Donuts are best enjoyed the day that they're made but can be stored in an airtight container for up to 2 days at room temperature or up to a week in the fridge.
- Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.
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