Lotus Biscoff Donuts
These Lotus biscoff donuts are made with Biscoff spread, brown sugar and cinnamon for a deliciously sweet, caramelized flavor. These perfectly moist baked donuts are topped with biscoff glaze that takes them to a whole other level. If you love cookie butter, you have to try these!
Servings: 12 donuts
Calories: 214kcal
Equipment
Ingredients
For The Donuts
- 1 cup all purpose flour
- ¼ cup brown sugar
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp ground cinnamon
- 1 egg
- ½ cup Biscoff spread
- ½ cup milk
- 1 tsp lemon juice
- 2 tbsp light flavored extra virgin olive oil
- 1 tsp vanilla extract
For The Glaze
- 2 tbsp Biscoff spread melted
- 1 cup powdered sugar
- 1-2 tbsp milk
- 4 Biscoff cookies crushed
Instructions
- Preheat the oven 350 degrees F / 180 C.
- Sift the flour, sugar, baking powder, soda and cinnamon, ensuring no lumps, set aside.
- In a separate bowl whisk the egg, Biscoff spread, milk, lemon juice, oil and vanilla until smooth.
- Pour the wet ingredients into the dry and mix until well combined.
- Fill a piping bag with batter, trim the end of the bag.
- Lightly spray donut tray with spray oil.
- Pipe batter into the prepared donut tray.
- Bake in the preheated oven for 9-10 minutes.
- Allow to cool in the trays for 2-3 minutes before turning out onto a cooling rack to cool completely.
- To prepare the glaze, place the Biscoff spread in a microwave safe bowl and microwave until just melted, approx. 20 seconds.
- Next, stir into the powdered sugar.
- Thin with milk until desired thickness has been achieved.
- Dip each donut into the glaze, place the dipped donuts onto a wire rack and sprinkle with crushed cookies.
- Allow to set and enjoy!
Notes
- Store donuts covered in a cool dry place for up to 2 days.
- Unglazed donuts can be stored in the freezer for up to 1 month.
- Do not over mix the batter when adding the wet ingredients, just mix until combined and there are no lumps.
- If you don’t have a piping bag you can either spoon the batter into the trays or fill a zip lock bag, snip off one corner and then pipe into the trays.
- Lightly spray the trays with oil to stop the donuts from sticking.
- Cooking times may vary depending on the oven, check if the donuts are cooked after 9 minutes of cooking, they should spring back when lightly pressed and an inserted skewer should come out clean. If not continue to cook for a further minute or 2.
- These donuts are delicate when first cooked, allow them to sit in the trays to cool for a few minutes helps them to become a little firmer before turning out.
- The glaze should be smooth and runny enough to coat each donut.
- The glaze and crumbled cookie topping are both optional, the donuts can be enjoyed on their own without the toppings.
Nutrition
Serving: 1donut | Calories: 214kcal | Carbohydrates: 31g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 80mg | Potassium: 44mg | Fiber: 0.4g | Sugar: 19g