Lotus Biscoff Donuts
When I want a donut that is sweet and aromatic, I make these Lotus Biscoff donuts. They come together in 30 minutes and taste like something from a high-end bakery! I mix Biscoff spread, brown sugar, and cinnamon into a soft batter that bakes into a moist donut with a cake sponge quality and a deep caramel flavor.
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
- My #1 Secret Tip for this Lotus Biscoff donut recipe is to avoid overmixing the batter. This is important for all baked goods, but especially for this recipe. I stir just until the flour has disappeared, which keeps the donuts soft instead of dense.
- Add cookie crumble while glaze is tacky: I make sure to sprinkle the crumbled cookies over while the glaze is tacky but not too wet. This helps them stick to the surface.
- Check early: I keep a close eye on these donuts as they sometimes bake quite quickly. Ovens vary, so I recommend checking your donuts after about 9 minutes to be safe.
- Cool before glaze: I make sure my donuts are completely cool before adding the glaze. Warm donuts have a tendency to absorb the glaze.
- Allow glaze to set on a wire rack: After dipping my donuts, I place them back on the cooling rack to allow excess glaze to drip off. Leaving a smooth finish.
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