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Baked Biscoff Donuts Recipe

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★★★★★

4.9 from 125 reviews

These Delicious Baked Biscoff Donuts combine the rich, caramelized flavor of Biscoff cookie butter with a light, fluffy baked donut base. Perfectly glazed with a sweet Biscoff glaze and topped with crunchy cookie crumbles, these donuts offer a delightful treat that’s easy to make and great for any occasion.

Ingredients

Scale

Donut Batter

  • 1/2 cup Biscoff cookie butter spread (melted)
  • 1/3 cup brown sugar
  • 2 large eggs
  • 1/3 cup canola oil or oil of choice
  • 1/2 cup milk of choice (almond milk used)
  • 2 teaspoons vanilla extract
  • 1 1/3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 teaspoon cinnamon

Glaze

  • 1/3 cup Biscoff spread (melted)
  • 1 1/2 cups powdered sugar
  • 1/4 cup milk of choice
  • 2 teaspoons vanilla extract

Toppings

  • Biscoff Lotus cookies in crumbles (or melted cookie butter drizzle)

Instructions

  1. Prepare Biscoff Spread: Slightly melt the Biscoff cookie butter spread in the microwave for a few seconds until it softens and set it aside to cool down.
  2. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Thoroughly spray a donut pan with non-stick cookie spray and set it aside to ensure donuts won’t stick.
  3. Mix Wet Ingredients: In a large mixing bowl, whisk together brown sugar and eggs until the mixture becomes slightly bubbly, about 1-2 minutes. Add the cooled melted Biscoff spread, canola oil, milk, and vanilla extract. Whisk until well combined.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and cinnamon until evenly blended.
  5. Combine Wet and Dry: Gradually add the dry ingredients into the wet ingredients. Stir gently until the batter becomes thick and glossy with no dry patches.
  6. Fill Donut Pan: Transfer the batter to a piping bag or a ziplock bag with the tip cut off. Pipe or spoon batter into each donut cavity, filling about 3/4 full to allow room for rising.
  7. Bake Donuts: Bake the donuts for 12-16 minutes or until a toothpick inserted in the center comes out clean. Allow donuts to cool in the pan for 5-10 minutes, then invert the pan over a cooling rack to release them. Let donuts cool completely before glazing.
  8. Prepare Biscoff Glaze: In a mixing bowl, combine powdered sugar, milk, vanilla extract, and melted Biscoff spread. Whisk until smooth and creamy. Add more milk if needed to reach a dip-friendly consistency.
  9. Glaze Donuts: Dip the cooled donuts into the Biscoff glaze covering them generously. Place glazed donuts on a wire rack.
  10. Add Toppings and Set: Immediately sprinkle Biscoff Lotus cookie crumbles on top of the glaze or drizzle melted cookie butter over the glaze. Allow the glaze to set before serving.

Notes

  • Use almond milk or any milk substitute to keep the recipe dairy-free.
  • Ensure donuts are completely cool before glazing to prevent melting.
  • Donut pan should be generously sprayed to prevent sticking.
  • Cookie crumbles add delightful texture, but melted cookie butter drizzle is a great alternative.
  • Store leftovers in an airtight container at room temperature for up to 2 days to maintain freshness.

Keywords: Biscoff donuts, baked donuts, Biscoff cookie butter recipe, easy baked donuts, Biscoff glaze, homemade donuts

Find it online: https://flavorsbymaya.com/baked-biscoff-donuts-recipe/