Biscoff Donuts
Homemade donuts! The real kind, risen with yeast and fried ’til delicious. These are stuffed with Biscoff cookie butter, glazed and drizzled, for the BEST breakfast you’ve ever put in your mouth. Pinky promise!
It’s a special day today, because I’m honoring a sweet friend with a sweet little bundle on the way. Cate from Chez Catey Lou is having a baby! And a bunch of us food bloggers have gotten together to throw her a surprise virtual baby shower she’ll never forget. Be sure to scroll all the way to the bottom of the post, so you can check out all the fabulous, donutty recipe ideas!
If you read Cate’s blog regularly, you know there is one thing she’s particularly passionate about, and that’s DONUTS! I don’t have a whole lot of donut recipes here, but I do have a few. Up until now, they’ve all been the baked kind. But I knew as soon as we got the idea to throw a donut shower, that this would be my big opportunity to do it up right.
My mind instantly went straight to the donut I enjoyed back in November, on a trip to Chicago. Oh my sweet lawd! Yes, it was that memorable. We ate a lot of donuts on that trip, from all over the city. Because they are trendy and we wanted to taste alllllll the donuts. But the Biscoff donut. The Biscoff donut was the shining star of the, ahem, several dozen. I looked at my friend Gerry. I could barely get the words out: “I think this is the best donut I’ve ever eaten.” There was a little tear; it trickled down my cheek.
I kid. It didn’t really make me cry but it was a very big deal. I don’t throw those kinds of words around lightly. This donut really knocked my socks off and I sprung at the chance to recreate it. So I could eat it again. Hehe.
If you aren’t already familiar with Biscoff cookie butter spread, your world is about to change for the better. It comes in a jar, it looks like peanut butter, but instead of being made from ground up peanuts, it’s made from ground up cookies. Yes, this is an actual thing. It tastes like graham crackers but with the gooey, sticky, creamy texture of peanut butter. I’m telling you, you’ve gotta get your hands on it! You’ll never be quite the same again. In a good way.
Now, before I share the recipe, let’s have a look at all the donut goodness that my blogger friends are bringing to this virtual potluck! Be sure to click around and pin some of your favorites. And don’t forget to hop on over to Cate’s and wish her all the best.
Baked Dark Chocolate Strawberry Donuts – Club Narwhal
Baked Lemon Donuts – What Jessica Baked Next
Biscoff Donuts – Baking a Moment
Chai Donuts – Fresh April Flours
Chocolate Cake S’mores Donuts – Jessica in the Kitchen
Chocolate Pretzel Donuts – The Emotional Baker
Coconut Matcha Donuts with White Chocolate Glaze – Blahnik Baker
Coffee and Donuts Breakfast Bake – The Cookie Rookie
Doughnut Tiramisu – bethcakes
GF Lemon Donuts with Raspberry Glaze – Thoroughly Nourished Life
Maple Glazed Donut Holes – Hall Nesting
Old Fashioned Sour Cream Cake Donuts – American Heritage Cooking
Paleo Chocolate Frosted Donuts – A Clean Bake
Raspberry Jam Filled Cupcakes – gotta get baked
Sausage, Egg, and Cheese Donut Breakfast Sandwich – Shared Appetite
Strawberry Margarita Oreo Donuts – Life Made Sweeter
Baked Mini Samoa Donuts – Culinary Couture
Donut Holes with Sweet Strawberry Dipping Sauce – Twin Stripe
And remember to check back in on Wednesday; I’ll be sharing a fun idea for what to do with the leftover dough scraps after you’ve cut out all your donuts!
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Biscoff Donuts
Ingredients
For the donuts
- 1/2 cup (125 ml) warm water, (not hot)
- 1/2 ounce (14.17 g) active dry yeast, (2 .25-ounce packets)
- 1/4 cup (50 g) granulated sugar, , plus 1 teaspoon
- 3/4 cup (183 ml) milk
- 6 tablespoons (88.72 g) unsalted butter,, melted
- 2 large eggs
- 1 teaspoon kosher salt
- 5 cups (625 g) all-purpose flour, (you might need as much as 5 1/2 cups)
- 4 cups (896 ml) oil, for frying (you might need as much as 6 cups)
For the filling
- 12 ounces (340.2 g) cookie butter spread, (approx.)
For the topping
- 1 1/2 cups (180 g) powdered sugar
- 2 tablespoons milk
- 2 ounces (56.7 g) cookie butter spread, (for garnish)
Instructions
To make the donuts:
- Place the warm water and 1 teaspoon of the sugar in a small bowl.
- Sprinkle the dry yeast over the surface and allow it to dissolve. Set aside.
- Place the remaining sugar, milk, melted butter, eggs, salt, and one cup of flour in a large mixing bowl, and mix together on medium-low speed until smooth.
- Stir in the yeast mixture.
- Add the remaining flour, a half cup at a time, until the dough forms a ball and pulls away cleanly from the sides of the bowl. (You may not need all the flour.)
- Knead the dough until smooth and elastic (about 2 minutes).
- Place in an oiled bowl and cover with plastic wrap. Set in a warm place and allow to proof until doubled in size (about 1 hour).
- Punch down the dough and roll out to a thickness of about 1/2-inch.
- Use a 3-inch diameter cutter to cut rounds. (Reserve dough scraps for another use.)
- Place the dough rounds on a parchment-lined baking sheet, and cover loosely with plastic wrap. Allow to proof for about 1-hour.
- Pour oil into a wide pot, to a depth of 3-4 inches. Clip a candy thermometer to the side of the pot, and bring the oil to a temperature of 350-375 degrees F.
- Fry the donuts, 3 at a time, until puffed and golden. (Be sure to keep an eye on the oil temperature, and adjust heat accordingly.)
- Drain on paper towels and cool before filling and glazing.
To fill the donuts:
- When the donuts are cool enough to handle, push the tip into the side, and squeeze the Biscoff spread into the donut*, wiggling back and forth a bit to disperse the filling evenly.
To glaze and garnish the donuts:
- Place the powdered sugar and milk in a small bowl and stir to combine.
- Spoon/spread the glaze over the cooled donuts.
- Drizzle with slightly warmed Biscoff spread.
is it possible to make these donuts a couple days before and freeze them? also is it possible for the dough to proof overnight in the fridge?
Absolutely! The dough will last up to 2 days in the fridge or 2 weeks in the freezer. Good luck!
does this dough work for regular donuts at well?
Yes!
I baked these today! Few things I did:
I used plain flour and 5 cups was just right.
I let the dough rise for 1 hour then cut them into circles and let them rise for another 45 minutes (because my cutter was only 2 inch diameter not 3 inch).
I have a deep fat fryer which has a temperature set within it. I did two doughnuts at a time otherwise the temperature changes too often and you have to keep waiting for it to adjust. About 90sec each side is good (at 180celcius)
I used just under 1.75litres of sunflower oil to get the right level for frying.
I’ve never made doughnuts before and they turned out so well I’m really pleased.
I’m so glad to hear that Claudia! Thanks so much for sharing.
YAYYY CATE!!!! And these donuts…oh my LAWD they are insanity personified. I totally must have them in my life! pinning!
Can this even be real? Literally the two foods that I NEVER buy because I can’t control myself around them, combined into one. I feel like I might have to just organize a Bacchanalian sugar orgy for myself one day and make these.
Oh my gosh it sounds like I may have just tipped you over the edge Sarah! Lol! But I know just what you mean donuts and biscoff are SO irresistible. You can see why they moved me so! Thanks so much for reading and for the sweet comment 🙂
These look so great, Ally! Of course, you’re a fantastic photographer but I’m sure they taste even better than they look. Every time we visit the states I mean to pick up cookie butter since I’ve never tried it, but somehow I always forget!
Oh gosh! You’ve gotta get somebody to send you some, Jelli! The stuff is seriously to-die-for. Thank you so much for the awesome feedback and the lovely compliment, you’re such a sweetheart <3
How gorgeous are these donuts!!! Seriously Allie you always outdo yourself! Your photography is magazine worthy and these donuts sound fan freakin tastic!!
Aw, right back atcha girlfriend! Thanks so much and I’m so glad you were able to be a part of Cate’s shower 🙂
Cate is one lucky girl to have these jaw dropping donuts for her shower!! These look so killer, wishing I had one! Congrats to Cate!
Yes! Cate is awesome and she definitely deserves all the donuts, lol! Thanks so much Malinda!
WOW, I wish I had one of these right now with my afternoon coffee! And Biscoff is my favourite thing ever, I eat it by the spoonful, so these are right up my street!
I do too Annie! It’s so irresistible. I’m so happy you like these! Thanks so much 🙂
These donuts look incredible, Allie! Love Biscoff – it’s super addictive! I would have no self-control around these! 🙂
I agree- it’s totally addictive! Thank you so much Jess and thanks for being a part of Cate’s shower!
I’m usually not a fan of fried donuts, but I wouldn’t be able to resist these!
I sure couldn’t! That gooey biscoff along with the pillowy donut- HEAVEN! Thanks so much Jessica 🙂
These donuts are sooo amazing! I’m addicted to cookie butter and combining it with a donut is probably the best thing ever! What a great way to celebrate, Cate!
Thank you so much Megan! I’m so happy we could get together and pay tribute to Cate in this way 🙂
We can’t get biscoff in our supermarkets here in Australia – but I do have Speculoos butter which I think is pretty close? These look delicious and I definitely am craving a bite now. Just love that oozing centre.
You are absolutely right Thalia! Speculoos is another term for cookie butter. Same thing! Thank you so much dear, I hope you’re having a lovely week 🙂
I would probably cry if I tried these donuts too! They look absolutely decadent and divine! That filling! omg
The filling is by far the best part! Thanks so much Lindsey and I’m so glad you were a part of the shower!
I take anything with Biscoff, especially these donuts. Yum!
I am right there with you Linda! Thank you so much sweetie!
One of these days, I’m gonna put on my big girl pants and deep fry a batch of donuts. Starting with this recipe – damn, these biscoff filled beauties look absolutely amazing! Thank you for co-hosting today’s party, Allie! It was a ton of fun letting my love for donuts inspire a recipe for Cate.
I’m so glad you enjoyed it Nancy and it was so great to have you “at the party!” Thanks so much!