Biscoff Donuts

5 stars (1 rating)

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!

Prep Time45

Cook Time15

Resting Time:1

Total Time1

Course: Breakfast, Brunch, Snack

Cuisine: American

Keyword: biscoff, cookie butter, Donuts, doughnuts, fried, yeast

Servings: 3-inch diameter donuts

Calories: 324kcal

Ingredients

For the donuts

1/2 cup warm water (not hot)
1/2 ounce active dry yeast (2 .25-ounce packets)
1/4 cup granulated sugar, plus 1 teaspoon
3/4 cup milk
6 tablespoons unsalted butter, melted
2 large eggs
1 teaspoon kosher salt
5 cups all-purpose flour (you might need as much as 5 1/2 cups)
4 cups oil for frying (you might need as much as 6 cups)

For the filling

12 ounces cookie butter spread (approx.)

For the topping

1 1/2 cups powdered sugar
2 tablespoons milk
2 ounces cookie butter spread (for garnish)

US Customary - Metric

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:

Fit a pastry bag with a 230 tip and fill with cookie butter spread.
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.

Notes

*If the Biscoff is too stiff to pipe, try warming it in the microwave for about 10 seconds to loosen it up.

Nutrition