Description
Delight in these homemade Biscoff Donuts, featuring a rich, spiced donut base combined with the irresistible flavor of Biscoff cookie butter. These baked donuts are topped with a luscious Biscoff glaze and a sprinkle of cookie crumbs, making the perfect treat for any occasion.
Ingredients
Units
Scale
Donuts
- 3 tbsp butter
- 1/2 cup Biscoff spread or cookie butter
- 3/4 cup brown sugar
- 2 large eggs (room temperature)
- 1 1/2 tsp vanilla extract
- 3/4 cup buttermilk (room temperature, can also use milk)
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 2 cups all-purpose flour
Glaze
- 1/4 cup Biscoff spread
- 1 cup powdered sugar
- 1/4 tsp cinnamon
- 2–4 tbsp milk
- 1 tsp vanilla extract
Topping
- Biscoff cookie crumbs for topping
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F. Lightly spray a 12-hole donut pan with non-stick spray and set it aside to be ready for batter.
- Melt Butter and Biscoff Spread: In a medium microwave-safe bowl, melt 3 tablespoons of butter. Immediately after melting, stir in ½ cup Biscoff spread until the mixture is smooth and fully combined.
- Combine Wet Ingredients: To the butter and Biscoff mixture, add ¾ cup brown sugar, 2 large room temperature eggs, 1½ teaspoons vanilla extract, and ¾ cup buttermilk. Whisk everything together until smooth and well combined.
- Add Dry Ingredients: In the same bowl, whisk in 2 teaspoons baking powder, ¼ teaspoon baking soda, ½ teaspoon salt, ½ teaspoon cinnamon, and 2 cups all-purpose flour. Mix until the batter is uniform and free of clumps.
- Fill Donut Pan: Transfer the batter into a large ziplock bag or piping bag. Carefully pipe or spoon the batter evenly into each donut mold, filling them nearly to the top.
- Bake Donuts: Place the donut pan in the preheated oven and bake for 11 to 14 minutes, or until the tops spring back when lightly tapped. Remove from oven and allow the donuts to cool completely in the pan before removing.
- Make the Glaze: In a microwave-safe bowl, melt ¼ cup Biscoff spread for about 15 seconds. In a separate bowl, mix 1 cup powdered sugar, ¼ teaspoon cinnamon, 1 teaspoon vanilla extract, and 2 to 4 tablespoons milk. Stir in the melted Biscoff spread and adjust milk quantity to reach your preferred glaze thickness.
- Glaze and Top Donuts: Once the donuts have cooled, dip the top of each donut into the prepared glaze. Immediately sprinkle the glazed donuts with Biscoff cookie crumbs for a crunchy, flavorful finish.
Notes
- For best results, ensure all wet ingredients like eggs and buttermilk are at room temperature before starting.
- You can substitute buttermilk with regular milk if needed; adding 1 teaspoon of lemon juice or vinegar will help mimic buttermilk acidity.
- Store donuts in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
- If you don’t have a piping bag, a large ziplock bag with a corner snipped off works perfectly for filling the donut molds.
- Customize the topping by adding crushed nuts or a dusting of powdered sugar instead of cookie crumbs.
