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These yummy Biscoff Baked Donuts are made with brown sugar and Biscoff spread for a gorgeous caramelised flavour. Baked donuts are light and moist ring shaped cakes that are baked in a special tin which gives them their shape. The addition of Biscoff spread makes them extra delicious! To decorate, I've dipped them in Biscoff spread, added a white chocolate drizzle and a Biscoff biscuit. They are perfect treats for the whole family and great for parties too!
Ingredient Tips & Equipment Information
- Make sure your ingredients, particularly the eggs, are at room temperature before you start baking.
- You can use caster sugar instead of light brown soft sugar for this recipe if you prefer, or if you can't get hold of light brown soft sugar.
- You can use a different type of oil besides vegetable oil. I'd recommend one that doesn't have a strong flavour, canola and sunflower oil would both work well.
- I drizzled white chocolate over the donuts after dipping them in melted Biscoff spread, you could skip this step, or swap the white chocolate for dark or milk chocolate instead
- The biscuits will go soft after several hours in contact with the donuts so add them later if you're not serving them straight away.
- You will need a 12 hole donut pan (or two 6 hole donut pans) to make this recipe. Check the recommend equipment section for a link to the one I use.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Biscoff Baked Donuts
In a mixing bowl, whisk the vegetable oil and Biscoff spread together, than add the light brown soft sugar, milk, eggs and vanilla extract, and whisk together. Then whisk in the self raising flour.
Put the batter into a piping bag or a jug and divide it between the donut tins. Bake for 12 minutes, then remove them from the tins and leave them to cool.
To decorate, dip the donuts in melted Biscoff, then drizzle with white chocolate and add a Biscoff biscuit to each one.
For the full recipe with measurements, head to the recipe card at the end of this post.
What is Biscoff?
Biscoff spread, made by the brand Lotus, is also known as cookie butter. It has a deep caramel flavour and a hint of cinnamon and other spices. Lotus are best known for their biscuits, which are commonly served with coffee. The biscuits are used to make the spread, and you can buy it in crunchy and smooth varieties. The spread is similar to Nutella or peanut butter in terms of texture, but it has a unique flavour. It’s also naturally vegan.
Do you need a donut tin to make this recipe?
The simple answer is yes! I highly recommend investing in a donut tin* (or two!), they are not expensive and they’re easy to obtain from Amazon, plus there are so many yummy baked donut recipes on my website that you’ll be able to make with them!
Can you make the donuts with plain/all purpose flour?
Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some additional baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 2 + ¼ teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour.
How long do baked donuts last for and can they be frozen?
Although baked donuts will last for a few days if stored in an airtight container in a cool place, they are best the day they're made. You can freeze the donuts without any of the decoration. Wrap them up well, with a small square of baking paper between each donut so they don't stick together, and freeze for up to 3 months.
Can the donuts be made gluten or dairy free?
Unfortunately Biscoff spread is not gluten free so if you were to make this recipe gluten free they wouldn't be Biscoff donuts anymore. They can however easily be made dairy free by using a plant based milk. Make sure to also grease the donut tins with a dairy free butter.
How do you remove the donuts from the tin?
I use a spoon to gently loosen them around the edges and prise them out of the tin. If you are using a non stick tin and you have greased it well with butter, then they should just pop out with ease.
Do you need an electric mixer to make this recipe?
No, I actually never use an electric mixer to make this recipe as it's so quick and easy to do by hand. The dry ingredients and wet ingredients can be quickly combined with a hand whisk, and it is better to do it this way to avoid over mixing. If you are using an electric mixer, keep it on a low speed and only mix for a short time.
Troubleshooting
If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
Recommended equipment & ingredients*
- Mixing bowls
- Donut tin
- Cooling rack
- Whisk
- Kitchen scales
- Biscoff spread
- Piping bags
- Biscoff biscuits
- Measuring spoons
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
More Biscoff recipes...
- Biscoff Cake Traybake
- Biscoff Drip Cake
- Biscoff Cake
- Vegan Biscoff Cake
- Vegan Biscoff Cupcakes
- Biscoff Cheesecake Squares
- Lotus Biscoff Cupcakes
- Biscoff Brownies
- Biscoff Cheesecake (No Bake)
- Biscoff Loaf Cake
- Biscoff Ice Cream (No Churn)
- Biscoff Blondies
- Biscoff Apple Crumble
- Chocolate Biscoff Cupcakes
- Biscoff slu*tty Brownies (Biscoff Brookies)
- Biscoff Swiss Roll
- Biscoff Rocky Road
- Biscoff Millionaire's Shortbread
- Biscoff Cookie Pie
- Biscoff Yule Log
- Biscoff Pancakes
- Biscoff Rice Krispie Treats
Biscoff Baked Donuts
Brown sugar and Biscoff baked donuts dipped in melted Biscoff spread and decorated with a white chocolate drizzle and a Biscoff biscuit
5 from 6 votes
Print Pin Rate
Prep Time: 30 minutes minutes
Cook Time: 12 minutes minutes
Total Time: 42 minutes minutes
Servings: 12
Author: thebakingexplorer
Ingredients
For the donuts
- 30 ml Vegetable oil
- 50 g Smooth Biscoff spread
- 175 ml Milk cow's or plant milk will both work
- 2 Eggs large
- 175 g Light brown soft sugar
- 1 tsp Vanilla extract
- 225 g Self raising flour
For decoration
- 200 g Smooth Biscoff spread
- 25 g White chocolate melted
- 12 Biscoff biscuits
Metric - US Customary
Instructions
Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and grease two 6-hole donut tins with butter or a baking spread (or one 12-hole donut tin)
In a mixing bowl, combine the vegetable oil and Biscoff spread with a hand whisk. Then add the milk, eggs, vanilla extract and light brown soft sugar, and whisk in well
Add the self raising flour and whisk in gently
Divide the batter between the trays. You can put the batter into a piping bag or a jug to make it a bit neater to dispense into the trays, but you can do it with a spoon too
Bake them for 12 minutes, then remove them from the tin (I use a spoon to gently prise them out) and leave to cool on a cooling rack
To decorate, set the donuts onto a cooling rack with a baking tray or some baking paper underneath to catch any drips
Warm the Biscoff for 20-30 seconds in the microwave unti it has a pouring consistency
Dip the top and, more rounder half of the donuts in the melted Biscoff and place back on the rack
Melt the white chocolate in the microwave, start with a 30 second blast, stir, then do 10 second blasts stirring in between each one until it's fully melted
Put the melted white chocolate into a piping bag, snip a little bit off the end using scissors and drizzle the white chocolate over the donuts. Or drizzle on with a spoon
Top each donut with a Biscoff biscuit - the biscuits will go soft after being in contact with the donuts for a while so add them as close to serving as you can
Then leave the donuts to set - or dig straight in!
Store leftover in an airtight container and eat within 3 days
Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!
Video
Notes
- Make sure your ingredients, particularly the eggs, are at room temperature before you start baking.
- You can use caster sugar instead of light brown soft sugar for this recipe if you prefer, or if you can't get hold of light brown soft sugar.
- You can use a different type of oil besides vegetable oil. I'd recommend one that doesn't have a strong flavour, canola and sunflower oil would both work well.
- I drizzled white chocolate over the donuts after dipping them in melted Biscoff spread, you could skip this step, or swap the white chocolate for dark or milk chocolate instead
- The biscuits will go soft after several hours in contact with the donuts so add them later if you're not serving them straight away.
- You will need a 12 hole donut pan (or two 6 hole donut pans) to make this recipe. Check the recommend equipment section for a link to the one I use.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
Nutrition
Calories: 339kcal | Carbohydrates: 41g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 23mg | Potassium: 74mg | Fiber: 1g | Sugar: 23g | Vitamin A: 64IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg
If you like this, check out more of my Donut recipes!
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