These baked biscoff donuts are a soft and fluffy donut made using biscoff spread, and topped in a sweet biscoff glaze. They're so easy to make and everyone LOVES them!
Biscoff donuts are becoming pretty popular at my house. They're perfect for a quick make at home breakfast, snack or even a dessert. They're not too sweet, and have the best warm biscoff flavor.
If you like making donuts at home you should also try my easy baked funfetti donuts, my apple cider donuts, and my chocolate peppermint donuts.
WHY YOU WILL LOVE THESE
BAKED, NOT FRIED- No mess involved when you can bake your donuts instead of frying. Not to mention they're much healthier also.
QUICK & EASY- These donuts are SO easy to make, you can have them made quicker than you could get to and from a donut shop.
MOIST & TENDER- Using both buttermilk and melted butter allows these donuts to be both soft and moist.
INGREDIENT NOTES
- Butter: Right after you melt it you'll mix in your biscoff spread to allow the biscoff to soften also.
- Biscoff Spread: I buy mine at my local grocery store, but trader joes cookie butter works great also.
- Eggs: Allow them to come to room temperature before starting if possible.
- Buttermilk: Can use regular milk as well.
- Flour: If possible weigh out your flour, but if you do not have a scale, make sure to fluff it before and spoon it into a measuring cup.
STEP BY STEP INSTRUCTIONS
STEP ONE: Melt butter in a medium bowl. As soon as it comes out of the microwave add biscoff spread and stir until all combined.
STEP TWO: Add brown sugar, eggs, vanilla and buttermilk and whisk until combined. Whisk in baking powder, baking soda, cinnamon, salt and flour. Combine until no clumps remain.
STEP THREE: Add batter to a large ziplock or piping bag and fill donut holes with batter. Bake for 11-14 minutes, or until you tap the donut and it springs back. Allow to cool in pan. Repeat as needed depending on how many donut pans you have.
STEP FOUR: Melt biscoff spread in microwave for about 15 seconds, add all other glaze ingredients to a bowl and mix until combined. I like to keep my glaze a little on the thicker side, but add as much milk as you'd like to reach desired consistency.
STEP FIVE: Once donuts are cooled, dip the top of each donut in the glaze and then top with cookie crumbs.
EXPERT BAKING TIPS
To keep these donuts light and fluffy do not over mix the batter. It is ok if there are still some lumps after mixing in the dry ingredients.
The glaze will start to thicken as it sits. Depending on your desired consistency you can always add more powdered sugar or milk to get it as thick or thin as you prefer. I wanted mine to be slightly thicker, but you can have it be a very thin glaze if you like that better.
FAQ
If you start to see a golden brown rim around the edge and you will know they are done baking. You can also stick a toothpick in to make sure.
The donut pan can be deceiving. Make sure that you are only filling your donut pan ¾ of the way up as they will rise while baking.
If you want to make the full recipe you can just bake 3 different times, placing donuts on a cooling rack after baking. You can also cut this recipe in half if you'd prefer less donuts.
STORING AND FREEZING
These biscoff donuts will remain fresh for 3-4 days at room temperature if stored in an airtight container. You can also store donuts before glaze is on them if making ahead of time.
FREEZING
Donuts can either be placed in the freezer before or after glazing. If before, stack and place in an air tight container. If they already have glaze, place on a plate and stick in the freezer for 5-10 minutes to harden the glaze, then you can stack them with a bit of parchment paper in-between each donut.
OTHER POPULAR BISCOFF RECIPES TO TRY
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment below if you make them and love them as much as I do.
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Biscoff Donuts
Ingredients
Donuts
- 3 tablespoon butter
- ½ cup biscoff spread or cookie butter
- ¾ cup brown sugar
- 2 large eggs room temp
- 1½ teaspoon vanilla
- ¾ cup buttermilk room temp, can also use milk
- 2 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 2 cups all-purpose flour
Glaze
- ¼ cup biscoff spread
- 1 cup powdered sugar
- ¼ teaspoon cinnamon
- 2-4 tablespoon milk
- 1 teaspoon vanilla extract
- biscoff cookie crumbs for topping
Instructions
- Preheat oven to 350 F, and spray a 12 hole donut pan with non-stick spray. Set aside.
Donuts
- Melt butter in a medium bowl. As soon as it comes out of the microwave add biscoff spread and stir until all combined.
- Add brown sugar, eggs, vanilla and buttermilk and whisk until combined.
- Whisk in baking powder, baking soda, cinnamon, salt and flour. Combine until no clumps remain.
- Add batter to a large ziplock or piping bag and fill donut holes with batter. Bake for 11-14 minutes, or until you tap the donut and it springs back. Allow to cool in pan. Repeat as needed depending on how many donut pans you have.
Glaze
- Melt biscoff spread in microwave for about 15 seconds, add all other glaze ingredients to a bowl and mix until combined. I like to keep my glaze a little on the thicker side, but add as much milk as you'd like to reach desired consistency.
- Once donuts are cooled, dip the top of each donut in the glaze and then top with cookie crumbs.
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