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    Home » Recipes » Donuts

    Biscoff Donuts

    Published: Oct 20, 2022 by brooke · This post may contain affiliate links · Leave a Comment

    41 shares
    Jump to Recipe

    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!

    baked biscoff donuts on a baking sheet.

    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.

    6 biscoff donuts in a row.

    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.
    ingredients needed

    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.

    biscoff spread mixed with butter
    adding flour
    batter all done.

    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.

    donuts before baking.
    donuts after baking.

    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.

    glaze in a bowl.
    donuts with cookie crumbs on top.

    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

    How do I know if my baked donuts are done?

    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.

    Why did my donuts get so big?

    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.

    What if my donut pan only holds 6 donuts?

    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.

    12 donuts on a cooling rack before being glazed.

    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.

    A side view of a bite taken from a donut to see the texture inside.

    OTHER POPULAR BISCOFF RECIPES TO TRY

    Chewy Biscoff Blondies

    Biscoff Brownies

    Easy Biscoff Mug Cake

    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. 

    Make sure to leave a star review below!

    baked biscoff donuts on a baking sheet.

    Biscoff Donuts

    brooke
    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!
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 11 minutes mins
    Total Time 26 minutes mins
    Course Breakfast, Dessert
    Cuisine American
    Servings 15
    Calories 245 kcal

    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.

    Notes

    For best results make sure all ingredients are room temperature before starting.
    I have given both cups and grams as measurements. Grams will be more precise, and also allow for an easier clean up!

    Nutrition

    Calories: 245kcalCarbohydrates: 39gProtein: 4gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 32mgSodium: 197mgPotassium: 63mgFiber: 1gSugar: 23gVitamin A: 129IUVitamin C: 0.004mgCalcium: 65mgIron: 1mg
    Keyword baked biscoff donuts, cookie butter donuts
    Tried this recipe?Let us know how it was!

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