Freshly baked delectable homemade doughnuts stuffed AND covered with Lotus Biscoff spread and finished with Biscoff crumbs and a cookie.
Is this the naughtiest thing you've ever put in your mouth? Probably. Will you regret it?
I love to eat and there is nothing repeat NOTHING more satisfying than making and eating homemade doughnuts.
I'm not going to lie, getting to the point where you actually have a freshly baked doughnut in your hand is not a quick process. You really need to plan ahead and start the dough the day before you plan to eat the doughnuts because for the best, fluffiest, lightest, tastiest doughnuts ever - you're going to need to prove the dough three times.
This means if you want to eat these Biscoff doughnuts tomorrow, you're going to need to start the dough today and leave it overnight in the fridge to chill.
The reason for this is doughnut dough is notoriously sticky and without that chilling time you are not going to be able to handle the dough to shape it into balls.
But believe me when I tell you it's going to be soooooo worth it. Once you've got your doughnuts fried to perfection, your filling options are vast. But today's all about the completely irresistible Lotus Biscoff spread which is quite possibly one of my favourite flavours to bake with and it's insanely good inside a doughnut and spread all over the top!
FYI some people call Biscoff speculoos spread or cookie butter but here in the UK the brand is made by Lotus and is available to buy in a jar in most supermarkets.
You can get crunchy Biscoff as well as smooth. I recommend the smooth spread for this recipe.
I hope you love these delicious homemade doughnuts as much as I did. They really are what dreams are made of.
More Biscoff recipes you'll love
- Biscoff Rice Krispie Treats
- Biscoff Tear and Share
- Biscoff Rocky Road
- Biscoff Cheesecake
- Biscoff Puff Pastry Tree
- Biscoff Blondies
- Biscoff Cake
- Biscoff Cupcakes
- 150 g water
- 500 g strong white bread flour
- 60 g caster sugar
- 7 g fast-action dried yeast
- 4 medium eggs
- 2 tsp salt
- 125 g unsalted butter, softened
- 2 litres sunflower oil, for frying
- caster sugar, for tossing
- 2 jars Lotus Biscoff spread, for filling and covering
- Biscoff cookies, some crumbs, some whole (for decoration)
- Put the water, flour, caster sugar, yeast, eggs and salt into a mixer bowl. Use the paddle attachment to mix on a medium speed for 8 minutes until the dough pulls away from the edges of the bowl and forms a ball.
- Leave the mixer on a medium speed and slowly add the butter a little at a time, beating between each incorporation. When all the butter has been added let the mixer run for a further five minutes until you have a smooth and very elastic dough.
- Cover the bowl with oiled clingfilm and leave to rise in a warm place for 2 hours - or until the dough has doubled in size.
- Punch the air out of the dough then cover with oiled clingfilm. Leave to chill in the fridge for 24 hours.
- After 24 hours remove the bowl from the fridge. Use kitchen scales to divide the dough into 15 pieces weighing 60 grams each.
- Prepare three baking trays lined with floured baking paper.
- Using your hands roll each piece of dough into a ball shape and place on a floured baking tray. Put 5 dough balls onto each tray leaving plenty of space between them. Cover each tray loosely with oiled clingfilm and leave to rise for 4 hours.
- Prepare a large bowl filled with caster sugar (for tossing the hot doughnuts in).
- Fill a heavy-based pan with sunflower oil. Use a thermometer to bring the oil to 180ºC.
- Cut around the kitchen paper so that the dough balls are on individual pieces of paper (this makes it much easier to transfer them). Very carefully peel away the baking paper and place the dough into the hot oil taking care not to deflate it. You can use a floured spatula to lower the dough into the oil.
- Depending on how big your pan is, fry in batches of three for two minutes on each side or until golden brown. You may need to use a spatula to hold the dough balls in the oil because they will bob about and float to the surface.
- Remove from the pan and drain on a kitchen paper then immediately coat all over with caster sugar. Set aside to cool. Ensure the oil temperature is maintaining 180ºC before you fry the next batch.
- Continue until all the doughnuts have been fried and tossed in caster sugar.
- Fill a piping bag fitted with ½ of the Biscoff spread (1 jar). Using a doughnut nozzle, pierce the doughnut on the white line in between the fried top and bottom and squeeze the piping bag to fill each doughnut until plump. If you don't have a doughnut nozzle, make a small cut with a pair of scissors in the white line then slide the piping bag in and fill.
- Transfer the second jar of Biscoff spread to a heatproof bowl and put it in the microwave for 1 minute or until the spread is runny. Dip each doughnut into the bowl to coat the top. Repeat with the remaining doughnuts.
- While the Biscoff spread is still wet, sprinkle over Biscoff crumbs and place a cookie on top.
- Doughnut dough is very sticky. Don't be tempted to add more flour - the proportions of the recipe are correct.
- The dough has to be chilled for 24 hours or you will not be able to handle it.
- Lightly flour your hands before shaping the doughnut balls and don't handle the dough too much.
- Leave plenty of space between each dough ball on the baking tray as they will triple in size (at least)
- Don't forget to flour the baking trays and oil the clingfilm or the dough will get stuck.
- Cut the baking paper into individual squares before transferring the dough to the hot oil.
- Try not to deflate the dough before putting it into the oil.
- The doughnuts will bob about in the oil so use a spatula to hold them down while they are frying on each side.
- Check the temperature of the oil is staying at 180ºC. If it's too hot your doughnuts will be raw in the middle.
- Please be very careful at the frying stage and use a thermometer.
This recipe was adapted from Justin Gellatly you can buy his book Bread, Cake, Doughnut, Pudding: Sweet and Savoury Recipes.
Nutrition Information:Yield: 15 Serving Size: 1 grams
Amount Per Serving: Calories: 525Total Fat: 9gSaturated Fat: 5gUnsaturated Fat: 0gCholesterol: 70mgSodium: 315mgCarbohydrates: 29gFiber: 1gSugar: 4gProtein: 5g