Homemade Lotus Biscoff Doughnuts
Learn how to make freshly homemade doughnuts filled and covered with Lotus Biscoff spread.
Equipment
- stand mixer
- clingfilm
- kitchen scales
- 3 baking trays lined with floured baking paper
- a large heavy based saucepan
- thermometer
- slotted spoon
- kitchen paper
Ingredients
- 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)
Instructions
- 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.
Video
Notes
- 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.