These lotus biscoff donuts are made with an easy cake-style biscoff batter and topped with an incredibly delicious biscoff butter glaze and biscoff cookie crumbs.
These Biscoff doughnuts are super easy to make. All you will need are simply pantry ingredients, biscoff butter or cookie butter, and a donut pan.
If you like biscoff desserts as much as we do, you should try our lotus biscoff cake, biscoff banana bread, biscoff brownies, biscoff cookie butter cookies, and our no bake biscoff cheesecake!
What flavor is biscoff?
Cookie butter, biscoff cookies, or biscoff spread is made with a lot of spices like cinnamon, cloves, nutmeg, allspice, and ginger. Biscoff has a delicious caramelly taste that is just addictive.
Some people like to spread it on toast, some people like to eat the cookies as a snack, and some people like adding it into desserts like cheesecakes, cakes, cookies, and more!
Before you start to make this biscoff doughnut recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Biscoff cookie spread- we like using lotus biscoff cookie spread, but any kind of cookie spread will work. You will need to microwave the biscoff spread for about 20 seconds. That way it will mix better in the donut batter.
Flour– we used all-purpose flour for this recipe. cake flour will work great as well.
Baking soda and baking powder – baking soda and baking powder help the donuts rise and spread. Make sure that your baking soda isn’t expired.
Cinnamon- gives this cupcake an amazing taste. You can skip it if you don't like cinnamon or are allergic.
Sugar- we used granulated sugar for this recipe. You can use caster sugar as well.
Eggs- you will need 2 large eggs for this recipe. Make sure that your eggs are at room temperature.
Vanilla extract- adds extra flavor.
Buttermilk– gives the cake extra moisture. You can make your own buttermilk if you don’t have one on hand. Simply mix a cup of milk with a tablespoon of vinegar or lemon juice and let it sit for at least 10 minutes.
Vegetable oil – we used vegetable oil for this recipe. canola oil will work great for this recipe.
Kosher salt- you will need about ½ teaspoon of kosher salt for this recipe.
Biscoff cookies- we used biscoff cookies for this donut recipe because we like the caramelly taste of biscoff cookies, but you can use any kind of cookie batter cookies. We used the biscoff cookies on top of the donuts.
For the glaze:
Powder sugar- you will need powder sugar for this recipe. you don’t have to buy powder sugar, you can simply make it at home by blending granulated sugar in a blender or food processor.
Biscoff cookie spread- we like using lotus biscoff cookie spread, but any kind of cookie spread will work.
Vanilla extract- for extra flavor.
Milk- we used whole milk for the glaze but if you want you can use your favorite type of milk.
Step 1: Preheat an oven to 180c (350f) and prep a donut pan on the side. Into a big mixing bowl, add the flour, baking powder, baking soda, kosher salt, sugar, and cinnamon, and mix with a whisk until combined.
Step 2: Then add the buttermilk, eggs, vegetable oil, and the melted biscoff spread. Fold lightly with a spatula until the mixture is just combined and you can't see big lumps of flour.
Step 3: Transfer the batter into a piping bag and cut a small hole in the tip of the bag. Butter the donut pan with room temperature butter and pipe the batter into the donut pan ¾ way full.
Step 4: Bake in a 180c (350f) preheated oven for 9-11 minutes or until a toothpick inserted into the donuts comes out clean.
Step 5: Remove the baking pan from the oven and let it cool for 5 minutes. Then remove it from the pan and let it cool on a cooling rack to cool completely.
Make the biscofff glaze:
Into a medium-sized mixing bowl, add the powder sugar, milk, vanilla extract, and biscoff spread. Mix with a spoon until smooth and silky.
Feel free to adjust the consistency by increasing and decreasing the milk to your glaze thickness liking.
Dip the donuts in the glaze and let them drip on a cooling rack. Top the donuts with biscoff cookie crumbs.
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and buttermilk. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist donut and not a dense and dry donut.
- Be patient! I know it’s extremely tempting to frost this donut as it is pulled out of the oven, but let the donut cool for at least 5-10 minutes so it will be more firm and won’t crumble up, and prevent the frosting from melting.
- We highly recommend using a piping bag to pipe the batter into the donut pan. This way your donuts will turn out perfect.
- Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
- When making the biscoff glaze, adjust the consistency by increasing and decreasing the milk to your liking. If you would like a thicker glaze, add less milk. If you like a thinner glaze, add more milk.
These lotus donuts will last for up to 3 days stored in an airtight container at room temperature.
It’s okay to store these donuts at room temperature. Make sure that you store the donuts in an airtight container so they won’t dry out.
We use all-purpose flour for this banana bread. Self-rising flour and cake flour will work great as well.
There are a few substitutions that may be helpful for your diet:
- Gluten-free - if you want to make this recipe gluten-free, simply replace the flour with gluten-free flour.
- Dairy-free- you can make these donuts dairy-free by replacing the buttermilk with vegan buttermilk, the sour cream or yogurt with vegan yogurt, and the butter with vegan butter.
Freeze these donuts after they are cooled completely in an airtight freezer-friendly container for up to 3 months, some people find the donuts taste better after freezing them.
our tip is not to freeze it decorated or covered with frosting, because it can ruin the decorating on the donut, we suggest freezing the donuts and decorating them when you defrost them.
- Mixing bowl (set of 3)
- Whisk Set (pack of 3) to whisk the ingredients together
- Donut baking pan
More biscoff recipes:
Biscoff butter cookies- these cookies are soft and chewy, made and filled with biscoff spread, chocolate chips, biscoff cookies, and topped with more biscoff spread.
Lotus biscoff cake- This lotus biscoff cake is a layer cake made with a soft biscoff cake, biscoff buttercream, filled with biscoff cookie crumbs, and topped with biscoff cookies.
No bake biscoff cheesecake- made with biscoff cookie crust, topped with creamy biscoff cheesecake filling, topped with melted biscoff spread, and sprinkled with biscoff cookie crumbs.
Biscoff banana bread- This banana bread is extra moist and flavorful banana bread that is filled with biscoff spread, biscoff cookies, and plenty of mashed bananas that make this banana bread super soft.
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Lotus Biscoff Donuts
- 2 cups Flour
- ½ teaspoon Salt
- ⅔ cup Sugar
- 2 Eggs
- ½ cup Biscoff butter
- 2 teaspoon Baking powder
- ½ teaspoon Baking soda
- ¼ cup Vegetable oil
- ½ teaspoon Cinnamon
- ¾ cup Buttermilk
For the biscoff glaze:
- 1 cup Powder sugar
- 1 teaspoon Vanilla extract
- ¼ cup Milk
- ¼ cup Biscoff butter
- Preheat an oven to 180c (350f) and prep a donut pan on the side.
- Into a big mixing bowl, add the flour, baking powder, baking soda, kosher salt, sugar, and cinnamon, and mix with a whisk until combined.
- Then add the buttermilk, eggs, vegetable oil, and the melted biscoff spread. Fold lightly with a spatula until the mixture is just combined and you cant see big lumps of flour.
- Transfer the batter into a piping bag and cut a small hole in the tip of the bag. Butter the donut pan with room temperature butter and pipe the batter into the donut pan ¾ way full.
- Bake in a 180c (350f) preheated oven for 9-11 minutes or until a toothpick inserted into the donuts comes out clean.
- Remove the baking pan from the oven and let it cool for 5 minutes. Then remove it from the pan and let it cool on a cooling rack to cool completely.
Make the biscofff glaze:
- Into a medium-sized mixing bowl, add the powder sugar, milk, vanilla extract, and biscoff spread. Mix with a spoon until smooth and silky.
- Feel free to adjust the consistency by increasing and decreasing the milk to your liking.
- Dip the donuts in the glaze and let them drip on a cooling rack. Top the donuts with biscoff cookie crumbs.
In the instructions eggs are mentioned, but they aren’t in the ingredients. How many?
Hi! I fixed it. you will need two eggs for this recipe.