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Lotus biscoff donuts with biscoff glaze and biscoff cookies.

Lotus Biscoff Donuts

Rich and delish
These lotus biscoff donuts are made with an easy cake-style biscoff batter and topped with a biscoff butter glaze and biscoff cookie crumbs.
5 from 4 votes
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Servings 12 donuts
Calories 272 kcal

Ingredients
 
 

  • 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

Instructions
 

  • 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.

Assembly:

  • Dip the donuts in the glaze and let them drip on a cooling rack. Top the donuts with biscoff cookie crumbs.

Notes

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.

Nutrition

Calories: 272kcalCarbohydrates: 47gProtein: 5gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 30mgSodium: 242mgPotassium: 62mgFiber: 1gSugar: 17gVitamin A: 73IUVitamin C: 1mgCalcium: 71mgIron: 1mg
Keyword biscoff donuts, biscoff doughnuts, lotus donuts
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