These super easy Baked Biscoff Donuts have a deliciously light and fluffy crumb with a decadent Biscoff Cookie Butter Glaze. Perfect for a quick sweet treat!
1/2teaspoonSpeculoos Spices(see notes below for substitute)
Toppings
80gr (1/3 cup)Biscoff Spread (smooth or crunchy)or cookie butter spread
1Biscoff Cookiecrushed, optional
Instructions
Biscoff Donuts
Slightly melt the biscoff spread in the microwave for a few seconds or until fluid. Set it aside to cool down.
Preheat your oven on 180 degree Celsius or 350 degree Fahrenheit. Grease your Donut Pan very well (see note 1).
Place the Brown Sugar and Eggs in a large mixing bowl and whisk for a couple of minutes or until the mixture is slightly bubbly.
Mix in the melted Biscoff Spread, Canola Oil, Buttermilk and Vanilla Extract.
Sift in the Self-Rising Flour and Spices. Whisk in until just combined (see note 2). The mixture should have a thick, glossy consistency.
Transfer the donut batter into a piping bag (or ziplock bag) and cut off the tip. Fill about 3/4 of the Donut Pan with the mixture.
Bake for 15 to 18 minutes or until a toothpick comes out clean. Leave to cool down for 5 to 10 minutes then flip the pan over a cooling rack to release the donuts (see note 3). Leave them to cool down completely.
Biscoff Glaze
Place the Biscoff Spread for the glaze in a small bowl at least the size of the donuts. Melt in the microwave until very liquid and warm. Dip each donuts in the glaze, gently shake them over the bowl to remove any excess and place them back on the wire rack (see note 4).
Crush the Biscoff Cookie and sprinkle the crumbs over the warm glaze. Let the glaze set before serving.
Video
Notes
Speculoos Spices: a specific spice mix used to make Belgian Speculoos Cookies. It can be a bit difficult to find though so if you don't have any, simply discard this ingredient. Alternatively, you can replace it with Mixed Spice.Instruction Notes:
Make sure the raised part of the donut pan is well greased as well as this is where the cakes tend to get stuck.
Stopping as soon as all the flour has been fully incorporated to avoid over-working the batter. You shouldn't see any lumps.
If the donut pan wasn't properly greased, the donuts might not come out easily. In this case, use a small blunt knife and gently lift the donuts out without scratching the pan.
If needed, place the biscoff glaze back in the microwave for a few seconds to make sure it remains very liquid. If too hard, the glaze won't look smooth.