Easy Baked Biscoff Donuts with Irresistible Cookie Butter Glaze
Indulge in the heavenly taste of these super easy Baked Biscoff Donuts! Forget the mess and fuss of frying; this simple recipe delivers a deliciously light and fluffy crumb, generously topped with a decadent Biscoff Cookie Butter Glaze. Perfect for satisfying your sweet cravings quickly, these homemade donuts are a true delight that comes together with minimal effort and no special equipment required.
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Why You’ll Adore This Baked Biscoff Donut Recipe
Are you craving a warm, soft donut but dread the lengthy process of yeast dough rising or the oily mess of deep-frying? Look no further! These irresistible Biscoff Baked Donuts are your ultimate solution. Crafted for simplicity and speed, they come together with just 8 basic ingredients and require no electric mixer, making them perfect for even the most novice bakers. Much like our popular Biscoff Muffins, these donuts are incredibly quick to prepare, allowing you to enjoy a homemade treat in under an hour.
What truly sets these donuts apart is the incredible flavor infusion. The donut batter itself is generously packed with creamy Biscoff Cookie Butter Spread and fragrant Speculoos spices, creating a deeply aromatic and wonderfully spiced base. And to elevate them to pure decadence? A glossy, rich Biscoff glaze, generously topped with crunchy Biscoff cookie crumbs. Every bite offers a delightful contrast of textures and an explosion of that signature caramel-spiced flavor that Biscoff lovers adore. It’s a fuss-free way to enjoy a gourmet-tasting donut right from your own kitchen!
Looking for more donut inspiration? Explore these other delightful donut recipes:
- Honey Lemon Cruller Donuts
- Brioche Donuts
- Bavarian Cream Donuts
Essential Ingredients for Your Biscoff Donuts
To craft these delightful cookie butter doughnuts, you’ll need a handful of readily available ingredients. The full quantities can be found in the recipe card below, but here’s a closer look at each component and its role:
- Brown Sugar: This isn’t just for sweetness; brown sugar imparts a wonderfully light caramel flavor that complements the Biscoff perfectly. You can use either light or dark brown sugar, depending on your preference for a deeper molasses note.
- Eggs: Essential for structure and richness, medium-sized eggs are ideal. Ensure they are at room temperature, as this helps them emulsify better with other ingredients, leading to a smoother batter and a more even crumb.
- Oil: We recommend using a neutral-flavored cooking oil, such as canola oil. The use of oil over butter is a key factor in achieving a supremely soft and moist crumb that stays fresh for several days. However, if you prefer the taste of butter, melted unsalted butter can be used as a direct substitute.
- Buttermilk: A star ingredient for a super light and fluffy texture! Buttermilk reacts with the leavening agents to create air pockets, resulting in a tender crumb. If you don’t have buttermilk on hand, don’t worry – you can easily make your own at home. Check the FAQs section below for a quick guide.
- Lotus Biscoff Spread: The heart and soul of these donuts! Also known as Cookie Butter or Speculoos Spread, it needs to be gently melted until it’s fluid and pourable. For the donut batter, a smooth spread works best, but for the glaze, feel free to use a crunchy Biscoff spread to add an extra layer of texture.
- Self-Rising Flour: This convenient flour blend already contains leavening agents. If you don’t have self-rising flour, you can easily substitute it with plain (all-purpose) flour by adding baking powder and a pinch of salt. Refer to the FAQs section for precise substitution quantities.
- Speculoos Spices: This distinct spice mix is traditionally used in Belgian Speculoos Cookies, giving them their characteristic warm and complex flavor profile. While it can be a bit challenging to find outside of Europe, it adds an authentic touch. If unavailable, you can simply omit it or substitute it with a similar mixed spice blend, such as pumpkin pie spice or a mix of cinnamon, nutmeg, and ginger.
- Vanilla Extract: A touch of vanilla extract enhances all the other flavors, adding a warm, aromatic note that brings everything together beautifully.
Baking Perfection: How to Make Lotus Biscoff Donuts Step-by-Step
Making these baked Biscoff donuts is incredibly straightforward, requiring only a whisk and a mixing bowl – no fancy stand mixer or hand mixer needed! Follow these simple steps for perfectly tender and flavorful donuts every time:
- Prepare Your Biscoff Spread: Before you begin mixing the donut batter, gently melt the Biscoff spread for the donuts in the microwave for a few seconds until it becomes fluid and easy to pour. Set it aside to cool slightly while you prepare the other ingredients.
- Preheat Oven & Prepare Pan: Preheat your oven to 180°C (350°F). Crucially, prepare your donut pan by generously greasing it. Pay special attention to the central raised part of the donut pan, as this is where donuts tend to stick most easily. A well-greased pan ensures your beautiful donuts release effortlessly.
- Combine Wet Ingredients: In a large mixing bowl, combine the brown sugar and room-temperature eggs. Whisk vigorously for a couple of minutes until the mixture becomes slightly bubbly and lightens in color. This step is vital for incorporating air into the batter, which contributes to the donuts’ light and fluffy texture. The more air you whip in now, the lighter your baked donuts will be!
- Add Liquids: Next, whisk in the melted (and slightly cooled) Biscoff spread, canola oil, buttermilk, and vanilla extract until everything is well combined and smooth.
- Introduce Dry Ingredients: Sift the self-rising flour and Speculoos spice mix directly into the wet ingredients. Sifting helps prevent lumps and ensures an even distribution of ingredients.
- Mix the Batter: Gently whisk the dry ingredients into the wet ingredients. Mix until *just* combined, stopping as soon as all the flour streaks have disappeared. Overmixing can develop the gluten in the flour, resulting in dense, tough donuts rather than light and tender ones. The finished batter should be thick and glossy.
- Fill the Donut Pan: Transfer the donut batter into a piping bag (a sturdy ziplock bag with a corner snipped off works just as well!). Carefully pipe the mixture into the prepared donut pan, filling each cavity about three-quarters full. Avoid overfilling, as the donuts will rise significantly in the oven. If you’re using a 6-hole donut pan, you might need to bake in two batches or use two pans on the same oven rack.
- Bake to Perfection: Bake for 15 to 18 minutes, or until a toothpick inserted into a donut comes out clean. The donuts should be golden brown and spring back when lightly touched.
- Cooling: Remove the pan from the oven and let it cool on a wire rack for 5 to 10 minutes. This allows the donuts to set slightly before removal. Once cooled enough to handle, gently flip the pan over to release the baked Biscoff donuts onto the wire rack to cool completely. If any donuts stick, use a small, blunt knife to carefully loosen them without scratching the pan.
- Prepare the Biscoff Glaze: Once the donuts are entirely cool, place the Biscoff spread for the glaze into a small, microwave-safe bowl (ensure the bowl is wide enough to dip a donut easily). Melt the spread in the microwave until it’s very liquid and warm.
- Glaze the Donuts: Dip each cooled donut into the warm Biscoff glaze. Gently shake off any excess glaze over the bowl and then place the glazed donuts back onto the wire rack. For the prettiest finish, dip the side of the donut that was touching the bottom of the pan, as this side is usually flatter and smoother.
- Decorate with Crumbles: While the glaze is still warm and tacky, crush some Lotus Biscoff biscuits (or any brand of Speculoos cookies) into fine crumbs. Sprinkle these delicious crumbs generously over the glazed donuts to add an extra layer of Biscoff flavor and delightful crunch.
Allow the glaze to set for a few minutes before serving for the best experience. If you’re feeling adventurous, you could also replace the Biscoff glaze with a rich dark chocolate ganache or a simple drizzle of melted white chocolate for a different flavor profile.
Recipe FAQs: Your Biscoff Donut Questions Answered
Biscoff cookies, also known as Speculoos, are traditional Belgian spiced shortbread biscuits. They are distinctively made from a specific type of brown sugar derived from sugar beets (often called “vergeois brune”) and a delightful mix of warming spices like cinnamon, nutmeg, ginger, and cloves. This combination gives Speculoos cookies a rich, deep spicy flavor with pronounced caramel undertones, often compared to gingerbread but with its own unique, irresistible character.
While often used interchangeably, “Biscoff” specifically refers to the branded products by the Belgian company Lotus Bakeries. “Cookie Butter” (sometimes labeled as Speculoos Butter) is a more generic term used by various other brands for similar spreads. Essentially, both Biscoff Spread and Cookie Butter are made from finely crushed Speculoos cookies blended with oil and other ingredients to create a smooth, creamy, and spreadable consistency. Despite slight variations in brand recipes, they are generally interchangeable in baking and can be substituted for one another in this donut recipe.
If self-rising flour isn’t available, you can easily create your own substitute. For every cup (120g) of plain (all-purpose) flour, simply add 1 ½ teaspoons of baking powder and a pinch (about ¼ teaspoon) of fine salt. Whisk these ingredients together thoroughly before adding them to your recipe. This homemade blend will function just like commercial self-rising flour.
Making your own buttermilk is incredibly simple! For 1 cup (240 ml) of full-cream milk (whole milk), stir in 1 tablespoon (15 ml) of lemon juice or white vinegar. Let the mixture sit at room temperature for about 5-10 minutes, or until you see small curds forming and the milk slightly thickens. For this recipe, which calls for ½ cup (120 ml) of buttermilk, you’ll simply halve these quantities: use ½ cup milk and ½ tablespoon lemon juice or vinegar.
While this specific recipe uses self-rising wheat flour, you can experiment with a 1:1 gluten-free all-purpose flour blend. Look for blends that already contain xanthan gum for best results. You would then follow the instructions for making your own self-rising flour by adding baking powder and salt to the gluten-free blend. Please note that the texture might vary slightly, but many bakers have success with gluten-free alternatives for baked goods.
Yes, to achieve the classic donut shape, you will need a donut baking pan. These pans typically have cavities with a raised center, which creates the hole in the middle. They are widely available online and in kitchen supply stores. As mentioned in our tips, metal donut pans are generally preferred over silicone for better heat distribution and browning.
Top Tips for Perfect Baked Biscoff Donuts
- Don’t Overfill the Donut Pan: To achieve beautifully shaped and evenly cooked donuts, avoid overfilling the cavities. Aim to fill them about three-quarters full. Overfilling can cause the donuts to bake unevenly, spill over, and result in a less defined hole in the center. If your donuts do rise too much and the hole nearly disappears, you can use a small cookie cutter (about 1-inch in diameter) to recut the center after they’ve cooled.
- Choose the Right Pan: For the best baking results, a metal donut pan is highly recommended over a silicone mold. Metal pans conduct heat more efficiently and evenly, leading to consistent baking, better browning, and a superior texture for your donuts. Silicone molds can sometimes result in paler, less structured baked goods.
- Grease Generously: This step cannot be stressed enough! Make sure your donut pan is very thoroughly greased, especially the central raised spindle. This is the area most prone to sticking. If you’re not using a high-quality non-stick pan, consider a light dusting of flour after greasing to create an extra barrier and ensure your donuts pop out easily without tearing.
- Optimal Batter Transfer: A piping bag (or pastry bag) is the cleanest and most efficient way to fill a donut pan, ensuring uniform shapes and preventing mess. If you don’t have one, a sturdy ziplock bag with one corner snipped off will work just as effectively. This method gives you better control than spooning the batter, which can be thick.
- Room Temperature Ingredients: Always ensure your eggs and buttermilk are at room temperature. This helps them combine more smoothly with the other ingredients, creating a homogeneous batter and promoting better leavening for a lighter, fluffier donut.
- Don’t Overmix: After adding the dry ingredients, mix only until the flour is just incorporated. Overmixing develops gluten, which can make your donuts dense and chewy instead of tender and soft. A few small lumps are better than an overmixed, tough batter.
- Cool Completely Before Glazing: It’s tempting to glaze warm donuts, but resist! Glazing warm donuts will cause the Biscoff glaze to melt and slide right off, resulting in a soggy, uneven coating. Allow your donuts to cool completely on a wire rack before dipping them for a perfect, set glaze.
Storing & Freezing Your Biscoff Donuts
These delightful baked Biscoff donuts are best enjoyed fresh, ideally within 24 to 48 hours of baking, when their crumb is at its peak softness and the glaze is perfectly set. To store them, place the cooled and glazed donuts in an airtight container at room temperature. They will remain fresh and delicious for up to 3 days. To maintain their quality and prevent them from becoming stale, avoid refrigerating glazed donuts, as this can dry them out.
If you’d like to prepare these donuts in advance or simply save some for a later treat, you can easily freeze the plain donut cakes (without the glaze). Once completely cooled, place the unglazed donuts in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or airtight container, separating layers with parchment paper to prevent sticking. They can be frozen for up to 2-3 months. When you’re ready to enjoy, simply thaw them at room temperature for an hour or two, and then prepare the warm Biscoff glaze as directed in the recipe before serving.
More Irresistible Biscoff Recipes to Try
- Easy Biscoff Cake
- Biscoff Truffles
- Biscoff Brownies
- Baked Biscoff Cheesecake
- Biscoff Butter Cookies
- Mini Biscoff Cheesecakes
- No Bake Biscoff Cheesecake
- Cookie Butter Ice Cream
- Speculoos Tiramisu
Made this recipe?
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Recipe Card: Easy Baked Biscoff Donuts
Easy Baked Biscoff Donuts
Print Recipe
Equipment
- Donut Pan
- Mixing Bowl
- Whisk
- Piping Bag (or Ziplock)
Ingredients
Biscoff Donuts
- 120 gr (1/2 cup) Biscoff Spread, or cookie butter spread – melted
- 2 Eggs, medium size, room temperature
- 75 gr (1/3 cup + 1 tablespoon) Brown Sugar, light or dark
- 80 ml (1/3 cup) Canola Oil, or neutral flavoured cooking oil
- 120 ml (1/2 cup) Buttermilk, room temperature (see notes for homemade)
- 1 1/2 teaspoon Vanilla Extract
- 200 gr (1 1/3 cup) Self-Rising Flour, (see notes for substitute)
- 1/2 teaspoon Speculoos Spices, (see notes below for substitute)
Toppings
- 80 gr (1/3 cup) Biscoff Spread, (smooth or crunchy) for glaze
- 1 Lotus Biscoff Cookie, crushed, optional, for garnish
Instructions
Biscoff Donuts
- 1. Slightly melt 120gr (1/2 cup) Biscoff spread in the microwave for a few seconds until fluid. Set aside to cool.
- 2. Preheat oven to 180°C (350°F). Generously grease your Donut Pan, paying close attention to the central raised part (see note 1).
- 3. In a large bowl, whisk brown sugar and eggs for 2-3 minutes until slightly bubbly and lightened.
- 4. Mix in the cooled melted Biscoff spread, canola oil, buttermilk, and vanilla extract until well combined.
- 5. Sift in the self-rising flour and Speculoos spices. Whisk until just combined, stopping as soon as all flour has been incorporated to avoid overmixing (see note 2). The batter should be thick and glossy.
- 6. Transfer the donut batter into a piping bag (or ziplock bag with the tip snipped off). Pipe the mixture into the prepared donut pan, filling each cavity about 3/4 full. Do not overfill.
- 7. Bake for 15-18 minutes, or until a toothpick inserted comes out clean. Let cool in the pan for 5-10 minutes, then invert onto a wire rack to release the donuts (see note 3). Allow to cool completely before glazing.
Biscoff Glaze
- 1. Once donuts are completely cool, place 80gr (1/3 cup) Biscoff spread for the glaze in a small bowl. Melt in the microwave until very liquid and warm.
- 2. Dip each donut into the warm glaze, gently shaking off any excess. Place them back on the wire rack (see note 4).
- 3. While the glaze is still warm, sprinkle crushed Biscoff cookie crumbs over the donuts. Let the glaze set before serving.
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Notes
Homemade Self-Rising Flour: Combine 200gr (1 1/3 cup) Plain / All-Purpose Flour with 1 1/2 tsp Baking Powder and a pinch of Salt. Whisk well.
Homemade Buttermilk: For 1/2 cup (120ml) Buttermilk, combine 1/2 cup (120ml) Whole Milk with 1/2 tbsp (7.5ml) Lemon Juice or White Vinegar. Let sit for 5-10 minutes until slightly curdled.
Instruction Notes:
- Ensure the raised part of the donut pan is thoroughly greased, as this is where donuts tend to stick the most. For non-stick pans, a light dusting of flour after greasing provides extra insurance.
- Stop mixing as soon as all the flour has been fully incorporated into the batter. Over-mixing can develop gluten, leading to a tough, dense donut. A few small lumps are acceptable.
- If the donut pan wasn’t properly greased and donuts are sticking, use a small, blunt knife to gently lift them out without scratching the pan’s surface. Allow the pan to cool slightly before attempting this.
- For a smooth, shiny glaze, make sure the Biscoff spread for the glaze remains very liquid and warm. If it starts to harden during dipping, return it to the microwave for a few seconds until fluid again.
Nutrition (per serving)