Now I can’t promise you that a recipe for mini baked doughnuts is going to be healthier than deep-fried doughnuts, especially when the doughnuts are made with Biscoff biscuit spread, a delicious Biscoff Glaze and then topped with even more Biscoff biscuit crumbs. Sounds like healthy food to me! These Mini Biscoff Baked Doughnuts with Biscoff Glaze are far too morish and their tiny size is too cute, perfect for family parties or feature on a dessert table.

I used the super cute Mini Doughnut Tray from Wilton to make these beauties, the non-stick will help these tiny beauties to slip right out, but if you’re concerned it will stick, lightly grease each hole of the tray with neutral flavour oil like rapeseed oil. The recipe below makes 48 mini doughnuts, which sounds like a lot but once you’ve tried them, you’ll think you didn’t make enough! The recipe also uses one egg which is just a pain to half but you can weigh out the shelled egg, and whisk it to weigh out half of it if you want to reduce the number of doughnuts to make. The recipe also doesn’t use any butter as the fat element comes from the Biscoff spread, which means if you change the milk used, this can be turned into a dairy-free treat.

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Mini Biscoff Baked Doughnuts with Biscoff Glaze Recipe

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• Author: foodnerd4life
• Total Time: 26 minutes
• Yield: 46 Mini Doughnuts 1x

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Description

Makes 48 Mini Doughnuts

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Ingredients

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For the Doughnuts – 

• 110g Soft Brown Sugar
• 1 Large Free Range Egg
• 70g Biscoff Spread, Smooth or Crunchy
• 1/2 tsp Vanilla Extract
• 155g Plain Flour
• 1 tsp Baking Powder
• 1/4 tsp Salt
• 120g Milk

For the Glaze –

• 50g Biscoff Spread, Smooth
• 120g Icing Sugar
•   2 1/2 tbsp Milk

For Decorating – 

•  8 Lotus Biscoff Biscuits, crushed finely

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Instructions

1. Oven to 180C. Lightly grease the doughnut tray with vegetable oil lightly and set it aside. In a bowl, beat the brown sugar, egg, Biscoff spread and vanilla with a hand mixer until smooth. Add in the flour, baking powder and salt, mix again until incorporated. Slowly mix in the milk until you have a smooth batter.
2. Transfer the batter to a piping bag and fill each of the doughnut holes half full. Bake for 5-6 minutes. Allow cooling for a minute in the tray, before removing to a cooling rack.
3. Grease the tray again, before repeating with the rest of the batter. Repeat a couple more times until all the batter is used up.
4. Make the glaze. Using a hand mixer, beat the Biscoff spread with the icing sugar, then loosening with the milk until the glaze is thick but dunkable rather than spreadable.
5. Dunk the doughnuts into the glaze and then into the crushed Biscoff biscuits. And repeat for all the doughnuts. Enjoy!

• Prep Time: 20 minutes
• Cook Time: 6 minutes
• Category: Cakes, Doughnuts
• Method: Baking
• Cuisine: American

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