Description
Makes 48 Mini Doughnuts
Ingredients
Scale
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
Instructions
- 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.
- 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.
- Grease the tray again, before repeating with the rest of the batter. Repeat a couple more times until all the batter is used up.
- 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.
- 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