These yeast-free Biscoff donuts are incredibly quick and easy to make. With a cake style texture, these donuts are just like eating Biscoff or speculoos cookies, but in soft and fluffy form.
Why you’ll love them
So much easier to make than yeasted donuts, cake donuts have a soft and fluffy texture, instead of the chewy, bready texture you get from a traditional donut.
As soft as a cake, they’re as easy to make as a muffin and a whole batch can be ready in 30 minutes. These ones are topped with a gorgeous Biscoff glaze that sets firm.
Biscoff has been somewhat of a recent discovery for me. I first discovered the cookies when my local coffee shop added them to the side of my coffee. Later, I found the spread in my local grocery store and I was instantly hooked.
Since then I’ve gone on to create Biscoff brownies (a highly popular recipe on SSM), Biscoff fudge, Biscoff rocky road and now this latest treat, Biscoff donuts. This decadent Biscoff mug cake too, so so good.
Tools you’ll need
- A mixing bowl
- Balloon whisk and silicon spatula
- Donut tin (2 is easiest but one will do).
- Piping bag
- Wire cooling rack
- Baking sheet
Ingredients for Biscoff donuts
Detailed quantities and directions in the recipe card below.
- Biscoff spread / cookie butter: I use smooth Lotus Biscoff spread, notably because it’s the only cookie butter available to me, but if you like another brand, you can use that. Crunchy Biscoff spread does work too.
- Biscoff cookies: Actually, you only need one cookie which is just crumbled up and scattered over the frosting at the end.
- Flour: Just use plain / all purpose flour for these donuts.
- Sugar: I use brown sugar in these donuts which goes lovely with the spiced cookie flavour.
- Oil: There is only a little oil in these donuts and it keeps them moist and tender.
- Milk: Just regular milk is fine. Whole will give a better flavour than light versions. Non-dairy milks will work too.
- Salt: Always add a little salt to sweet treats as it intensifies flavours.
- Cinnamon: A little extra cinnamon, plays on the spicy flavour of the cookies.
- Baking powder: We just need a little baking powder to give the donuts some lift and lightness.
- Egg: Use a large egg, free-range if you can.
- Vanilla: I have a hard time not adding vanilla to just about any dessert. It adds balance and intensifies other flavours.
- Icing sugar: Icing sugar, or you may know it as powdered sugar or confectioners sugar, is used in the Biscoff glaze to help it set.
How to make Biscoff donuts
You’re going to love how easy these are to make and if you’ve never made cake donuts before, you may become addicted to their simplicity and texture.
See the recipe card below for the full recipe details.
- Mix the dry ingredients: Start by sifting together flour, baking powder, cinnamon and salt in a medium mixing bowl. Add the brown sugar and whisk together with a balloon whisk. Now make a well in the centre (photo 1).
- Add the wet ingredients: Add the wet ingredients directly to the well in the centre of your dry ingredients (photo 2). Break the yolk with your whisk then slowly combine the wet ingredients, gradually stirring in the dry too.
- Fill the piping bag: Sit the piping bag into a tall cup or glass (or a glittery plastic cup like mine 🤩) with the top folded over the rim. Pour the batter into the piping bag (photo 3), then gather up the top and give it a light twist to hold it all in.
- Fill the tin and bake: Cut the tip off the piping bag and pipe the batter into your tin up to about ⅔ full (photo 4). Bake for 9-10 minutes.
- For the Biscoff glaze: Combine Biscoff spread, icing sugar and milk in a small bowl and mix well. Once the donuts are completely cool, dip them into the glaze (photo 5) then turn upright on a wire rack over a lined baking sheet (to catch the drips). Scatter over some Biscoff cookie crumbs and let them set for a little (photo 6).
Cake donuts like these Biscoff donuts are more fragile than yeasted donuts so be careful when dip them. You can spoon the glaze over if you prefer.
If you want to try the more traditional fried doughnuts, these Bavarian cream donuts are delicious filled with biscoff.
Tips and tricks
- Make sure there are no lumps in the dry ingredients before adding the wet ingredients
- Everything should be at room temperature, including the egg and milk.
- Grease your tin with soft butter. You can use spray oil but only a very small amount. It tends to all run to the bottom of the tin and create big funnel like holes in the bottom of your donuts.
- The batter is quite runny so to stop it running out of the tip of the piping bag, turn it tip-upwards when you move from one donut hole to the next.
- Adjust the consistency of the glaze with either more milk (thinner) or more sugar (thicker). You want it thin enough to dip and coat the donuts without them getting stuck or breaking, but thick enough that the glaze doesn’t just soak in or roll off the sides.
How to store them
These donuts keep well for 2-3 days in an airtight container – room temperature is fine unless your house is quite warm.
They can be frozen for up to 2 months, also in an airtight container but thaw fairly quickly.
If you try this Biscoff donuts recipe, please take a moment to leave a rating and comment below. I love hearing from you and it helps other readers too! You can also take a photo and tag @sugarsaltmagic on Instagram.
More recipes you’ll love
- Biscoff Blondies
- Biscoff butter cookies
- Biscoff Brownies
- Chocolate Sprinkle Donuts
- Red velvet donuts
- Gingerbread Cupcakes
- Ginger Loaf Cake
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FOR THE BISCOFF DONUTS
- 130 g plain (all-purp) flour (1 cup / 4.6oz)
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ⅛ teaspoon salt
- ½ cup light brown sugar (100g / 3.5oz)
- ½ cup biscoff spread (150g / 5.3oz)
- ½ cup whole milk (125ml)
- 1 large egg
- 2 tablespoons vegetable oil (40ml) (notes)
- 1 teaspoon vanilla
FOR THE BISCOFF GLAZE
- ¼ cup biscoff spread (75g / 2.7oz)
- 1 ½ – 2 tablespoons milk (30-40ml) (notes)
- 130 g icing sugar (1 cup / 4.6oz)
- 1 biscoff cookie, crushed to crumbs
- Donut tin (2 is easiest but one will do.
- Piping bag
FOR THE BISCOFF DONUTS
- Preheat the oven to 180C / 350F / 160C. Lightly grease a donut pan with butter (notes).
- In a medium bowl sift together the flour, baking powder, cinnamon and salt. Add the sugar then whisk it all together well, making sure there are no lumps.
- Warm the biscoff spread for 15-20 seconds in the microwave.
- Make a well in the centre of the dry ingredients and add the biscoff spread, milk, egg, vegetable oil and vanilla. Use a balloon whisk first to break the egg yolk and start whisking the wet ingredients to combine, then switch to gently stirring in the flour until you have a thick but runny batter.
- Without cutting the end off, sit a large piping bag, tip downwards, into a tall glass. Fold the top over the rim of the glass and press your hand into the middle to open it up.
- Pour the batter into the piping bag, then gather up the top and twist firmly so the batter can't escape backwards. Use scissors to cut the tip off the bag and pipe the batter into the donut tin holes to about ⅔ full. (notes)
- When all the batter is piped in, give the pan a gentle tap twice on the kitchen bench, then bake for 9-10 minutes.
- Let them cool in the pan for 5 minutes, then flip the pan over a wire rack and give the edge a gentle tap to release them. Let them cool completely before frosting (30 minutes or so).
FOR THE BISCOFF GLAZE
- Warm the biscoff spread in a medium bowl in the microwave for 15 seconds.
- Sift over the icing sugar and add 1 tablespoon of the milk. Whisk to combine well.
- Add the milk 1 teaspoon more at a time until the glaze is thick but settles back on itself in a few seconds when you lift the whisk and let the icing run back into the bowl. If it’s too runny, add a little more sugar. (notes)
- Immediately sprinkle the cookie crumbs over the top.
- I use a standard Australian 20ml tablespoon (equal to 4 teaspoons)
- Butter for greasing: I prefer to lightly grease with butter but you can use spray oil. Just use very little and make sure to rub it around the pan holes well, right before you pipe the batter in, as it can have a tendency to pool.
- This batter will make 10 donuts, if you only have one pan, you can bake one batch, then once you’ve removed the donuts, wash and regrease three holes, then pipe and bake the last three.
- Making the glaze the right consistency is a balancing act, especially as different sugar brands and how warm your Biscoff spread is, will affect the thickness. Too thick and the donuts will fall apart as you dip them. Too thin and it won’t set before running off the sides. Better to settle on the thicker side and spoon over if necessary.
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