These easy baked biscoff donuts taste just like a big soft lotus biscoff cookie. A soft, fluffy, cake-style donut loaded with lotus biscoff cookie spread in the batter and the frosting, these donuts are so easy to make.
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.