Biscoff Donuts are the next level in this sweet and spicy taste sensation. A warming spicy, soft cake-style donut with a deliciously sticky Biscoff glaze. These Biscoff donuts can also be easily made using a Thermomix or conventional method. As much as you may like, you won't be stopping at one! Luckily these babies are baked not fried!
Oven Baked Biscoff Donuts
Making donuts in the oven has so many benefits over using oil. Best of all there is no loss of flavor and they still look absolutely gorgeous. If you haven't made oven-baked donuts before, now is a great time to start.
- no messy oil to deal with as you drop batter into hot oil
- no need to buy a frier and have liters of oil or lard sitting around.
- less calories in the donut
- less fat and more heart-friendly donut
- Easier to cook as you don't need to flip them in oil and get them out.
- You don't end up with a kitchen that smells like a chip shop on a bad day!
Why I Love Biscoff Donuts
Why I love thee, let me count the ways...
- I love your pretty face, oops I mean I love the sticky glaze and how shiny it looks. My Biscoff Donuts make you want to eat them! They just look too pretty to leave on a plate.
- These are made in the Thermomix so they are super quick to make. You will be popping them in the oven before you know it!
- The Biscoff Donut batter has Biscoff spice flavors to complement the finished donut. So if you are saving calories it can be enjoyed without the glaze.
- They are equally as delicious on the day they are made or kept for a later date. This is quite different from a lot of donuts.
What is Biscoff?
Biscoff cookies are from Belgium. Here they are known as “speculoos.” These thin, caramelized biscuits date back to the early 20th century when the Boone family began baking them in Lembeke. The recipe was made popular by Lotus Bakeries brand, and called “Biscoff.” The name is a blend of “biscuit” and “coffee.” Wikipedia has a great Biscoff Speculoos history.
The Dutch and Germans also have a spiced biscuit called “Speculaas,” and “Speculatius.” All these biscuits share a warm, lightly spiced flavor profile, although the spices vary slightly.
Whether it's through good marketing or personal preferences it's the Biscoff cookie that reigns supreme in the war of the spiced cookie.
I like the spiciness of the Speculaaas over the caramel of the Biscoff but I am merely one person. Plus they truly are both delicious and pair perfectly with donuts.
I made a delicious Coffee Scroll biscuit a few years ago and published it on my previous website. They have a similar spicy profile to these donuts. I was trying to mimic a famous Arnotts Biscuit. Can you tell me which one? When I convert the conventional recipe to a Thermomix one I will add it to this site too.
Biscoff Donut Ingredients & Alternatives
The donut is made from very simple batter ingredients. I have listed alternatives where I know they work.
- cubed butter - salted, unsalted, or vegan is fine, I use salted butter.
- milk - or milk substitute if dairy-free
- eggs
- salt
- baking powder
- plain flour - all-purpose flour- cake flour or white wings gluten-free flour (less 1 TBS if using GF)
- caster sugar - superfine sugar
- ground cinnamon, ground ginger, freshly ground nutmeg
- Biscoff Spread
- white chocolate
Donut Making Tools & Equipment
There isn't too much you need to make these babies, and once you have your donut tin you are pretty set. My one BIG tip is to use a cupcake pen. I honestly don't know how I would have managed without it!
The pen made it super easy to fill the circular mold without getting cake batter all over the tin.
You will need a 12-hole donut tray for this recipe & Cupcake Pen
How to Store Your Oven Baked Thermomix Biscoff Donuts
These donuts are best eaten at room temperature. This allows the cake to remain soft, springy, and cakey and the glaze to be delicious and sticky. So if they will be eaten in 2-3 days they can be stored in an airtight container on the bench.
If they are likely to last longer it is best to store them in an airtight container in the fridge. It is still best to bring them to room temperature to eat. You could even pop them in the microwave for a few seconds. Try 10 seconds on a plate. In the fridge, they will last about 10 days.
If you need to store them longer they a fine stored in the freezer. They will last months if you can remove a lot of the air from the container. To do this it is easier to place in the fridge first so the glaze sets.
Have you seen my other Biscoff Creation?
This isn't the first time my love of Biscoff has led to some baking. If you would like to try another Biscoff-inspired treat try my Biscoff Caramel Slice. This slice was born out of my embarrassment to continue visiting a cafe every day to buy the slice. I was in love and CRAVING it!
This slice uses the Biscoff cookie, not the Lotus Biscoff Spread, but you could swap out the Biscoff and use Speculaas.
Hey, can you do me a favor and share this page with a friend who has a sweet tooth? My site depends on traffic and word of mouth from people who like my recipes. So help me survive the Google algorithms changes and copycats.
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Thermomix Biscoff Donuts FAQ
No, this batter is not suitable for freeform or yeasted doughnuts or donuts made in oil.
Under the "Ingredients Heading," I have suggested using White Wings flour for a gluten-free donut. Please note you will need a TBS less flour if using GF.
Yes, I have given the complete method for making the donuts without a Thermomix.
A Caramilk or white chocolate ganache glaze would go really nicely with these donuts. Simply, melt a block of Caramilk chocolate with 50 MLS (1 ½oz) of cream. Stir until it is combined and continue to glaze in the same manner.
Glazed Biscoff Donuts Oven Baked
Equipment
- 1 Donut Tray
Ingredients
- 30 g salted butter cubed
- 185 g milk
- 2 eggs
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ¾ teaspoon ground ginger
- ½ teaspoon freshly grated nutmeg
- 200 g plain flour
- 2 teaspoon baking powder
- 150 g caster sugar
Glaze
- 190 g Biscoff Spread
- 50 g white chocolate melts
- 5 Biscoff cookies
Instructions
- Place butter in TM Bowl. Melt 2min/60 degrees/Speed 2.30 g salted butter
- Add milk, salt, eggs. Combine 20sec/Speed 6.185 g milk, 2 eggs, ¼ teaspoon salt
- Add cinnamon, ginger, nutmeg, flour, baking powder, and caster sugar. Combine 10 sec/Speed 4.1 teaspoon ground cinnamon, ¾ teaspoon ground ginger, ½ teaspoon freshly grated nutmeg, 200 g plain flour, 2 teaspoon baking powder, 150 g caster sugar
- Scrape down the bowl. Mix 5 sec/Speed 5.
- Remove the lid and stir any remaining flour through with the spatula.
- Remove the base of the cupcake pen, and place the tip of the pen in a glass for stability.
- Pour as much of the batter as possible into the pen.
- Lightly spray the donut pan with oil.
- Use the cupcake pen to squeeze batter around the donut mold until each donut is ¾ full. Top up the cupcake pen if necessary.
- Bake for 15-20 minutes or until the donuts are golden and springy.
- Remove from the oven and turn on a wire rack to cool. Return the donuts to the right side up so the wire rack doesn't mark the smooth face of the donut.
Glaze
- Place the 5 biscuits in a sandwich bag and smash them with a rolling pin into rough chunks. Reserve for the topping.5 Biscoff cookies
- Weigh the Biscoff Spread into a microwave-safe bowl.190 g Biscoff Spread
- Microwave in 10-second bursts until the spread is liquid.
- Hold the donut on the sides and dunk the nice face into the glaze. Slowly lift the donut and hold it over the bowl to allow the excess to drip back into the bowl.
- Place on the wire rack. Repeat until all the donuts are glazed.
- Add the crumbled Biscoff cookie to one side of the cookie while the glaze is still liquid.
- Place the white chocolate in a disposable piping bag.50 g white chocolate melts
- Microwave the chocolate for a few seconds at a time. Or, place the piping bag in hot water. Leave the chocolate to rest rather than overheat.
- Once the white chocolate has melted, cut the tip off the piping bag and pipe lines across the glazed donuts.
- Allow the glaze to set. Note in hot weather the glaze won't set at room temperature.
Notes
- Watch the donut in the oven, every oven is a little different and the cooking time may vary. Some ovens may require the tin to be turned halfway through baking for even color.
- The glaze won't set at room temperature. If you would like it to be less sticky place the donuts in the fridge. BUT they are best eaten at room temp.
Nutrition
Glazed Biscoff Donut Melt & Mix Method
If you don't have a Thermomix you could use my "Melt and Mix Method to make the oven-baked Biscoff Donuts.
- Pre-heat the oven to 180 degrees Celsius or 350 Fahrenheit
- Place butter in a microwave-safe bowl and melt in the microwave.
- Add milk and the eggs, and use a whisk to combine.
- Add salt, sugar, and spices, and whisk again.
- Add the flour and baking powder and use a spoon to mix by hand until combined.
- Remove the base of the cupcake pen and fill it with batter.
- Lightly spray the donut tray with oil.
- Fill the donut holes with batter until ¾ full. (do not overfill)
- Bake for 15 minutes or until cooked
Biscoff Donut Glaze & Toppings
The glaze is super simple to make but please be aware that at room temperature it doesn't set. It will remain sticky. This actually makes it even more moist and delicious. If you would like a set glaze you will need to add icing sugar.
- Place the Biscoff spread in a microwave-safe bowl.
- Melt in 20-second increments until the glaze is liquid.
- Once the donuts are cool place the smooth side in the glaze up to the halfway mark then lift.
- Allow the excess glaze to drip back into the bowl.
- Turn the donut up the correct way and place the Biscoff Donut on a tray
- Repeat until all the donuts are glazed.
Adding the Toppings to the Lotus Biscoff Spread Glaze
The donuts can be left as they are or you can add additional toppings.
- Place a whole Biscoff cookie in the center
- Crush some Biscoff cookies and sprinkle over half of the donut
- Melt some white chocolate and drizzle over the Biscoff glaze
- Add white or chocolate sprinkles to the glaze
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Happy Cooking
j xx
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Jen says
Oh wow! I need to make another batch straight away, they were so good. I’m going to make them when the kids go to school on Monday so I get more of the next batch😂
Julie Carlyle says
Hi Jen,
I'm so pleased you enjoyed them🥰 I make sure I make these when no one's home too. My family thinks the donut tray only makes 6 🤣
Happy cooking
J