Biscoff Donuts Filled With Cream
Najat
Photo by Najat
These irresistible Biscoff donuts are the ultimate treat for any dessert lover! Soft, fluffy dough filled with creamy Biscoff goodness, topped with a rich mascarpone cream and a drizzle of Biscoff spread—each bite is pure indulgence. Perfect for a cozy afternoon snack or impressing guests at a gathering, these donuts bring together the iconic Biscoff flavor with a homemade touch. And with fresh strawberries as a garnish, they look as good as they taste. Ready to create your new favorite dessert? Let’s get started!
Ingrediënten
DOUGH
FILLING
CREAM
GARNISH
Shop ingredients:
Tips
Let the dough rise in a warm, draft-free place.
Ensure the seams are pinched tightly to prevent them from bursting open during frying. You can lightly moisten the seam with a bit of water for better adhesion.
Use a kitchen thermometer to maintain the oil temperature at 175°C. If the oil is too hot, the donuts will burn on the outside before cooking through. If the oil is too cold, the donuts will absorb too much oil and become greasy and limp.
Fry the donuts in small batches to prevent the oil temperature from dropping too much.
Add the strawberries just before serving to keep them fresh and vibrant.
Warm the Biscoff spread slightly to make it more fluid, and drizzle it over the donuts for an extra appealing finish.
Stappenplan
In a large bowl, combine the lukewarm milk, yeast, white caster sugar, and vanilla sugar. Mix well.
Add the beaten egg and mix again. Then add the softened butter, flour, and salt. Knead the dough for 10–12 minutes until smooth and elastic.
Cover the bowl and let the dough rise in a warm spot for 1 hour, or until it doubles in size.
Deflate the dough and divide it into 11 equal pieces, each about 68 grams. Shape into balls.
Roll each ball into a flat, round sheet using a rolling pin.
Spread a thin layer of Biscoff spread over each sheet and sprinkle some Biscoff cookie crumbs on top. Fold the top edge of the dough slightly downward and press gently. Roll the dough tightly into a firm log.
Pinch the seam to seal, ensuring there are no gaps.
Lightly roll the log to make it slightly longer and flatter (14 cm).
Place the rolled dough logs on a baking tray lined with parchment paper. Use a knife to make a slit along the length of each log. Let them rise for 30 minutes, or until doubled in size.
Heat a layer of sunflower oil in a frying pan over medium heat (175°C/350°F). Fry the donuts on both sides until golden brown and let them drain on paper towels.
In a large bowl, combine mascarpone, powdered sugar, Biscoff spread, and the whipped cream stabilizer. Mix for about 1 minute. Gradually add the heavy cream while continuing to mix until the cream is firm and airy. Transfer the cream to a piping bag fitted with a nozzle.
Slice each donut in the middle and fill the center with a little cream. Pipe a long dollop of cream on top of the Biscoff donuts. Garnish with an extra drizzle of Biscoff spread and, if desired, fresh strawberries.
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