If you’re a fan of Lotus Biscoff—those caramelised biscuits that pair perfectly with coffee—then you’re in for a treat. These Biscoff ring doughnuts are soft, fluffy, golden on the outside, and glazed with silky Biscoff glaze. To finish, they’re sprinkled with a generous layer of crushed Lotus biscuits for extra crunch and flavour. One bite and you get that warm caramel spiced sweetness that makes Biscoff so addictive.

Why You’ll Love This Biscoff Doughnut Recipe

Soft, pillowy doughnut base that’s not overly sweet—perfect for the rich glaze.
A Biscoff glaze that sets with a glossy bakery-style finish.
A topping of crushed Lotus biscuits for texture and extra caramelised flavour.

Tips for Perfect Results

Warm the Biscoff spread gently before mixing into the glaze for a smoother finish.
For an extra-deep flavour, toast the crushed biscuits in the oven for 3–4 minutes before topping.
If frying at home, keep the oil at 180°C / 356°F for even cooking without greasiness.
You don’t need doughnut cutter to make these, just use round cookie cutter (or rim of glass dipped into flour) and cut out the middle with the wider side of piping tip (or rim of a shot glass dipped in flour)
Keep the small cut outs from the middle and make mini doughnut balls, you can coat them in mixture of sugar and cinnamon to have more variety

Serving Ideas & Variations

Fill the doughnuts with whipped Biscoff cream before glazing for a surprise inside.
Add a drizzle of dark chocolate over the glaze for a sweet-bitter contrast.
Serve slightly warm for the best melt-in-your-mouth experience.

Print Pin

Biscoff Ring Doughnuts

Course Dessert, Snack

Cuisine American

Keyword doughnuts, easy recipe, home cooking

Prep Time 2

Cook Time 20

Servings 12 Doughnuts

Ingredients

300 g plain flour
140 ml lukewarm milk
1 tsp dried yeast (one sachet)
60 g white sugar
3 egg yolks
40 g butter (melted)
2 tbsp rum (optional but highly recommended)
pinch of salt
150 g white chocolate
2 tbs Biscoff spread
15 pieces Biscoff biscuits

Instructions

Warm up the milk slightly and add 1 teaspoon of sugar alongside the dried yeast. Set aside for 5-10 mins until the yeast activates.
Add the rest of the ingredients into a bowl of your standing mixer and pour in your activated yeast mixture. Fit on your dough hook and let the mixer do the hard work. Mix on low speed for roughly 10-15 mins, until you get nice play dough like consistency. Cover your dough and let it rise for about an hour or until doubled in size.
Roll the dough out to about 1 cm thickness and cut out your ring doughnuts. Place them on a little square of baking paper, cover them with tea towel and let them rise for about 30-45 mins. Fry the doughnuts in oil, use medium high heat. If you go too high the doughnuts will be raw in the middle and dark on the outside. It's always better to go little lower than higher. If you have thermometer, your oil should be about 165-175ºC/329ºF. Fry about a minute on each side until golden brown.
Melt white chocolate, add Biscoff spread and mix until well combined. Dip your doughnuts in the chocolate and sprinkle with broken Biscoff biscuits.