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Biscoff Ring Doughnuts

Course Dessert, Snack
Cuisine American
Keyword doughnuts, easy recipe, home cooking
Prep Time 2 hours
Cook Time 20 minutes
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.