The time has come, the most delicious, mouth-watering doughnut has arrived. Behold- The Biscoff doughnut!
A fluffy vanilla doughnut with a Biscoff custard cream filling topped with melted Biscoff spread, biscuit crumbles, dairy-free white chocolate shavings and a Lotus Biscoff cookie.
I made these doughnuts for a fellow foodie and friend, Bo’s Kitchen…she absolutely loved them!
Ps, Bo has one of the most beautiful and delicious looking Instagram feeds of all time! Check it out!
You can’t just top the doughnuts with Biscoff…they have to be stuffed with Biscoff as well, right?
Lets just go all out shall we?!
I made a creamy Biscoff custard filling which goes beautifully with the light doughnut shell.
Biscoff is one of those flavours that work well in any dessert, but with doughnuts…it takes it to another level of deliciousness!
I used the ‘Alpro soya custard’ as its quick & easy to use, and mixed with Biscoff makes for the most scrumptious flavoured pudding filling.
Preparation- 3 + 1/2 hours
Cooking time- 2-3 minutes (Per doughnut)
Makes- Approximately 20 doughnuts
Ingredients for the doughnuts
-330ml of warm dairy-free milk (I use unsweetened almond)
-14g of dry yeast
-75g of golden caster sugar
-600g of self-raising flour
-1/4 teaspoon of salt
-100g of melted dairy-free butter
-2 egg replacers (I use Vegan Egg)
Ingredients for the Biscoff custard filling
-1 tablespoon of dairy-free milk (I use unsweetened almond milk)
-160g of icing sugar
-4 tablespoons of vegan custard (I use Alpro vanilla custard)
-3 tablespoons of Biscoff spread
-2 tablespoons of corn starch
-Biscoff Spread (melted)
-Lotus Biscoff biscuits
To make the doughnuts
Step 1- Place the warm dairy-free milk into a bowl and sprinkle over the yeast and sugar, stir, cover with a tea towel then put into a warm place for around 10-15 minutes until frothy.
Step 2- In a separate bowl, combine the flour & salt and stir.
Step 3- In another separate bowl, add in the melted dairy-free butter and vegan egg substitute.
Step 4- Combine the dry mixture, yeast mixture and egg mixture into a bowl and stir.
Step 5- Mix with a hand whisk or attach a dough hook to your stand mixer and begin to knead on medium until nice and smooth.
Step 6- Pop the dough into a lightly oiled bowl, cover with a tea towel and place into a warm area (I place mine in my conservatory) and allow to prove for around 2-3 hours or until double in size.
Step 7- Once doubled, turn the dough out onto a floured surface and roll out until around 1/2 inch thick.
Step 8- Using a cookie cutter, cut out circles and place onto a lined baking tray.
Step 9- Place the cutout doughnuts back into a warm area covered with a tea towel for around 1 hour until they have doubled in size.
Step 10- Add oil into a deep pan until half – 3/4 full and bring to the boil.
Allow it to come up to 320 degrees.
You can use a deep fat fryer.
Step 11- Once the doughnuts have risen, gently lower them into the hot oil and fry for about 2-3 minutes on each side or until puffed and golden brown in colour.
Carefully take them out of the hot oil and place them onto kitchen paper to drain any excess oil.
Step 12- While they are still warm, coat them in golden caster sugar (optional).
Allow them to cool before filling.
To make the Biscoff custard filling
Step 1- Place the dairy-free milk, icing sugar, vegan custard, Biscoff spread and corn starch in a bowl and mix until combined and smooth.
Add more cornstarch for a thicker filling.
Step 2- Pop the filling into a piping bag and snip off the tip.
Step 3- Poke a hole in the side of the doughnuts and fill each doughnut.
To serve, I melted some Biscoff spread and drizzled it over the doughnuts, crumbling over some Lotus Biscoff biscuits too!
Store in a sealed container for up to 4 days.
Best enjoyed day of making.
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