Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1/2 teaspoon salt
- 1/2 cup milk, lukewarm
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- Vegetable oil, for frying
- 1 cup Biscoff spread, melted, for glaze
- Crushed Biscoff cookies, for garnish
Instructions
- In a large bowl, mix together flour, sugar, yeast, and salt.
- In a separate bowl, combine lukewarm milk, melted butter, eggs, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until a shaggy dough forms.
- Knead the dough for 5-7 minutes until smooth and elastic, then let it rise covered for 1-1.5 hours until doubled in size.
- Punch down the dough, roll it out to 1/2-inch thickness, and cut out doughnuts.
- Let the shaped doughnuts rise for another 30 minutes.
- Heat oil to 350°F (175°C) and fry the doughnuts until golden brown, about 2-3 minutes per side.
- Drain on a wire rack, dip in melted Biscoff spread, and garnish with crushed cookies.
Notes
- Use a thermometer to monitor oil temperature for even frying.
- Don’t overcrowd the pot while frying to keep the temperature steady.
- Ensure the Biscoff spread is well melted for easy dipping.
- Add a sprinkle of sea salt for a balanced flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
- Diet: Vegetarian