Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1/2 teaspoon salt
- 1/2 cup milk, lukewarm
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup Biscoff spread, melted
- Vegetable oil, for frying
For the Biscoff Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1/4 cup Biscoff spread, melted
Instructions
- In a large bowl, combine the flour, sugar, yeast, and salt. In a separate bowl, mix the lukewarm milk, melted butter, eggs, and melted Biscoff spread. Gradually add the wet ingredients to the dry ingredients, mixing until a soft dough forms.
- Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- Gently punch down the dough. Roll out to 1/2 inch thickness on a floured surface and cut out doughnuts. Place them on a lined baking sheet.
- Cover doughnuts with plastic wrap and let them rise for another 30 minutes. Heat oil to 350°F (175°C). Fry doughnuts for 2-3 minutes per side until golden brown. Drain on a wire rack.
- In a bowl, whisk together powdered sugar, milk, and melted Biscoff spread until smooth. Dip fried doughnuts in glaze and allow to set.
Notes
- Use fresh yeast for better rising.
- Ensure oil temperature is consistent to avoid greasy doughnuts.
- Fry in batches to avoid overcrowding.
- Let doughnuts cool slightly before glazing.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Fried
- Cuisine: American
- Diet: Vegetarian