Lotus Biscoff Filled Doughnuts Recipe

There’s nothing like a warm, freshly fried doughnut, and when it’s filled with rich and creamy Lotus Biscoff spread, it takes indulgence to a whole new level. These Lotus Biscoff-filled doughnuts are perfect for any occasion—whether you’re celebrating a special day or simply treating yourself to a delicious homemade dessert. The soft, fluffy dough combined with the sweet, caramelized flavor of Biscoff makes for an unforgettable bite.

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Ingredients:

For the dough:

1.5 dcl warm milk
1 tablespoon sugar
1/2 tablespoon all-purpose flour
10 g dry yeast (1 heaping tablespoon)
1/2 teaspoon salt
1.5 dcl warm milk
125 ml heavy cream (33%) at room temperature
2 egg yolks at room temperature
1.25 dcl rum
3.5 – 4 cups all-purpose flour (approximately)

For frying and finishing:

Vegetable oil for frying
1/4 cup granulated sugar
1 tablespoon vanilla sugar
Lotus Biscoff spread (slightly melted but not runny)
Optional: Whipped cream (to mix with the Lotus spread for a creamier filling)

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Doughnuts are a beloved treat in many cultures, and these Lotus Biscoff-filled doughnuts elevate this classic snack into something truly special. The dough is soft and fluffy, with just the right balance of sweetness and richness. The addition of rum and heavy cream in the dough gives it a slightly indulgent twist, making every bite feel like a little celebration. After frying, the doughnuts are coated in a mixture of granulated and vanilla sugar, which adds a subtle sweetness that perfectly complements the warm, caramelized flavor of the Lotus Biscoff filling.

What sets these doughnuts apart is the decadent Biscoff spread that fills each one. The creamy, spiced flavor of Lotus Biscoff is a perfect match for the light, airy dough, creating a satisfying contrast in texture and taste. The spread can be gently warmed for easier filling, but it should remain thick enough to stay inside the doughnut without leaking. These doughnuts are best enjoyed fresh, when the dough is soft and the Biscoff filling is smooth and indulgent. Whether served as a special breakfast, a dessert, or a treat for guests, these Lotus Biscoff-filled doughnuts are sure to impress anyone who tries them.

Notes from the author:

Ensure that all ingredients are at room temperature before beginning. This helps the dough rise properly.
If the dough is too cold and doesn’t rise well, you can briefly warm it in the microwave for a few seconds before allowing it to rise.
Make sure not to overfill the doughnuts, as this can cause them to tear or become too messy.

Frequently Asked Questions:

Can I use another type of spread? Yes, you can substitute Lotus Biscoff with other spreads, such as Nutella, but the flavor will be different.
How do I store these doughnuts? Store any leftover doughnuts in an airtight container at room temperature for up to 1 day. If they get firm, you can microwave them briefly to soften.
Can I make the dough in advance? Yes, you can make the dough in advance. After it rises, punch it down and refrigerate it for up to 12 hours. Let it come to room temperature before shaping and frying.

How to make Lotus Biscoff Filled Doughnuts:

Activate the yeast: In a small bowl, combine the warm milk, sugar, and flour. Stir in the dry yeast and let it sit for about 5-10 minutes, or until it becomes bubbly and frothy.

Make the dough: In a large mixing bowl, combine the salt, warm milk, heavy cream, egg yolks, and rum. Add the yeast mixture and mix with a whisk or a stand mixer. Gradually add flour, one cup at a time, until a soft and slightly sticky dough forms. You may need to add more milk if the dough feels too stiff. Knead for a few minutes until smooth.

Let the dough rise: Take the dough out of the bowl and touch it if it’s warm. If not, pop it into a microwave for a few seconds. Put it back into the bowl. Cover the bowl with a clean kitchen towel and let the dough rise for 1 hour or until doubled in size.

Shape the doughnuts: Once the dough has risen, roll it out on a lightly floured surface to a thickness of about 2 cm. Using a large glass, cut out rounds and place them on a tray. Let the doughnuts rest and rise for another 15 minutes.

Fry the doughnuts: Heat vegetable oil in a deep fryer or large pan to about 170°C (340°F). Fry the doughnuts for about 1-2 minutes on each side, or until golden brown. Be careful not to over-fry.

Coat in sugar: Once fried, place the doughnuts on a paper towel-lined tray to absorb excess oil. After 15 seconds, coat them in a mixture of granulated sugar and vanilla sugar.

Fill the doughnuts: Carefully make a hole in each doughnut using a spoon. Fill a piping bag with slightly melted Lotus Biscoff spread (it should be thick but not runny) and pipe the filling into the doughnut. For a creamier filling, you can mix the Lotus spread with whipped cream.

Serve: These doughnuts are best served fresh, within an hour of filling. They are at their softest and most flavorful when eaten right away. If they become a little firm, a quick reheat in the microwave will bring them back to life.

If you decide to make this recipe, tag me on Instagram or Pinterest. I love seeing your desserts so feel free to send me a picture of the baked goods. ❤️