Biscoff Ring Doughnuts 🍩 – supersize ring doughnuts covered in delicious Biscoff spread!
Hello bakers! Do you like doughnuts?! Silly question really, who doesn’t love them. I not only love eating them but I really enjoy making them because there’s nothing quite like a homemade doughnut! The satisfaction of making them almost makes them taste even better.
Making doughnuts at home may seem a little daunting but I am going to walk you through it step by step and share my top tips for the best doughnuts. Top tip number one coming up … use a deep fat fryer. Trust me, after trying to fry them in a pan and maintain the heat of the oil very unsuccessfully getting a fryer is worth it. You don’t need anything fancy, I think mine cost about £15 from Argos (not an ad!). Not only is it easier but so much safer and who doesn’t prefer hassle free doughnut making?!
To get the fluffy and light texture of a perfect doughnut you need to show it some love at the very beginning. The dough is an enriched dough which means it can take longer to prove but this is a really important step! The pillowy softness of a doughnut is all down to giving the dough the time it needs to do its thing … and whilst it’s doing its thing you can relax with a cup of tea! Perfect really.
The dough needs to be somewhere warm and cosy to rise and develop, but not too warm it kills the yeast. Sometimes if it’s a bit chilly in my kitchen I’ll position it in cosy spots around the house. Window ledges that catch the sun are the best!! I love seeing the dome of cling film rise as the all important gases are released during proving.
This recipe is for ring doughnuts … supersize ring doughnuts that is!! Yes I’ve gone and made giant doughnuts …because why not. They are epic. Top tip number two … use pastry cutters to cut the shape of the doughnuts instead of forming by hand. Using pastry cutters will mean you get the perfect circle for your yummy ring doughnuts!! I used a 98mm circular cutter to make the doughnut and then a smaller 58mm circle cutter to make the well known hole in the middle of the doughnut. YUMMY doughnut perfection!! I mean look at them, tempted?!
This recipe will make 4 large ring doughnuts with a little spare dough to make a couple of dough balls. You can double the recipe quite easily and make 8 doughnuts but as fresh doughnuts don’t last long I stuck with making 4 delicious doughnuts for me and my other half!
I just love everything about doughnuts and I love this recipe even more because of the huge amount of Biscoff spread I’ve drizzled on top of them!!! I love Biscoff and just happened to have a spare half a jar in the cupboard… the next thing I knew I was warming it up and drizzling it all over the ring doughnuts. SO SO good! You will love them, like really love them.
- 250g strong white bread flour
- 7g fast action dried yeast
- 25g caster sugar
- 25g unsalted butter, cubed
- 3g salt
- 1 medium egg, whisked
- 125ml warm milk
- 25ml warm water
- 150g Lotus Biscoff smooth spread
- Lotus Biscoff Biscuits
To fry the doughnuts you’ll need 1.3l vegetable oil and a deep fat fryer.
Place the flour, yeast, salt (opposite side of the bowl to the yeast), sugar, butter (cubed and softened), whisked egg and half the milk into a large bowl. Either mix together by hand or use a stand mixer with a dough hook attachment.
Bring the dough together gradually adding in the remaining milk and the water until a dough forms. You might not need to use all the water, or you might need a little extra. What you’re looking for is a slightly sticky dough, where everything has combined together.
If in a stand mixer, mix for about 4 minutes until the dough comes away from the sides of the bowl and is springy and smooth. I didn’t knead the dough after this as it was already at the point where the dough sprung back when pressed in.
**If mixing by hand – take out the bowl and knead on a lightly floured surface for 10 minutes, until smooth and when you press your thumb into the dough it starts to spring back.
Oil a clean bowl and place the dough in the bowl. Cover with cling film and leave in a warm place for 1 hour, or until doubled in size.
Take out the bowl and knock back (flatten it a bit to knock out some air bubbles). Gently roll out the dough to a 1 inch thickness. Using a 98mm circular cutter (pastry cutter) press down into the dough. Whilst this cutter is in place use a 58mm circular cutter to make the hole in the middle. Release the small cutter first and then the larger one carefully. Cut out 4 ring doughnuts in total. Roll any extra dough into balls. Place the ring doughnuts onto a oiled baking sheet to prove again. Loosely cover in cling film and allow to rise again for 30 minutes.
When it’s coming to the end of the proving time you can get your oil ready to fry the doughnuts. Place the oil into the deep fat fryer and heat to 160C.
Once proved carefully lift the ring doughnut and fry for 2 and a half minutes on each side. I have a smaller fryer so could only fit one doughnut in at a time. If you have a larger one you may be able to fry two at once. Set aside to cool once cooked.
When the doughnuts have mostly cooled warm the Biscoff spread for 10 seconds in the microwave. Fill a piping bag with the Biscoff or just drizzle over with a spoon. Make sure the top of the doughnut is covered. Crumble over some biscoff biscuits and decorate with one whole biscuit.
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