Wednesday, 21 March 2018

Lotus Biscoff Donuts - Vegan!

If you haven't heard of the wonderful thing that is Lotus Biscoff Spread yet, where have you been?! It's a gloriously tasty (and accidentally vegan) spread made from the delicious caramel Lotus Biscoff Biscuits. You can enjoy the spread on toast, pancakes ,fruit... or you can make donuts with them!

Lotus Biscoff Donuts - Vegan!

I was first introduced to this spread a few years ago and it is safe to say it is better for me to avoid buying it if I want to stay healthy - I would eat it straight out the jar if I got the chance! As you may have seen in my blog recently, I've been enjoying making donuts with my new silicone donut pans

I had seen people making these donuts all over Instagram and knew I needed to give it a go, so off to Tesco I went in search of some totally sugary and totally delicious ingredients. This recipe was adapted from my Cinnamon Donuts with a Chocolate Glaze recipe, with the addition of the biscuit spread into the batter. I also just experimented with icing sugar, dairy-free milk and the biscuit spread until I created a consistency which was suitable for icing the donuts.

Lotus Biscoff Donuts - Vegan!

For this particular recipe I used the smooth variety of Lotus Biscoff Spread, however a crunchy version is also available and I imagine the results would be similar - you end up with wonderfully tasty donuts with a melt in your mouth icing - talk about a treat!

If you make these donuts please use the #susiechef on Instagram so I can see your creations!

Lotus Biscoff Donuts - Vegan!


Total time: 1 Hour 15 Minutes
Yield: 10 Donuts
Ingredients
  • 90g Dairy-free Butter
  • 100g Caster Sugar
  • 170g Plain Flour
  • 1 Tsp Bicarbonate of Soda
  • 150ml Dairy Free Milk
  • 2.5 Tbsp Lotus Biscoff Spread (I used the smooth version)
Icing
Cooking Directions
  1. Preheat your oven to 180˚celsius.
  2. Beat together the butter and caster sugar until light and fluffy.
  3. Fold in the flour and bicarbonate of soda (the mixture will resemble breadcrumbs).
  4. Stir in the milk, until a smooth batter is formed.
  5. Spoon in the Lotus Biscoff Spread and stir until fully combined in the batter.
  6. Transfer your mixture to a piping bag - top tip, put your piping bag into a pint glass, then fill it up, this makes it easier to pour the mixture in! (See picture above)
  7. Pipe the mixture into the donut pans, filling each donut hole about half full.
  8. Bake for 15-17 minutes, until the donuts have risen and are firm.
  9. Leave to cool in the pan for a few minutes, then transfer to a cooling rack, turning the donuts over so the bottom side doesn't get soggy as they cool.
  10. To make the icing, beat together the butter and icing sugar, then stir in the Lotus Biscoff Spread.
  11. Spread the icing on top of the donuts, then decorate with the Lotus Biscoff biscuits - I crumbled the biscuits and sprinkled them on top and also put whole biscuits on top, it's whatever you fancy!


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