Lotus Biscoff Donuts
Didn't think I could find anything better to make using the Lotus spread... turns out I was wrong.
These donuts may involve a pretty lengthy process but TRUST ME. The results are 100% worth the wait...
For the donuts:
- 225ml luke warm water
- 750g strong white bread flour
- 90g caster sugar
- 1 and a 1/2 sachets of fast action dried yeast
- 6 medium eggs
- 2 and a 1/2 tsp salt
- 190g unsalted butter, softened but not runny
- 2 litres sunflower oil for frying
For the Lotus Biscoff custard filling:
- 1tbsp full-fat milk
- 160g icing sugar
- 60g custard
- 45g Biscoff spread
- 30g cornflour
For the decorations:
- Jar of melted Biscoff spread
- Lotus Biscoff biscuits
- Grated white chocolate
- hand mixer or if you're lucky, a stand mixer
- clingfilm (and loads of it)
- baking trays lined with floured baking paper
- a large heavy based saucepan
- thermometer (I used a sugar thermometer)
- slotted spoon/spatula
- kitchen roll to absorb some of the guilt
- donut filling nozzle
- Put the water, flour, caster sugar and yeast into a bowl and mix together using a metal spoon. Now either place in your stand mixer or prepare your hand mixer. Make a well in the centre of the flour mixture and pour in the eggs and water plus the salt.
- Beat the mixture until you're left with a sticky dough that pulls away from the edges of the bowl and forms a ball.
- Slowly add the butter a spoonful at a time whilst still beating until all of it has been incorporated.
- Cover the bowl with oiled clingfilm and leave to rise in a warm place for 2 hours or until the dough has doubled in size.
- Punch the air out of the dough, cover with oiled clingfilm again and now place in the fridge for 24 hours. This step is hugely important because otherwise you'll find it merely impossible to handle the dough without it sticking to everything.
- Prepare your baking trays with the baking paper followed by a sprinkling of flour. This will allow an easier drop into the hot oil when it comes to frying them.
- Using your hands, roll a piece of dough into a ball weighing approximately 60g. Put 5 balls onto each tray as this will allow them to prove further without growing and sticking to each-other. Loosely cover with oiled clingfilm and allow to rise in a warm place for a further 4 hours. Meanwhile make your custard filling.
- Beat together the milk, custard, Biscoff spread, icing sugar and cornflour until completely smooth. Place in the fridge to thicken up whilst you fry the donuts.
- Prepare a large bowl with caster sugar to toss the hot donuts in.
- Fill your heavy based pan with both litres of sunflower oil and begin to heat up; ensuing to keep an eye on the temperature using your thermometer. Once the temperature reaches 180C, it is time to fry.
- I found it easier to cut around the donuts so they're on individual pieces of baking paper. This makes it easier to drop them into the pan one at a time.
- Depending on the size of your pan, fry the donuts in batches of 3 or 4 for 2 minutes on either side until they're golden brown in colour. You may need to hold the donuts in the oil using your spatula as occasionally they can bob above the surface and get an uneven cook.
- Remove from the pan and drain on some kitchen roll before immediately tossing them in the bowl of caster sugar, ensuring to coat them nicely!
- Fill a piping bag fitted with the donut filling nozzle with the Biscoff custard and then fill all of your donuts.
- Once filled, dip each donut into the melted Biscoff spread followed by a whole biscuit on top followed by a sprinkling of grated white chocolate. Repeat with the remaining donuts.
- Make a cuppa, kick your legs up and enjoy this little (massive) moment of joy!
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