Biscoff Cream Filled Doughnuts
As an Amazon Associate I earn from qualifying purchases.
Biscoff Cream Filled Doughnuts are soft, fluffy homemade doughnuts filled with a creamy cookie butter filling and topped with dulce de leche, crushed Biscoff cookies, and a white chocolate drizzle. They’re rich, bakery-style, and made for anyone who loves that warm caramelized Lotus Biscoff flavor. Between the creamy filling, fluffy dough, and crunchy cookie topping, these have quickly become one of my favorite homemade doughnut recipes. They’re messy in the best possible way.
The Doughnut That Never Lasts Long
If you love Biscoff, these are very much your doughnuts. Soft, fluffy homemade doughnuts filled with cookie butter cream, dipped in dulce de leche, and finished with crushed Biscoff cookies.
A little messy, very bakery-style, and absolutely worth the extra step. The filling is creamy, the topping is sweet and crunchy, and every bite has that cozy caramelized cookie flavor.
Why You’ll Love These Biscoff Cream Filled Doughnuts
- Soft and fluffy homemade doughnuts
- Creamy cookie butter filling
- Filled like bakery-style doughnuts
- Loaded with Biscoff flavor
- Perfect for special occasions
- Great make-ahead dough recipe
- Easy to customize
Ingredients For Biscoff Cream Filled Doughnuts
Doughnuts
- Warm milk
- Granulated sugar
- Vanilla bean paste
- Unsalted butter
- Eggs
- Instant yeast
- All-purpose flour
- Salt
Filling
- Biscoff cookie butter
- Cream cheese
- Powdered sugar
- Milk
- Vanilla extract
Topping
- Dulce de leche
- Crushed Biscoff cookies
- White chocolate wafers
Ingredient Notes
- Biscoff Cookie Butter: Gives the filling its signature cookie butter flavor.
- Cream Cheese: Keeps the filling creamy and balanced.
- Dulce De Leche: Adds a rich caramel finish and helps the cookie crumbs stick.
- White Chocolate: A simple drizzle adds a bakery-style touch.
How To Make Biscoff Cream Filled Doughnuts
- Start by preparing the dough and giving it plenty of time to rise.
- Roll the dough and cut into rounds for filling.
- Give the shaped doughnuts a final rest before frying.
- Cook in 350°F oil until deeply golden.
- Pipe the cookie butter filling into the center.
- Finish with dulce de leche, cookie crumbs, and white chocolate.
Storage and Freezing
- Store leftover doughnuts in the refrigerator for up to 3 days.
- For longer storage, freeze the unfilled doughnuts for up to 2 months.
- Once thawed, add the filling and toppings before serving.
Biscoff Cream Filled Doughnuts
Equipment
- Stand mixer with dough hook
- Dutch oven or deep skillet
- Cooling racks
- Paper towels
- Long doughnut filling tip
- Small mixing bowls
Video
Ingredients
Doughnuts
- 1 1/3 cups warm milk (100-110°F)
- 1/3 cup granulated sugar
- 2 tsp vanilla bean paste
- 1/3 cup unsalted butter (melted and slightly cooled)
- 2 large eggs
- 2 1/4 tsp teaspoons instant yeast (1 packet)
- 4 3/4 cups all-purpose flour (or 1:1 gluten-free flour blend, plus additional flour as needed)
- 1 tsp salt
For Rolling
- Additional flour for work surface
For Frying
- Canola oil or vegetable oil
Biscoff Filling
- 8 oz cream cheese (room temperature)
- 1/2 cup Biscoff cookie butter
- 1 cup powdered sugar
- 1 tbsp powdered sugar
- 1 tsp vanilla extract
Topping
- 1/2 cup dulce de leche
- 1 cup crushed Biscoff cookies
- 1/4 cup white chocolate wafers, melted
Instructions
Make The Dough
- In the bowl of a stand mixer fitted with a dough hook, combine the warm milk, granulated sugar, vanilla bean paste, melted butter, and eggs. Mix for about 1 minute until combined.
- Add the instant yeast.
- Add the flour and sprinkle the salt over the top of the flour.
- Mix on low speed until a shaggy dough forms.
- Increase the speed to medium-low and knead for 7 to 9 minutes.
First Rise
- Cover the bowl with plastic wrap and a kitchen towel.
- Place in a warm draft-free location and allow the dough to rise until doubled in size, about 1 to 3 hours depending on room temperature.
Shape The Doughnuts
- Cut parchment paper into approximately 5-inch squares and place them on two baking sheets.
- Lightly flour a work surface.
- Turn the dough onto the floured surface and gently roll to about 1/2-inch thickness.
- Using a 3-inch biscuit cutter, cut out rounds.
- Do not cut center holes since these doughnuts will be filled.
- Place each doughnut onto an individual parchment square.
- Gather scraps, gently reform the dough, and cut additional doughnuts as needed. Avoid overworking the dough.
Second Rise
- Cover the trays loosely with towels.
- Allow the doughnuts to rise until puffy and increased by about 50%, approximately 30 minutes to 1 hour.
Fry The Doughnuts
- Fill a heavy-bottomed skillet or Dutch oven with about 3 inches of oil.
- Heat the oil to 350°F and maintain that temperature throughout cooking.
- Carefully lower one or two doughnuts into the oil using the parchment paper.
- Remove the parchment paper with tongs once the doughnut releases.
- Fry for about 2 to 3 minutes per side until deep golden brown.
- Transfer to a paper towel-lined plate and allow excess oil to drain.
- Let cool for about 5 minutes.
Make The Filling
- In a medium mixing bowl, combine the cream cheese, Biscoff cookie butter, powdered sugar, milk, and vanilla extract.
- Beat until completely smooth and creamy.
- Transfer the filling to a piping bag fitted with a long filling tip.
Fill The Doughnuts
- Insert the filling tip into the side of each slightly cooled doughnut.
- Pipe filling into the center until you feel the doughnut expand slightly.
- Avoid overfilling.
Decorate The Doughnuts
- Sprinkle crushed Biscoff cookies over one side.
- Drizzle melted white chocolate over the opposite side.
- Allow the toppings to set before serving.
Notes
- Keep the oil temperature between 350°F and 360°F for the best texture.
- The dough should remain soft and slightly sticky before the first rise.
- Avoid adding too much extra flour when rolling the dough.
- Do not cut center holes since these doughnuts are filled.
- Allow the doughnuts to cool slightly before filling.
- A long filling tip makes piping much easier.
- These doughnuts are best enjoyed the day they are made.
- Store leftovers in an airtight container for up to 2 days.
Nutrition
Commonly Asked Questions
Biscoff cookie butter is a creamy spread made from crushed Lotus Biscoff cookies. It has a rich caramelized flavor with warm spice notes similar to cinnamon cookies.
Yes. After the first rise, cover the dough tightly and refrigerate overnight. Allow the dough to sit at room temperature for about 30 minutes before rolling and shaping.
Dense doughnuts are usually caused by adding too much flour, not kneading long enough, or not allowing enough rise time. The dough should feel soft and slightly sticky before the first rise.
Yes. Use the same amount of active dry yeast, but dissolve it in the warm milk with a pinch of sugar and let it sit for 5 to 10 minutes until foamy before adding the remaining ingredients.
The dough becomes very delicate after the second rise. Individual parchment squares make it easy to transfer the doughnuts into the hot oil without deflating them.
Absolutely. The dough recipe works beautifully as a classic glazed doughnut. Simply skip the filling and toppings and finish with your favorite glaze.
Yes. Pastry cream, chocolate cream, Nutella, strawberry jam, or cheesecake filling all work well with this doughnut recipe.
The outside should be deep golden brown and the internal temperature should be approximately 190°F to 200°F.
I don’t recommend freezing the fully assembled doughnuts because the filling texture can change after thawing. Freeze the unfilled doughnuts and add the filling after thawing for the best results.
If you love Biscoff desserts, try homemade Biscoff Cookie Lush Cheesecake, Biscoff Sticky Pudding Cake, Salted Caramel Cheesecake with a Biscoff Cookie Crust or Biscoff cookies.
