Biscoff baked mochi donuts are delicious baked donuts that are soft on the inside and crisp on the outside. Topped with tasty biscoff spread.
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Imagine having a donut, mochi, and cookie all in one. Well, these biscoff baked mochi donuts tick all the boxes.
It combines soft and chewy mochi, lotus biscoff biscuits, and baked donuts.
These biscoff baked mochi donuts are great as an after dinner dessert, for afternoon tea or morning tea, or just as a snack any time of the year.
You could even have them for breakfast if you are after something a little sweet!
What is biscoff?
Biscoff is a type of sweet crisp cookies. These cookies originate from Lembeke, in Belgium.
These cookies have a unique taste because of the spices that are used to make them. Biscoff cookies have a hint of cinnamon and caramel, amongst other flavors.
Why You'll Love This Recipe
- Easy to make.
- These biscoff donuts are ready in about 30 minutes or less.
- Quick to make.
- These biscoff mochi donuts are soft and chewy on the inside and crisp on the outside.
- A perfect combination of biscoff, baked donuts, and mochi all in one sweet treat.
Cost To Make
Estimated cost = $5.60, or $0.93 a donut
Ingredients
Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
- Corn starch (flour): This will be used to dust your donut pan after you grease it with butter. By doing this, it makes it less likely for your donuts to stick to the donut pan.
- Glutinous rice flour: Also known as mochiko flour or sweet rice flour. This is what gives these donuts there chewy and soft texture.
- Baking powder
- Pinch of salt
- Unsalted butter: melted
- Brown sugar
- Large Egg: About 60 grams (2.11 ounces).
- Milk
- Vanilla extract
- Biscoff Spread: You will use biscoff spread inside the mochi donut dough and spread it on top like icing.
- Biscoff Biscuits: Crushed, optional.
Equipment
A donut pan. I used a 6 cup donut pan that can hold about 275 ml of liquid.
Instructions
This recipe for biscoff baked mochi donuts makes 6 donuts. The ingredient quantities can easily be multiplied to suit how many you need to make.
For The Donuts
Step One: Preheat the oven to 180°C (356°F) and grease a donut pan with softened butter and lightly coat with corn starch (flour). Dust off any excess flour.
Step Two: In a medium sized mixing bowl, mix together the glutinous rice flour, baking powder, and salt.
Step Three: In a separate bowl, mix the melted butter, biscoff spread, and brown sugar. Then whisk in the egg. Once the egg is mixed through, stir through the milk and vanilla extract.
Step Four: Add the wet ingredients from step 3 to the dry ingredients from step 2. Mix until combined and there are no lumps.
Step Five: Place the batter evenly in the prepared donut pan. You could use a spoon to do this, or even a piping bag.
Step Six: Bake in preheated oven for 20 to 25 minutes, or until the tops of the donuts become lightly browned.
Step Seven: Remove from oven and allow to cool in the pan for 5 to 10 minutes. Then remove from pan and allow to cool completely.
If you are having difficultly removing the donuts from the pan, use a toothpick carefully around the edges of the donuts. This should loosen the donuts from the pan.
For The Glaze
Step One: Spread about 1 tablespoon of biscoff spread over each donut.
Step Two: Optional: Sprinkle the glazed mochi donuts with crushed biscuits before the glaze sets.
Tips for Success
- If you are having difficultly removing the donuts from the pan, use a toothpick carefully around the edges of the donuts. This should loosen the donuts from the pan.
- We recommend you spread the biscoff spread on the round side of the donut rather than the flat side.
- Use a butter knife, pate knife, or spatula to spread over the biscoff spread.
Substitutions / Variations
You can use smooth or crunchy biscoff spread for this recipe.
Serving Suggestions
These biscoff baked donuts go great with a hot cup of tea or coffee. You could serve them at special occasions like Valentine's day, Christmas, or even Easter.
Storage
These biscoff baked mochi donuts can be stored in an airtight container in the fridge for 1 to 2 days. When you want to eat them, remove from the fridge and allow to come to room temperature.
You can also store these baked mochi donuts at room temperature in an air tight container for 2 to 3 days.
You can freeze these mochi donuts, however, we recommend you freeze them unglazed. When you are ready to use them, defrost the mochi donuts and then glaze the donuts.
FAQ
Mochi donuts are typically softer and chewier than ordinary donuts. This is because they use glutinous rice flour (mochiko flour).
Yes, you can bake donuts instead of frying them.
Made this recipe? Let us know how it went in the comments below! We'd love to hear how it turned out.
Recipe
Biscoff Baked Mochi Donuts
Equipment
- Donut pan I used a 6 cup donut pan (that can hold about 275 ml of liquid)
Ingredients
For the Donuts
- Corn starch flour to dust
- 90 grams (3.17 ounces) glutinous rice flour (mochiko flour, or sweet rice flour)
- ½ teaspoon baking powder
- Pinch of salt
- 30 grams (1.06 ounces) unsalted butter melted
- 1 tablespoons (15 grams, 0.53 ounces) Biscoff spread smooth or crunchy, melted
- 30 grams (1.06 ounces) brown sugar
- 1 large egg (about 60 grams, 2.11 ounces)
- 95 ml/grams (3.35 ounces) milk
- ½ teaspoon vanilla extract
For the Glaze
- 6 tablespoons (90 grams, 3.17 ounces) Biscoff spread smooth or crunchy
- 6 Biscoff Biscuits crumbed, optional
Instructions
For the Donuts
- Preheat the oven to 180°C (356°F) and grease a donut pan with softened butter and lightly coat with corn starch (flour) (see note 1). Dust off any excess flour.
- In a medium sized mixing bowl, mix together the glutinous rice flour, baking powder, and salt.
- In a separate bowl, mix the melted butter, biscoff spread, and brown sugar. Then whisk in the egg. Once the egg is mixed through, stir through the milk and vanilla extract.
- Add the wet ingredients from step 3 to the dry ingredients from step 2. Mix until combined and there are no lumps.
- Place the batter evenly in the prepared donut pan. (see note 2).
- Bake in preheated oven for 20 to 25 minutes, or until the tops of the donuts become lightly browned.
- Remove from oven and allow to cool in the pan for 5 to 10 minutes. Then remove from pan and allow to cool completely (see note 3).
For the Glaze
- Spread about 1 tablespoon of biscoff spread over each donut.
- Optional: Sprinkle the glazed mochi donuts with crushed biscuits before the glaze sets.
Notes
- This should make it less likely the donuts stick to the donut tin.
- You could use a spoon to do this, or even a piping bag.
- If you are having difficultly removing the donuts from the pan, use a toothpick carefully around the edges of the donuts. This should loosen the donuts from the pan.
- We recommend you glaze the round side of the donut rather than the flat side.
- Use a butter knife, pate knife, or spatula to spread over the biscoff spread.
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