Speculoos Baked Donuts with Biscoff Glaze

Julie Le Clerc

Ingredients

¾ cup unsweetened soy, almond or oat milk, at room temperature
1 Tbsp apple cider vinegar
1 tsp pure vanilla extract
1 tbsp strong coffee
40 g coconut oil
90 g soft brown sugar or coconut sugar, as preferred
1 tsp ground cinnamon
½ tsp baking soda
1 cup plain flour
1 tsp baking powder
¼ tsp fine sea salt

Biscoff glaze

1/3 cup vegan Biscoff spread

To decorate

2-3 vegan speculoos biscuits (I use Biscoff), crushed

Method

Preheat oven to 160°C on fan bake. Spray a 12-hole donut cake tin with oil.

Put milk into a small bowl, stir in the vinegar and set aside for 5-10 minutes to curdle - this creates a vegan buttermilk. Once curdled, add the vanilla and coffee.

In a medium bowl, melt the coconut oil then add the sugar, cinnamon and baking soda and use a hand whisk to mix together.

Whisk in the buttermilk mixture and then add the flour, baking powder and salt and gently stir together (leaving a few small lumps is fine). Transfer batter to a piping bag, or a sealable bag with a corner snipped out. Pipe to fill the donut holes with batter, filling each hole only about ¾ full to allow for the donuts to rise during cooking.

Bake for 12-15 minutes or until set.

Meanwhile, prepare the glaze by melting the Biscoff spread in a small heat proof bowl (30 seconds in a microwave will do the trick).

Remove the donuts from the oven, turn out onto a wire rack and let them cool for a few minutes.

Dip warm donuts in melted Biscoff spread to glaze and return to the wire rack. Decorate with a small sprinkling of biscuit crumbs.

Makes 12.