~Recipe Credit: Cupcakesbyaisha. Her scrumptious take for all the lotus biscoff lovers on mummy Bobats donuts. ~ (make sure you check out her Instagram!)

Ingredients

• 330ml lukewarm milk
• 2 1/2 tsps yeast
• 1 egg
• 6 tsps sugar
• 1 tsp salt
• 2 oz salted butter
• 3 cups plain flour

Filling:

• 450ml double cream
• 4 heaped tbsps lotus biscoff spread
• 1 tbsp icing sugar (or to taste)

Icing:

• lotus biscoff spread as needed
• icing sugar to taste
• crushed lotus biscoff biscuits

Method

1. Recite Bismillah.
2. Add yeast in milk & set aside for 5 minutes.
3. Then add all the ingredients to a stand mixer to make a soft dough. If you are making the dough by hand knead for a good 10 mins till the sides of the bowl are clean. You may need more milk.
4. Cover the bowl & place in a warm place. (Preferably in a microwave or an oven that is turned off)
5. Allow to rise for 2 hours.
6. Roll & cut using a doughnut cutter.
7. Allow to rise for another 2 hours.
8. Fry on medium-high heat.
9. Prepare the filling by whisking the cream, biscoff spread & icing sugar till smooth.
10. Make a hole in the doughnuts using a knife.
11. Using a piping bag fill the doughnuts.
12. Melt lotus biscoff spread with icing sugar till smooth.
13. Dip doughnuts & decorate with crushed lotus biscoff biscuits.