How to make Biscoff cream donuts step by step

Step 1 - preparing the yeast

• Crumble the yeast into a bowl, add sugar - mix, pour in milk and stir until a uniform liquid is obtained.
  15 g yeast, 1 teaspoon sugar, 150 ml milk
  
• Cover the bowl with a cloth or cling film and set aside in a warm place for about 20 minutes - for the yeast to start working, rise and become fluffy.
  

Step 2 - preparing the donut dough

• Add flour, sugar, and egg yolks to the mixer bowl.
  300 g all-purpose flour, 3 egg yolks, 30 g sugar
  
• Pour in the yeast starter and begin kneading the dough.
  
• Knead the dough for about 10 minutes - until it becomes elastic.
• Add vodka to the dough.
  1 tablespoon vodka
• Pour in the melted butter and knead for a few more minutes.
  30 g butter
  
• Cover the bowl with the dough with a cloth or cling film and set aside in a warm place for about an hour to rise - the dough should double in volume.
  

Step 3 - preparing the donuts

• Briefly knead the risen dough again.
  
• Using a kitchen scale, divide the dough into 9 equal portions - each approximately 60 g.
  
• Roll the pieces of dough into balls - try not to add flour, so the donuts don't become hard later.
• Additionally, flatten each ball firmly with your hand.
  
• Cover the prepared discs with a cloth and set aside for about 30 minutes to puff up.
  

Step 4 - frying the doughnuts

• Towards the end of the donuts' proofing, heat the oil well in a larger pot - ideally to a temperature of about 170 degrees.
  1 liter oil
• Add 3-4 donuts to the hot fat and fry for about 2-3 minutes on one side.
  
• Carefully flip the donuts to the other side and fry them again for about 2 minutes - you can check with a toothpick inserted into the center of a donut if they are cooked through - the toothpick must be clean, without sticky dough.
  
• Remove the finished doughnuts onto a plate lined with paper towels to drain them of excess fat.
  

Step 5 - filling the doughnuts

• Transfer the cookie cream to a bowl.
  approx 130 g biscoff spread
  
• Briefly warm it up in the microwave (approx. 30 seconds) - to make it more liquid.
  
• Transfer the cream to a piping bag fitted with a small round nozzle.
  
• Insert the nozzle into the center of the doughnut (from the side) and squeeze out some cream.
  

Step 6 - glazing the doughnuts

• Pour the powdered sugar into a bowl.
  150 g powdered sugar
• Add milk to it in portions, stirring constantly, until you get a smooth and quite thick glaze.
  2-3 tablespoons milk
  
• Drizzle the doughnuts with glaze - it's best if they are already slightly cooled.
• Finally, you can additionally sprinkle the doughnuts with crushed cookies.
  1-2 Lotus cookies