Biscoff Dough or Biscoff Doughnut There is no try This very fine Saturday morn we re keeping it simple and sweet with these Vegan Biscoff Doughnut Holes Don t believe us when we say they re as good as the real deal Take a shot at baking them yourselves Ingredients Dairy free Milk 330ml warm Dry Yeast 14g Castor Sugar 75g Self raising Flour 640g Salt 1 4 tsp Dairy free Butter 100g melted Vegan Eggs 2 Lotus Biscoff Spread from Foodhall Method In a saucepan over low heat warm the dairy free milk Do not let it get too hot as that will kill the yeast Once warm empty the dairy free milk into a bowl and add the yeast and sugar Stir cover and leave in a warm place for 10 15 minutes until frothy In a separate bowl mix together the flour and salt In yet another bowl add in melted dairy free butter and the vegan eggs Combine the dry mixture with the yeast and egg mixtures in a bowl and stir Whisk until the dough gains a smooth texture Cover and leave the dough to rest in a lightly oiled bowl in a warm space and let rise until it has doubled in size Once doubled roll approx 45g of the dough into balls and place on a baking tray Leave covered in a warm area until the dough balls have doubled in size In a deep pan bring oil to a boil Gentle lower the risen dough balls into the pan and fry for about 1 2 minutes on each side until they puff up and attain a golden brown hue Remove and drain excess oil by placing the doughnuts on kitchen paper towels Let cool before piping them with the lotus biscoff spread Word of advice Weekend of Plenty s on in full swing at all our Foodhall stores so you might want to use the opportunity to stock up on jars of lotus biscoff spread to get you through the holidays with enough left over for well after

Doughnuts, DoughnutTime, Doughnuts🍩, LotusBiscoff, LotusBiscoffDessert, Desserts, Dessertstagram, DessertOfTheDay, DessertsOfInstagram, DessertLover, DessertTime

Foodhall,  Doughnuts, DoughnutTime, Doughnuts🍩, LotusBiscoff, LotusBiscoffDessert, Desserts, Dessertstagram, DessertOfTheDay, DessertsOfInstagram, DessertLover, DessertTime

Biscoff Dough or Biscoff Doughnut. There is no try.

This very fine Saturday morn, we're keeping it simple and sweet with these Vegan Biscoff Doughnut Holes. Don't believe us when we say they're as good as the real deal? Take a shot at baking them yourselves!

Ingredients:-
- Dairy-free Milk, 330ml, warm
- Dry Yeast, 14g
- Castor Sugar, 75g
- Self-raising Flour, 640g
- Salt, 1/4 tsp
- Dairy-free Butter, 100g, melted
- Vegan Eggs, 2
- Lotus Biscoff Spread (from Foodhall)

Method:-
• In a saucepan, over low heat, warm the dairy-free milk. Do not let it get too hot as that will kill the yeast.
• Once warm, empty the dairy-free milk into a bowl and add the yeast and sugar. Stir, cover, and leave in a warm place for 10-15 minutes, until frothy.
• In a separate bowl, mix together the flour and salt.
• In yet another bowl, add in melted dairy-free butter and the vegan eggs.
• Combine the dry mixture with the yeast and egg mixtures in a bowl and stir.
• Whisk until the dough gains a smooth texture.
• Cover and leave the dough to rest in a lightly oiled bowl in a warm space and let rise until it has doubled in size.
• Once doubled, roll approx. 45g of the dough into balls and place on a baking tray. Leave covered in a warm area until the dough balls have doubled in size.
• In a deep pan, bring oil to a boil.
• Gentle lower the risen dough balls into the pan and fry for about 1-2 minutes on each side until they puff up and attain a golden-brown hue.
• Remove and drain excess oil by placing the doughnuts on kitchen paper towels.
• Let cool before piping them with the lotus biscoff spread.

Word of advice? Weekend of Plenty's on in full swing at all our Foodhall stores, so you might want to use the opportunity to stock up on jars of lotus biscoff spread to get you through the holidays...with enough left over for well after!

#Doughnuts #DoughnutTime #Doughnuts🍩 #LotusBiscoff #LotusBiscoffDessert #Desserts #Dessertstagram #DessertOfTheDay #DessertsOfInstagram #DessertLover #DessertTime

Biscoff Dough or Biscoff Doughnut. There is no try. This very fine Saturday morn, we're keeping it simple and sweet with these Vegan Biscoff Doughnut Holes. Don't believe us when we say they're as good as the real deal? Take a shot at baking them yourselves! Ingredients:- - Dairy-free Milk, 330ml, warm - Dry Yeast, 14g - Castor Sugar, 75g - Self-raising Flour, 640g - Salt, 1/4 tsp - Dairy-free Butter, 100g, melted - Vegan Eggs, 2 - Lotus Biscoff Spread (from Foodhall) Method:- • In a saucepan, over low heat, warm the dairy-free milk. Do not let it get too hot as that will kill the yeast. • Once warm, empty the dairy-free milk into a bowl and add the yeast and sugar. Stir, cover, and leave in a warm place for 10-15 minutes, until frothy. • In a separate bowl, mix together the flour and salt. • In yet another bowl, add in melted dairy-free butter and the vegan eggs. • Combine the dry mixture with the yeast and egg mixtures in a bowl and stir. • Whisk until the dough gains a smooth texture. • Cover and leave the dough to rest in a lightly oiled bowl in a warm space and let rise until it has doubled in size. • Once doubled, roll approx. 45g of the dough into balls and place on a baking tray. Leave covered in a warm area until the dough balls have doubled in size. • In a deep pan, bring oil to a boil. • Gentle lower the risen dough balls into the pan and fry for about 1-2 minutes on each side until they puff up and attain a golden-brown hue. • Remove and drain excess oil by placing the doughnuts on kitchen paper towels. • Let cool before piping them with the lotus biscoff spread. Word of advice? Weekend of Plenty's on in full swing at all our Foodhall stores, so you might want to use the opportunity to stock up on jars of lotus biscoff spread to get you through the holidays...with enough left over for well after! #Doughnuts #DoughnutTime #Doughnuts🍩 #LotusBiscoff #LotusBiscoffDessert #Desserts #Dessertstagram #DessertOfTheDay #DessertsOfInstagram #DessertLover #DessertTime

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