Apple Ring Biscoff Doughnuts

Crispy apple rings doughnuts oozing with Biscoff.

10 minutes prep

10 minutes cook

Serves 4

Nell Carter

Ingredients

Apple doughnuts:

3apples (peeled + cored)

Biscoff spread

vegetable oil (for frying)

150gplain flour

1 tspbaking powder

1 tbspsugar

1egg

150mlmilk

pinch of salt

Glaze & coating:

100gicing sugar

2–3 tbspmelted Biscoff spread

splash of milk (to loosen)

Biscoff biscuits (crushed)

Crisp battered apple rings sandwiched with Biscoff, fried until golden, then glazed and sprinkled with crushed biscuits for a warm, indulgent treat.

Method

Peel and core the apples, then slice into ~1cm thick rings. Depending on the size of your apples, you may need an extra one or two to get enough decently sized slices.

Spread a generous teaspoon of Biscoff onto one ring and sandwich with another. Place your apple–Biscoff sandwiches in the freezer for 10 minutes to firm up.

To make the batter, mix the flour, baking powder, sugar and salt in a bowl, then whisk in the egg and milk until smooth.

Heat the oil to 170–180°C.

Dust each apple sandwich lightly in flour, then dip into the batter, turning to coat evenly. Carefully drop into the hot oil, ensuring they don’t touch.

Fry until golden on both sides (around 2–3 minutes), then lift out with a slotted spoon and drain on kitchen paper.

Mix the icing sugar, melted Biscoff and a splash of milk to make a glaze, then dip or drizzle over the warm doughnuts.

Sprinkle with crushed Biscoff biscuits and enjoy warm.