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Speculoos (Or Biscôme?) Baked Doughnuts

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1/2 cup (120 ml) any vegan milk (plain or vanilla)

1/2 cup (100 g) Sucanat

2 teaspoons ginger powder

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground white pepper

1/2 teaspoon fine sea salt

1/4 cup (56 g) vegan butter, melted or 1/4 cup (60 ml) peanut oil or other neutral-flavored oil

6 ounces (170 g) any vegan yogurt (plain or vanilla)

6 tablespoons (90 g) speculoos spread (homemade or store-bought)

2 1/2 cups (300 g) whole wheat pastry flour

2 teaspoons instant dry yeast (or a packet [2 1/4 teaspoons] of active dry yeast

1 teaspoon baking powder

Non-stick cooking spray

1/2 cup (120 ml) vegan creamer (plain or vanilla, I like to use unsweetened MimicCreme)

1 cup (176 g) vegan semisweet chocolate chips

2 tablespoons (30 g) speculoos spread (homemade or store-bought)

About 10 vegan speculoos cookies, crushed to sprinkle over ganached doughnuts

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