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To make your baked speculoos doughnuts, gather these key items: - 1 cup all-purpose flour - 1/2 cup brown sugar, packed - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg - 1/4 teaspoon salt - 1/2 cup buttermilk (or a milk mix with vinegar) - 1/4 cup unsweetened applesauce - 1 large egg - 1 teaspoon vanilla extract - 1/4 cup creamy speculoos spread (for filling) - Powdered sugar (for dusting) These ingredients work together to create a soft, flavorful treat. The spices, like cinnamon and nutmeg, give warmth. The speculoos spread adds a sweet, creamy center that delights. You can even swap the buttermilk with a milk-vinegar mix if needed. This keeps the doughnuts moist. The applesauce replaces some fat, making them lighter. Gather these simple ingredients, and you are ready to bake. Enjoy the process! {{ingredient_image_2}} First, preheat your oven to 350°F (175°C). This step is key for even baking. While the oven warms up, grab your doughnut pan. Lightly grease it with cooking spray. This will help the doughnuts come out easily later. In a large bowl, combine the all-purpose flour, packed brown sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Mix these dry ingredients well with a whisk. You want a smooth, lump-free mixture. This blend gives your doughnuts a great flavor. In a different bowl, mix the buttermilk, unsweetened applesauce, egg, and vanilla extract. Whisk these together until they are smooth and blended well. This wet mixture adds moisture and flavor to your doughnuts. Now, carefully pour the wet mixture into the bowl with the dry ingredients. Gently stir until they are just combined. Don’t overmix; a few lumps are okay. Next, transfer the batter into a piping bag or a resealable plastic bag with a snipped corner. This makes filling the doughnut cavities easy. Fill each doughnut cavity halfway with the batter. Add a small dollop of speculoos spread into the center of each. Then, top with more batter until each cavity is about three-quarters full. Place the pan in the preheated oven and bake for 12-15 minutes. Check for doneness by inserting a toothpick; it should come out clean. After baking, remove the pan from the oven. Let the doughnuts cool in the pan for about 5 minutes. Then, gently move them to a wire rack to cool completely. Once cool, dust them generously with powdered sugar. This adds a lovely touch and makes them even more delicious! To ensure your baked speculoos doughnuts come out just right, follow these tips: - Right Texture and Flavor: Use fresh ingredients. This helps the doughnuts rise and taste great. Make sure your baking powder and baking soda are not expired. They are key to a light doughnut. - Avoid Overmixing the Batter: When you mix the wet and dry ingredients, stir gently. It’s okay to have lumps. Overmixing can make your doughnuts tough. Aim for a smooth mixture, but don’t worry about every lump. For a beautiful finish, consider these plating and garnishing ideas: - Plating Suggestions: Arrange your doughnuts on a pretty plate. You can sprinkle some extra cinnamon around them for a nice touch. A colorful plate can make your doughnuts pop. - Serving Ideas and Pairings: Serve these doughnuts with a cup of coffee or tea. They also pair well with a scoop of vanilla ice cream. You can even drizzle some extra speculoos spread on top for a sweet treat. Pro Tips Use Fresh Spices: For the best flavor, ensure your ground spices like cinnamon and nutmeg are fresh. Old spices can lose their potency and will not provide the same aromatic experience. Don’t Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to dense doughnuts rather than light, fluffy ones. Experiment with Fillings: While speculoos spread is delicious, feel free to experiment with other fillings like chocolate ganache or fruit preserves for unique flavor combinations! Cooling Matters: Allow the doughnuts to cool completely before dusting with powdered sugar to prevent it from melting and creating a messy presentation. {{image_4}} You can change the taste of your baked speculoos doughnuts in fun ways. Adding chocolate chips makes them rich and sweet. Just sprinkle in half a cup of chips when mixing. You can also try other fillings like fruit jams or nut butter for a twist. Using different spices can create new flavors too. If you love heat, add some ground ginger or cardamom. Mix in a dash of allspice for a warm kick. You can also swap the cinnamon for pumpkin pie spice. Each option gives a new spin on the classic doughnut. If you need gluten-free doughnuts, use a gluten-free flour blend. Look for one that has xanthan gum for the best texture. You can also swap the buttermilk with a mix of almond milk and vinegar. This keeps the doughnuts moist and fluffy. For vegan doughnuts, replace the egg with flaxseed meal. Mix one tablespoon of flaxseed with two and a half tablespoons of water. Let it sit for five minutes to thicken. You can also use plant-based milk instead of buttermilk. These swaps keep the taste delicious while meeting your needs. To keep your baked speculoos doughnuts fresh, store them at room temperature. Place them in an airtight container. This helps to lock in moisture and flavor. Avoid direct sunlight and heat, as they can dry out the doughnuts. If you want to store them for longer, you can refrigerate them. Wrap each doughnut in plastic wrap before placing them in the fridge. This keeps them moist and fresh for a few days. For even longer storage, consider freezing your doughnuts. Place them in a single layer on a baking sheet. Freeze them for about an hour until solid. After that, transfer the doughnuts to a freezer-safe bag. They can last up to three months in the freezer. Just remember to thaw them at room temperature before enjoying. Baked doughnuts last about 2-3 days at room temperature. In the fridge, they can stay fresh for about a week. If you freeze them, they maintain their quality for about three months. Always check for signs of spoilage before eating. Enjoy your delicious treats while they are fresh! Can I use a different type of flour? Yes, you can use whole wheat flour or gluten-free flour. Just note that it may change the texture. Whole wheat flour makes them denser. Gluten-free flour requires a blend for the best results. What can I substitute for buttermilk? You can mix regular milk with vinegar. Use 1/2 cup of milk with 1/2 teaspoon of vinegar. Let it sit for five minutes before using. This mimic buttermilk's tangy flavor. How do I know when my doughnuts are baked? Insert a toothpick into a doughnut. If it comes out clean, they are ready. They should also look golden and spring back when pressed lightly. Can I make these ahead of time? Yes, you can. Bake them a day before. Store them in an airtight container. Dust with powdered sugar just before serving for freshness. Baked Speculoos doughnuts are easy to make with simple ingredients. We covered the key steps from mixing to baking and cooling. Don’t forget the special tips for perfect texture and taste. You can even explore fun variations and ways to store them. These doughnuts can bring joy to your kitchen and impress everyone. So, gather your tools, try the recipe, and enjoy these delicious treats. You'll be proud of your baking skills!

Baked Speculoos Doughnuts

Deliciously spiced baked doughnuts filled with creamy speculoos spread.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 1/2 cup brown sugar, packed
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup buttermilk (or substitute with 1/2 cup milk mixed with 1/2 teaspoon vinegar)
  • 1/4 cup unsweetened applesauce
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup creamy speculoos spread (to be used as a filling)
  • to taste none Powdered sugar (for dusting)

Instructions
 

  • Preheat your oven to 350°F (175°C). Lightly grease a doughnut pan with cooking spray to prevent sticking.
  • In a large mixing bowl, combine the all-purpose flour, packed brown sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Whisk together until all dry ingredients are evenly distributed and there are no lumps.
  • In a separate bowl, whisk together the buttermilk, unsweetened applesauce, egg, and vanilla extract until the mixture is smooth and well blended.
  • Carefully pour the wet mixture into the bowl with the dry ingredients. Gently stir until just combined, being cautious not to overmix; a few lumps are perfectly fine.
  • Transfer the batter into a piping bag or a resealable plastic bag with the corner snipped off. This will make it easier to fill the doughnut cavities.
  • Fill each doughnut cavity about halfway with the batter, then add a small dollop of speculoos spread in the center of each. After adding the speculoos, top with more batter until the cavities are about three-quarters full.
  • Place the pan in the preheated oven and bake for 12-15 minutes. The doughnuts are done when a toothpick inserted into one comes out clean, with no batter sticking to it.
  • Once baked, remove the pan from the oven and allow the doughnuts to cool in the pan for about 5 minutes. Then, gently transfer them to a wire rack to cool completely.
  • When the doughnuts are completely cool, dust them generously with powdered sugar before serving. Enjoy your deliciously spiced treats!

Notes

Arrange the doughnuts on a decorative plate and sprinkle a bit of extra cinnamon around for a lovely touch!
Keyword baked, dessert, doughnuts, speculoos