Kirbie's Cravings

Biscoff Filled Donut Holes

photo of Biscoff Filled Donut Holes

While going through my memory card, I realized I never posted about these Biscoff spread filled donut holes. It almost seems like I just made them though because I’ve had insatiable Biscoff cravings lately. I’ve been consuming the cookies like crazy and haven’t gotten sick of them.
photo of Biscoff Filled Donut Holes in a paper cone
For those not yet familiar, Biscoff is a European spice biscuit cookie. The spread is a cookie butter that tastes just like the cookies but in a spreadable format. If you haven’t yet tried it, I highly recommend it. You can find it at some Walmarts, Vons, World Market. You can also buy it from the Lotus Bakery website or on Amazon.

close-up photo of a donut hole cut in half to show the filling

These fluffy bite-sized donut holes are filled with creamy Biscoff spread.
photo of Biscoff Filled Donut Holes
I had some leftover Pillsbury biscuit dough that I needed to use up and so I decided to make some fried donut holes. And since I always have Biscoff spread on hand, I filled them with the spread before frying them. While these were warm, the spread was quite liquidy, though still good. Once they cooled down, the spread becomes thick again. They taste good both ways.
photo of one donut hole

Biscoff filled Donut Holes

Servings: 24 donut holes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Breakfast
Cuisine: American
These fluffy bite-sized donut holes are filled with creamy Biscoff spread.


  • 1 can Pillsbury biscuit dough
  • about 1/2 cup Biscoff spread
  • 1 cup granulated sugar for coating


  • Take each precut dough disc and divide into three even pieces. Take one piece and stretch ball into a flat round disk. Place heaping 1/2 tsp Biscoff spread into center of dough, then seal. Turn dough back into a ball, make sure it is completely pinched sealed so filling won't leak out. Repeat with remaining dough.
  • Heat pot with enough oil deep enough for frying, about 1 - 1 1/2 inches deep. Once oil is hot enough, place several balls inside. Let fry for about 1 minute and flip over to other side. Continue to allow cook until both sides are a a dark golden brown. Remove from frying pan and place on a plate to let cool. You may want to remove one to test and cut open to make sure inside dough is fully cooked. Repeat frying until all dough is used up.
  • While donuts are cooling, pour sugar into a large ziploc bag. After donut holes are cool enough to touch, put them into the ziploc bag and mix the donuts around until they are fully coated before removing from bag. Do this in several batches.

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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2 comments on “Biscoff Filled Donut Holes”

  1. Hi fab recipe can’t wait to make it. Just an FYI tho Biscoff IS Speculoos for those of you across the pond.