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Home/ Dessert Ideas/We Need These Oreo Donuts In Our Lives!

We Need These Oreo Donuts In Our Lives!

Editor

Friday, June 8, 2018

Is there a more perfect mash-up imaginable? I didn’t think so. These Oreo Donuts are moist and flavorful — and the batter is filled with Oreos. The bright white icing is a nod to the cream filling and the donuts are showered with — you guessed it — more Oreos!

Because they’re baked instead of fried, these are an easy treat that can be whipped up on a moment’s notice — with no fuss or mess. They stay fresh for several days at room temperature, and my entire family agrees that these need to happen on a regular basis.

You DO have to break them in half to dunk in your glass of milk, but I don’t think you’ll mind.

Ingredients:

1 egg
1/3 cup buttermilk
4 tablespoons butter, melted and slightly cooled
1 teaspoon vanilla
3/4 cup flour
1/3 cup unsweetened cocoa powder (Dutch processed or natural)
1/4 cup light brown sugar
1/4 cup granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
6 Oreos, finely crushed

Icing Ingredients

1/4 cup butter, softened
1/4 cup shortening
2 cups confectioners’ sugar
2 teaspoons vanilla
4 tablespoons milk

Instructions:

Make the donuts: preheat oven to 350 F; grease two standard size donut pans.
Whisk egg, buttermilk, butter, and vanilla in a medium bowl. Add all dry ingredients except the Oreos, and whisk until well blended. Gently fold in half the crushed Oreos (reserve the rest).
Transfer the batter to a zip-top bag and snip an opening in the corner. Fill the wells of your donut pans about halfway. Bake for 10 minutes or until a toothpick tests clean; transfer donuts to a wire rack to cool completely.
Make the icing: beat the butter, shortening, confectioners’ sugar, and vanilla until smooth and well blended. Add milk, one tablespoon at a time, until icing is still thick but pourable. Dip cooled donuts into icing and place on a wire rack set over a baking sheet (to catch drips). Sprinkle with reserved Oreo crumbs and let set.

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