OREO DOUGHNUTS
Servings
12
Prep Time
45 minutes
Cook Time
10 minutes
Calories
180
Soft, fluffy and delicious baked chocolate doughnuts topped with a sweet glaze and crushed Oreos. Our recipe kit makes 12 tasty treats for you to enjoy.
Author:Mon Dessert
Ingredients
Sachet 62.5g - Pastry Flour
Sachet 125g - Pastry Flour
Sachet 20g - Cocoa Powder
Sachet 20g - Cocoa Powder
Sachet 20g - Cocoa Powder
Sachet 5g - Bicarbonate of Soda
- Sachet 5g - Baking Powder
- Sachet 40g - Caster Sugar
- Sachet 85g - Caster Sugar
Sachet 5g - Ground Linseed
Sachet 5g - Ground Linseed
108g Icing Sugar
108g Icing Sugar
250g butter (60g cold cubed for Oreos, 90g melted for doughnut batter, 100g very soft for frosting)
150ml milk (plant or dairy)
two medium organic eggs (optional)
Ingredients included
Additional ingredients needed
Directions
Egg
If you are making a plant based version
Take 10g of ground flaxseeds in a small bowl and pour over 50ml of water and set aside. These are your flax eggs.If you prefer a non plant based version whisk 2 free range organic eggs instead at room temperature.
Oreo dough
Empty the 40g caster sugar sachet, 62.5g sachet pastry flour and 40g cocoa powder (two 20g sachets) into a bowl and make sure any lumps have gone by mixing with fingertips. If very lumpy, it may require sieving.
Add cold cubed butter and crumble with fingertips until you have fine breadcrumbs.
Add 1tbs of water and bring together, until a dough with no stray dry bits form. If too dry, add a touch more water.
Turn the dough out onto your surface and push together into a flat square. Wrap the dough in a tea towel and pop into the freezer for 10 minutes.
In the meanwhile, preheat your oven to 160C, Gas mark 3.
The Doughnuts
Melt 90g butter in a covered non-metallic bowl in a microwave or melt gently in a saucepan. Put 80ml of the melted butter aside in a jug.
With the remaining melted butter, grease your doughnut mould(s) with butter. We recommend using two moulds, but if you have one you can make in batches.
Empty the 125g pastry flour, 20g cocoa, 85g caster sugar, bicarbonate of soda, baking powder into a bowl and make sure any lumps have gone by mixing with your fingertips. If very lumpy, it may require sieving.
In a medium bowl beat 150ml milk, eggs (or flax egg) and drizzle in the 80ml melted butter you set aside.
Baking Oreos
Remove the oreo dough you put in the freezer earlier and roll to a 3mm thickness.
Using the rim of a champagne glass, cut the dough into individual rounds and place on a large parchment-lined baking sheet, with 1.25cm between each Oreo.
Using any remaining scraps of dough, combine together and re-roll out to cut any additional biscuits.
Bake in a preheated oven for 15 minutes and transfer to a cooling rack to cool completely.
Turn the oven up to 180C, Gas mark 4.
Frosting
To make the frosting, beat 100g of very soft butter in the bowl of a stand mixer or a large bowl, using an electric hand whisk or manual whisk.
The butter needs to be very squidgy, so pop into the microwave for 5 second bursts beforehand to get it to a soft consistency.
Sieve all of the icing sugar in a large bowl and add to the soft butter ¼ at a time and whisk on a low setting and gradually get to a high speed on the stand mixer/hand whisk.
*The icing sugar can dust can go everywhere! Use a tea towel over the top of your bowl to minimise this.
Assemble the 4 Oreos by spreading or piping a generous scoop of the icing onto one of the cookies and sandwiching it with another. Give it a light twist and squeeze and scrape any excess off to clear and even out the sides.
Take the 4 sandwiched Oreos and crush them with a rolling pin so you have chunks around 0.5cm in diameter.
Alternatively you might find chopping them up with a large knife easier.
Back to the doughnuts
Pour the wet ingredients into the dry, then gently stir together. Tip in the crushed biscuits and stir again to mix thoroughly.
Pipe or spoon the batter 3/4 of the way up of each cavity of the prepared doughnut mould and bake for 8-10 minutes or until a skewer inserted comes out clean.
*Do this in two batches in you have one mould.
Leave to cool in the mould for a couple of minutes, then gently ease out and place onto a cooling rack. If sticking you may need to wait a little longer to cool. The side on the bottom will be smoother than the top.
Spread the rougher underside of each doughnut with the frosting, then place them back onto the cooling rack.
Crush 1-2 of the remaining Oreos that you haven’t sandwiched into large breadcrumbs. Sprinkle on the biscuit crumbs and voila, your Oreo Doughnuts are finished. Enjoy!
You will most likely have a few ramaining Oreo biscuits left. Enjoy on their own or alternative crush into a milkshake or sprinkled over icecream.
Recipe Video
Recipe Note
*All sachets are recyclable at all major supermarkets. Simply keep them with the rest of your supermarket bags and they will be recycled.
*Wash any new equipment that is in contact with food throughly.
Allergens: Wheat
*Risk of trace particles from manufacturing of Sesame, Soy, Peanuts, Milk, Nuts
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