Make Oreo Donuts your next donut fix! Soft and airy yeast donuts topped with vanilla frosting and chopped Oreos, these homemade treats are a crowd pleaser!
Hello everyone! I am Sanna, an avid baker, and the blogger behind Woman Scribbles where I share baking and dessert recipes. Lalaine and I share a mutual love for great food, so when she asked if I could guest post on Onion Rings and Things, I was excited and readily said yes!
Yeast donuts are my favorite things to make and I am taking them to the next level with a creamy vanilla glaze and crushed Oreo cookies. Soft, airy and perfectly sweetened, these are not your everyday donuts!
How to Make Oreo Donuts
I use my tried and true yeast donut recipe which yields the softest and airiest donut you’ll be hard-pressed to resist. I also included a vanilla glaze from scratch, but you can also use store-bought vanilla frosting if you like and adjust the consistency by whisking in a bit of milk.
Working with yeast can be a little intimidating but don’t be! Just refer to the step-by-step tutorial below, and you’ll have a scrumptious batch of sweet treats you’ll love for breakfast or snack in no time.
Step 1: Preparing the Yeast Dough
- In a large mixing bowl, whisk together 3 cups of the all-purpose flour, sugar, salt, and active dry yeast.
- In another bowl, stir together the milk, vanilla extract, and melted butter. Add to the dry ingredients.
- Add the egg and using a wooden spoon, stir everything together until a soft, sticky dough is formed and gathered in the center of the bowl.
- Cover the bowl and let the dough rest for about 5 minutes. Note that the dough will be very sticky, but It will gradually lose its stickiness once it’s kneaded.
- Generously dust a flat working surface with some of the remaining 1/2 cup of flour. Turn the dough over to the floured surface.
Step 2: Kneading and Rising
- Knead the dough, adding flour gradually as needed if the dough sticks to the working surface or hands. You do not have to use the entire 1/2 cup of flour. Add only as needed to make the dough manageable and to keep from sticking. If the dough feels dry and stiff, you have added too much flour.
- Continue to knead until the dough is smooth and elastic. To test, take a small portion of dough, stretch it out to form a little square using your fingers. The dough should form a translucent window in the center before it tears.
- Shape the dough into a ball, brush lightly with oil and put in a bowl. Cover the bowl and let the dough rise for about 1 1/2 to 2 hours or until double in size.
Step 3: Cutting and Deep-frying
- Using a rolling pin, roll the dough to 1/4 inch thickness. Using a 2 1/2-inch diameter donut cutter, cut 14 circles from the dough.
- Arrange them in a single layer on a parchment-lined baking sheet lined with parchment paper along with the donut holes. Cover loosely with plastic wrap or a clean kitchen towel and let rise for another hour.
- In a deep fryer or a medium heavy-bottomed saucepan, heat about 5 cups of oil to 350 F. Check temperature of oil using a thermometer. Carefully lower the donuts, 2 or 3 at a time, and cook until the underside is lightly golden. Turn over donuts and cook on the other side. Cook the donut holes for about 1 to 2 minutes or until lightly golden.
- Remove the donuts from the pan and drain on a baking sheet lined with paper towels.
The most cumbersome part of this donut recipe, in my opinion, is the deep frying; now that it’s out of the way, we’re ready for the best part which is dipping one side of the donuts in a creamy vanilla glaze and piling all the crushed Oreos we possibly can on top!
How to Make Vanilla Glaze for Donuts
- In a bowl, place 2 cups of powdered sugar. Gradually add six tablespoons milk, whisking vigorously, until smooth. Add one teaspoon vanilla extract and about a pinch or two of salt.
- The glaze should have a nice fluid consistency but not too runny. Add more sugar or more milk if needed to achieve the desired thickness.
For the donut holes, you can roll them in a mixture of granulated sugar and cinnamon for a fun and tasty mini treats. Enjoy!
Ingredients
For the Yeast Donuts
- 3 1/2 cups flour
- 1/4 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons active dry yeast
- 1 cup warm milk
- 2 tablespoons melted butter
- 1/2 teaspoon vanilla extract
- 1 egg
- 5 cups canola oil
- 14 pieces Oreo cookies, coarsely chopped
For the Vanilla Glaze
- 2 cups powdered sugar
- 6 tablespoons milk
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
Instructions
For the Yeast Donuts
- In a large mixing bowl, whisk together 3 cups of the all-purpose flour, sugar, salt, and active dry yeast.
- In another bowl, stir together the milk, melted butter, and vanilla extract. Add to the dry ingredients.
- Add the egg and using a wooden spoon, stir everything together until a soft, sticky dough is formed and gathered in the center of the bowl.
- Cover the bowl and let the dough rest for about 5 minutes. Note that the dough will be very sticky but It will gradually lose its stickiness once it’s kneaded.
- Generously dust a flat working surface with some of the remaining 1/2 cup of flour. Turn the dough over to the floured surface.
- Knead the dough, adding flour gradually as needed if the dough sticks to the working surface or hands. You do not have to use the entire 1/2 cup of flour. Add only as needed to make the dough manageable and to keep from sticking. If the dough feels dry and stiff, you have added too much flour.
- Continue to knead until the dough is smooth and elastic. To test, take a small portion of dough, stretch it out to form a little square using your fingers. The dough should form a translucent window in the center before it tears.
- Shape the dough into a ball, brush lightly with oil and put in a bowl. Cover the bowl and let the dough rise for about 1 1/2 to 2 hours or until double in size.
- Using a rolling pin, roll the dough to 1/4 inch thickness. Using a 2 1/2-inch diameter donut cutter, cut 14 circles from the dough.
- Arrange them in a single layer on a parchment-lined baking sheet lined with parchment paper along with the donut holes. Cover loosely with plastic wrap or a clean kitchen towel and let rise for another hour.
- In a deep fryer or a medium heavy-bottomed saucepan, heat about 5 cups of oil to 350 F.
- Carefully lower the donuts, 2 or 3 at a time, and cook until the underside is lightly golden. Turn over donuts and cook on the other side. Cook the donut holes for about 1 to 2 minutes or until lightly golden.
- Remove the donuts from the pan and drain on a baking sheet lined with paper towels.
- Dip one part of the donuts in the vanilla glaze to coat and top with chopped Oreo cookies.
For the Vanilla Glaze
- In a bowl, place powdered sugar. Gradually add milk, whisking vigorously, until smooth.
- Add 1 teaspoon vanilla extract and about a pinch or two of salt.
- The glaze should have a nice fluid consistency but not too runny. Add more sugar or milk if needed to achieve the desired thickness.
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
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