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yeast donuts with vanilla glaze and crushed Oreo topping
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4.72 from 7 votes

Oreo Donut

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!
Prep Time30 minutes
Cook Time5 minutes
Rise3 hours
Total Time35 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 14 Servings
Calories: 238kcal

Ingredients

For the Yeast Donuts

  • 3 1/2 cups flour
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 2 teaspoons Instant 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

Calories: 238kcal | Carbohydrates: 47g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 18mg | Sodium: 139mg | Potassium: 85mg | Fiber: 1g | Sugar: 22g | Vitamin A: 105IU | Calcium: 33mg | Iron: 1.6mg