If you follow us in social media you probably know that we practically do a new donut recipe every week. Donut day is our favorite day of the week. This Tim we are making oreo donuts with oreo cream cheese filling. So good. Oreo donuts recipe
We need to apologize in advance for the quality of the pictures from this post, we didn’t have natural light to film so in half of them we had to use artificial light. I PROMISE this recipe is worth it okay!!!!
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Jump to Recipe—
You can also use this Oreo donuts recipe plain like a glazed donut. You can change the filling ingredients, double the recipe and you can try to bake them if you want, we have never tried it before tho but if you want to try lol.
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Ingredients
YOU NEED
- Water
- Active dry yeast
- Sugar
- All purpose Flour
- Butter
- Milk
Ingredients
YOU NEED
- Oreos
- Heavy whipping cream
- Cream cheese
- Condensed milk
- Icing sugar
- Vanilla
Baking
If you want to make this recipe you should be frying the donuts, its gonna turn out so much butter and also i dont know how its gonna turn out if you bake them on the oven.
You dont have to check the oil temperature I promise, just make sure it’s hot. You want to grab a tiny piece of dough and put it in the oil when you feel like it might be ready. If you see some bubbles NOT A LOT it means that you can use it. If you see way too many bubbles just wait till the oil gets colder?
You want to throw the donut to the oil and then when it’s there, remove the parchment paper, try to do it fast so it gets an even color. Here you can see an example of the bubbles when frying if you want to know lol.
Kneading process
I will always recommend you to buy a stand mixer, you can find them on amazon for literally less than 50 dollars. Theyre really cheap, then you can also buy an expensive one but that’s up to you and the use you want to give it.
If you knead it without a stand mixer it’s probably gonna take a little more time, you should also keep in mind that this dough is super sticky. Please dont add any more flour. I promise i promise we are giving you the right recipe. If you feel it super imposible add JUST 1 TABLESPOON. It’s really sad when you guys dm me saying that you added way more flour and they turned out like rocks. I mean.. 🙁
Sponge
We are starting first with our sponge, using lukewarm water, sugar and active dry yeast. We need to allow this to set and start to bubble for about 10 or 15 minutes, if you see your sponge mix not bubbling its time to change your yeast and start this step over, if we don’t have an active yeast the dough is not gonna proof and it will be hard rock impossible to eat.
Maybe your yeast is alive but you used way too hot water and you un a lived it if you know what i mean. Make sure the water is not too hot it should be like room temperature warm. If you touch it and it feel hot just leave it for a bit till it cools down.
Process
Filling
Making this filling made me almost cry:,) we didn’t know what we were doing okay we were just mixing stuff trying to make it make sense, it did. I promise it turns out good. BUT when we chóped the Oreos and mixed it with the cream mix, it was so not nice to see. We had to add some more chopped oreos on top so we didn’t see the texture anymore.. so maybe you find the color gloss, just close your eyes when mixing 🙂
Please this looks so so good.
RECIPE in cups and grams
INGREDIENTS:
Sponge:
- 50 ml lukewarm water (1.69 floz)
- 1 teaspoon active dry yeast
- 1 tablespoon granulated sugar
Dough:
- 1 egg
- 50 ml warm milk (1.69 floz)
- 30 grams butter (1.06 oz)
- 220 grams all purpose flour (1.76 cups)
- 30 grams sugar (1.06 oz)
Filling:
- 200 Grams Cream cheese (7.06 oz)
- 75 ml Heavy whipping cream (2.54 floz)
- 1 tablespoon Vanilla
- 4 tablespoons Condensed milk
- 45 grams Powdered sugar (1.59 cups)
- 10 oreo cookies
- 500 ml Sunflower seeds oil for frying (2.1 cups)
Coating:
- 200 grams white chocolate (1.52 cups)
- 3 big oreos
- 5 tiny oreos
INSTRUCTIONS:
1)First step, sponge
First of all we need to start making our sponge or yeast mixture. Use a bowl or a jar and add lukewarm water, active dry yeast and granulated sugar. Cover with damp paper and allow it to rest for about 10-15 minutes in a warm place. You will know its ready when you start seeing bubbles on top of it.
2)Second step, sift flour
Add granulated sugar in a mixing bowl.
You want to sift the all pulse flour with a sieve, this will give Air to the flour and will also prevent lumps in the dough.
3)Third step, ingredients
Go ahead and add the rest of the dough ingredients, egg, warm milk, butter and the yeast mixture when its ready.
4)Forth step, knead
You want to knead this dough for about 25 minutes. If you can use a stand mixer this will be so much easier since it’s super sticky and hard to work with. You dont have to add any more flour, i promise this is the correct recipe. Use the dough hook on medium speed.
If you dont have a stand mixer you can just knead it by hand maybe for a little bit more time.
5)Fifth step, first proof
Grease a clean and dry bowl, put the dough and cover with plastic wrap, damp paper or kitchen cloth. You want to leave it in a place that feels warm for about 1h and 30 minutes. This is the approximate size it should have after this time.
6)Sixth step, shape
After this time has passed, put a big piece of parchment paper in your surface, throw in some flour and toll out your dough with a rolling pan.
Make it about 1.5 cm or 1/2 inch thick. Now you can use a glass, cookie cutter, whatever you have, rub in a paper with oil and cut, leave more distance than we did from each other so the next step is easier.
7)Seventh step, second proof
Cut each paper with the donut on top? Does it make sense?? Just cut the paper, bigger than the actual size of the donut because it will grow and this paper is gonna help us fry the donuts without burning our hands.
After you have cut each of them individually put them in a pan or don’t and cover with plastic wrap on top, to prevent them donuts to dry. Allow them to proof for 30-35 minutes in a warm place.
8)Eight step, frying
You want to fry the donuts, put them in the hot oil with the help of the paper so you don’t burn your fingers and then remove the paper with the help of chopsticks or whatever you want to use, not your fingers,
You will know if it’s the right temperature when it starts to bubble but not a lot. I don’t know the temperature but you dont really need to know. If it’s too hot, raw on the middle. Too cold, it’s not gonna cook.
9)Ninth step, filling
In a mixing bowl add condensed milk, cream cheese and vanilla. Try to mix it until you see it super smooth. In another bowl you want to use heavy whipping cream and powdered sugar. Mix with a whisk until you see firm peaks. Do not over mix or you are gonna end up having butter.
Now you want to break oreos and mix them with the cream cheese. Add the whipped cream and mix carefully with the help of a spatula.
10)tenth step, decorate
Fill your piping bag with this filling and also make sure to make a hole right where you want to put the piping bag in, because even with the tip its gonna move and idk the donut is way too soft to support this.
For the outside we melted white chocolate, but you can do whatever. Some oreos on top and yum yum you can eat it now.
Oreo donuts with oreo cream cheese filling
Ingredients
Sponge:
- 50 ml lukewarm water
- 1 teaspoon active dry yeast
- 1 tablespoon granulated sugar
Dough:
- 1 egg
- 50 ml warm milk
- 30 grams butter
- 220 grams all purpose flour
- 30 grams sugar
Filling:
- 200 Grams Cream cheese
- 75 ml Heavy whipping cream
- 1 tablespoon Vanilla
- 4 tablespoons Condensed milk
- 45 grams Powdered sugar
- 10 oreo cookies
frying
- 500 ml Sunflower seeds oil for frying
Coating:
- 200 grams white chocolate
- 3 big oreos
- 5 tiny oreos
Instructions
1)First step, sponge
- First of all we need to start making our sponge or yeast mixture. Use a bowl or a jar and add lukewarm water, active dry yeast and granulated sugar. Cover with damp paper and allow it to rest for about 10-15 minutes in a warm place. You will know its ready when you start seeing bubbles on top of it.
2)Second step, sift flour
- Add granulated flour in a mixing bowl.
- You want to sift the all pulse flour with a sieve, this will give Air to the flour and will also prevent lumps in the dough.
3)Third step, ingredients
- Go ahead and add the rest of the dough ingredients, egg, warm milk, butter and the yeast mixture when its ready.
4)Forth step, knead
- You want to knead this dough for about 25 minutes. If you can use a stand mixer this will be so much easier since it’s super sticky and hard to work with. You dont have to add any more flour, i promise this is the correct recipe. Use the dough hook on medium speed.
- If you dont have a stand mixer you can just knead it by hand maybe for a little bit more time.
5)Fifth step, first proof
- Grease a clean and dry bowl, put the dough and cover with plastic wrap, damp paper or kitchen cloth. You want to leave it in a place that feels warm for about 1h and 30 minutes. This is the approximate size it should have after this time.
6)Sixth step, shape
- After this time has passed, put a big piece of parchment paper in your surface, throw in some flour and toll out your dough with a rolling pan.
- Make it about 1.5 cm or 1/2 inch thick. Now you can use a glass, cookie cutter, whatever you have, rub in a paper with oil and cut, leave more distance than we did from each other so the next step is easier.
7)Seventh step, second proof
- Cut each paper with the donut on top? Does it make sense?? Just cut the paper, bigger than the actual size of the donut because it will grow and this paper is gonna help us fry the donuts without burning our hands.
- After you have cut each of them individually put them in a pan or don’t and cover with plastic wrap on top, to prevent them donuts to dry. Allow them to proof for 30-35 minutes in a warm place.
8)Eight step, frying
- You want to fry the donuts, put them in the hot oil with the help of the paper so you don’t burn your fingers and then remove the paper with the help of chopsticks or whatever you want to use, not your fingers,
- You will know if it’s the right temperature when it starts to bubble but not a lot. I don’t know the temperature but you dont really need to know. If it’s too hot, raw on the middle. Too cold, it’s not gonna cook.
9)Ninth step, filling
- In a mixing bowl add condensed milk, cream cheese and vanilla. Try to mix it until you see it super smooth. In another bowl you want to use heavy whipping cream and powdered sugar. Mix with a whisk until you see firm peaks. Do not over mix or you are gonna end up having butter.
- Now you want to break oreos and mix them with the cream cheese. Add the whipped cream and mix carefully with the help of a spatula.
10)tenth step, decorate
- Fill your piping bag with this filling and also make sure to make a hole right where you want to put the piping bag in, because even with the tip its gonna move and idk the donut is way too soft to support this.
- For the outside we melted white chocolate, but you can do whatever. Some oreos on top and yum yum you can eat it now.
Video
Nutrition
Make sure to send us pictures when you make it and if you post it in your ig story we will be able to repost it!!! Yay so cool a repost. (not really but we wanna see what you make) i hope you liked this reo donuts recipe.
Oh Also i dont think everyone knows this but its two people on this account we are sisters, i dont know if u care but yeah. okay bye i have to write 20 more recipes.
Archersfood
archersfood
