You know why they are called Oreo Overload Donuts? Because so many Oreos happening in these donuts – in the batter and on the topping! So, so good… you may need to double the recipe.
I am supposed to share something healthy today coz after all those foods I have enjoyed during the holidays, I need something light and healthy. I guess my tummy still wants something sweet and naughty. 😛
Because… Who could resist donuts with Oreos? So many Oreos happening in these donuts -Oreos in the batter and lots of Oreo topping. Yay!
But wait… these donuts are not like the soft, airy, light donuts. These are dense and heavy, but they are delicious. I made six and I wished I doubled the recipe.
The Oreos to be included in the batter should be finely crushed, but I was too lazy to take out the food processor – I did it using a ziplock bag and of course, I didn’t get finely crushed Oreos. So I had a hard time piping the batter to the donut pan. Ugh! As I always say >> I will do better next time…
With all the mess I think I made (the Oreos not being finely crushed and the fact that I haven’t smoothened the top of the batter before baking), these donuts turned out so good. Of course, these are Oreo Overload Donuts. 😉
I am sharing these with my lovely friends at Fiesta Friday # 206. Shinta and Diann will be with us this week! Yay! 😀
Oreo Overload Donuts
Ingredients:
For the batter:
- 10 Oreos, filling removed & chocolate biscuits are finely crushed
- 125 g all purpose flour
- 45 g sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 90 ml milk
- 1 egg, room temperature
- 1/2 tsp vanilla extract
- 45 ml vegetable oil
For the toppings:
- 6 Oreos, roughly chopped
- 150 g white chocolate, chopped and melted
Instructions:
- Preheat oven to 325 F. Spray a 6-hole donut pan. Set aside.
- Remove the filling of the 10 Oreos and place in a heatproof bowl. Set aside. As for the biscuits, finely crush using a food processor or a ziplock bag & rolling pin.
- In a bowl, add flour, sugar, baking powder and salt. Mix until combined.
- In another bowl, add milk, egg, vanilla extract and oil. Give it a good mix and add this mixture to the dry ingredients. Mix just until combined.
- Add finely crushed Oreos to the batter and mix, but do not overmix.
- Transfer the batter to a piping bag and cut the corner. Pipe into the prepared donut pan up to 2/3 full.
- Bake for 8-10 minutes or until a toothpick inserted comes out clean. Let the donuts rest for about 5 minutes & transfer to a cooling rack to cool further.
For the topping:
- In the bowl with the Oreo filling, add chopped white chocolate. Melt in a microwave oven, stirring every after 15 seconds interval.
- In a shallow dish, add roughly chopped Oreos.
- Take the cooled donuts and dip the top into the melted white chocolate. Let them sit on the cooling rack for about 2 minutes before putting the Oreo crumbs on top of the white chocolate topping. Dip donuts with white chocolate topping into the Oreo crumbs and return back to the cooling rack. You may also just press the Oreo crumb topping over the melted white chocolate topping, but very gently.
Source recipe: Oreo Overload Donuts by The First Year Blog
Note: You can keep in an airtight container for up to 4 days.
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