Friday, August 31, 2012

Oreo Doughnuts with Vanilla Glaze

It was my last full week at Michael's, so I wanted to make something special for my last morning on shipment for my Michael's family. Everyone there just has ranted about the Dunkin' Donuts' oreo doughnuts, so I thought I'd attempt to recreate them using my fabulous Wilton doughnut pan. 

2c Cake Flour*
3/4c Sugar
2tsp Baking Powder
1.5tsp Vanilla
1tsp Salt
3/4c Buttermilk
2 Eggs (Lightly Beaten)
2tbsp Butter (Melted)

For the glazed topping
1.5c Powdered Sugar
3tbsp Milk
1tsp Vanilla
Chopped oreos

*Note: If you don't have cake flour, just add two tablespoons of corn starch and two more tablespoons of flour for each cup of flour used

OVEN: 425F
BAKE: 10-11min

1. In a large bowl, combine flour, sugar, baking powder, and salt.

2. Add in eggs, buttermilk, and vanilla and stir just until it is completely smooth. Don't over mix. 

3. Spoon the batter into a greased doughnut pan. It should be about 2/3 full. You might need to shake the pan a little to help the batter spread out. 

4. Bake the donuts. You can tell they're done when the dough springs back after you poke it with a finger. Place the donuts onto a cooling rack and let them sit for about ten minutes. They'll be darker on one side than another. 

If you make these doughnuts the night before you want to serve them, wait to glaze them and add the oreos until morning. If not, proceed--

5. Set a cooling wrack over a cookie sheet and line up your donuts so they're ready to be dipped. 

6. Chop up about 15 oreo cookies into small pieces and then put them into a bowl big enough that you can dip the doughnut into it. 

7. In a medium saucepan, combine the powdered sugar, vanilla, and milk over medium heat. Stir until combined and is nice and smooth. You'll want the glaze to be nice and thick, so add as much powdered sugar as you see fit. I kept my burner on (I have an electric oven) so I could reheat the glaze about four times during the dipping process. If you don't want to do this, fill a bowl with hot water and then set the saucepan in it to keep the glaze warm. 

8. Dip the doughnut upside down in the glaze and let some of it run off, then dip it into the chopped oreos. Spin the doughnut a little bit to ensure even coverage. Replace onto the cooling rack and let harden for about 10 minutes before serving. 

If you're eating these the next day, I'd pop them into the microwave for about 10-15seconds to warm them up. The oreos will suck the moisture out of the doughnuts when you store them overnight, so the doughnuts will dry out and will need the microwave to make them moist again. 

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