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What inspired this Oreo donut recipe
Sometimes, there’s nothing better than an Oreo. Well, except for when you take a bunch of Oreos, crush them up, and put them inside chocolate donuts. And then top those donuts with a thick vanilla frosting and more crushed Oreos.
Are you drooling yet?
When I was little, Rebe and I loved to watch The Parent Trap. In fact, in the years following its debut, I was constantly told that I looked like Lindsay Lohan. In fact, I got told I looked like Lindsay Lohan all the way through college. But by then, every single person would follow up with “but, I mean, before she became a drug addict and all.”
In fact, one time I was out in Brazil and a group of Brazilians thought I was Lindsay Lohan. They proceeded to call me “Leensee” the whole night and took pictures with me.
Tangent. Onto the real story.
So Rebe and I loved to watch The Parent Trap. And there’s that one scene where American Lindsay gives English Lindsay an Oreo. And English Lindsay says how she normally eats them with peanut butter. And then American Lindsay is like “So do I!”
So the second we saw this scene Rebe and I were all about trying this mysterious combo. And from then on, we were obsessed. We would eat Oreos and peanut butter almost every night. Now, I know there is no peanut butter in this recipe. Rather, I am telling the story of my love affair with Oreos. They’re just perfect. I love theeem.
And because I can’t recreate Oreos nearly as well as the original recipe, I prefer to find fun ways to bake with them. Case in point: these magnificent Oreo donuts. They’re soft, yet dense enough from the crushed Oreos to create an almost cakey brownie texture. The glaze has a small amount of cream cheese, which gives it a great tang and offsets the chocolate beautifully. And there are Oreos both in and on top of the donut.
Though cake donuts are typically a breakfast food, these are too good not to be eaten at all times of day. In fact, I had one for dessert last night. And because we don’t want to be too gluttonous, these Oreo donuts are baked, not fried! So they weigh in at a remarkable 130 calories each, before being topped with the vanilla glaze. OK, now it can’t get any better.
Tips for making these Oreo donuts
Finely crush the Oreos — The Oreos going into the batter need to be finely crushed. As in, Oreo powder. You don’t want chunks of Oreo cookies inside the chocolate cake donuts (leave the chunks for the topping!).
Let the donuts cool — Let the Oreo donuts cool completely before adding the frosting. This makes it easier to frost the donuts and prevents the frosting from sliding around and making a mess.
Don’t overfill the pan — Fill the donut pan until the batter just reaches the top and no more. These donuts will poof up in the oven, and you don’t want them overflowing in the oven.
Preheat oven to 350°F. Grease a standard sized donut pan and set aside.
In a large bowl, mix together flour, cocoa powder, brown sugar, baking soda, baking powder, and salt. Set aside.
In a small bowl, whisk egg, milk, vegetable oil, vinegar, and vanilla extract. Add the wet ingredients to the dry, whisking to combine. Gently fold in the crushed Oreos.
Transfer mixture into a pastry bag or large ziplock with a hole cut into the corner. Pipe batter into donut molds, filling 2/3 of the way up the molds. Bake for 10 minutes, or until a knife inserted into the donut comes out clean. Allow to cool 10 minutes before frosting.
While the donuts are cooling, make the frosting. Combine all ingredients in a small bowl, whisking until smooth. The consistency should be thick but still thin enough to form ribbons when you scoop it from the bowl and back down. Dip each donut into the frosting and top with more crushed Oreos. Devour.