Cookies and Cream Doughnuts

Sour Cream Cake Donuts
3 1/2 cups all purpose flour
1/2 cup Oreo cookie crumbs
1 tbsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon
pinch of nutmeg
1/2 tsp of salt
1 cup granulated sugar
2 eggs
1/3 cup butter, melted
2 tsp vanilla
1 cup sour cream {full fat, none of this low fat rubbish}

Canola oil for frying

Vanilla Glaze
2 cups powdered sugar
1 tsp vanilla
1/3 cup hot water + more if needed

Cream Cheese Icing
4 oz cream cheese, softened
5 oreo cookie icing centers
2 tbsp cream
1/2 tsp vanilla
2 cups powdered sugar

How to make…

Sour Cream Doughnuts

In a large mixing bowl, whisk together flour, oreo cookie crumbs, baking powder, baking soda, cinnamon, nutmeg and salt; make a well in the center and set aside.

In a medium mixing bowl using an electric mixer, cream together eggs, sugar and vanilla until pale and thick. Slowly add in melted butter and beat until combined. Add half of the sour cream in and beat to combine; add the remaining sour cream and beat until smooth and completely combined.

Pour wet ingredients into the well of the dry ingredients and use a spatula to gently fold the wet ingredients into the dry until just combined.

Spoon dough out onto a large piece of plastic wrap, and wrap up tight. Refrigerate the donut dough for at least one hour or over night.

When you are ready to cook your donuts, heat a heavy bottomed pot of at least 3 inches of oil over medium heat to 350 degrees, no hotter and no lower.

While your oil is heating up, lightly flour a cool work surface and turn your donut dough out. Dust the top with flour and roll your dough to about 1 inch thickness. Using a donut cutter {if you have one} cut out your donuts with a 2 inch donut cutter and set the donut holes aside. You should get about 18 doughnuts.

**Note: You will most likely have some scraps, I usually just cut these into more little donut holes rather than re-rolling them. 

Once your oil is heated, gently place 2 -3 donuts at a time into the oil to cook. Once your donuts float nicely to the top, allow them to cook for about 1 more minute before flipping and frying for an additional one minute on the other side. You can always look to see the colour before flipping to check that your donuts are a nice light golden brown before flipping them.

Once cooked, use a slotted spoon and allow the donuts to drip off any excess oil into the pot. Place the cooked donuts onto a wire rack with some paper towel underneath to cool and drip off anymore excess oil. They will be extremely hot, so please take care not to burn yourself.

Allow to cool for a few minutes before dunking into the simple vanilla glaze.

Vanilla Glaze
In a medium mixing bowl, whisk together powdered sugar, vanilla and water to form a fairly thin glaze. If your glaze is too thick to easily dunk the doughnuts in, add more water 1 tbsp at a time.

Set doughnuts back onto the cooling rack to set for 15-20 minutes before dipping in cream cheese glaze.

Cream Cheese Glaze
In a medium bowl, beat together cream cheese, oreo centers and vanilla with an electric mixer fitted with the whisk attachments; beat on high until smooth and creamy.

Add in powdered sugar 1 cup at a time, beating on low until combined. Turn mixer to high and beat for 2 minutes until pale and creamy. You want your glaze to be thick, but thin enough to spoon over the doughnuts.



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