Cookies and Cream Mini Donuts ➤2024
Cookies and cream filled fried doughnuts, topped with a white chocolate glaze and sprinkled with Oreo crumbs.
Ingredients
FOR THE COOKIES & CREAM FILLING
- 80 ml Thick or heavy cream
- 300 ml Whole milk
- 100 g Superfine sugar (known as granulated sugar in the US)
- 2 tbsp Vanilla extract
- ½ tbsp Salt
- 30 g Cornstarch
- 4 Units Egg yolks
- 10 Units Oreo cookies, crumbed
FOR THE DONUTS
- 160 ml Whole milk
- 2½ tbsp Active dry yeast
- 110 g Unsalted butter
- 4 cups Plain or all-purpose flour
- 70 g Of fine sugar (known as granulated sugar in the US)
- ¾ tbsp Freshly grated nutmeg
- 2 tbsp Vanilla extract
- 2 tbsp Salt
- 3 Units eggs
- 1-2 liters Flavourless cooking oil e.g. sunflower oil
FOR THE WHITE CHOCOLATE GLAZE
- 200 g White chocolate
- 20 g Unsalted butter
- 2 tbsp Light corn syrup or golden syrup
- 2 tbsp Water
- 2 Units Oreo cookies, crumbled
Instructions
FOR THE COOKIES & CREAM FILLING
- Combine the cream, milk, ¼ cup (50g) of sugar, vanilla extract, and salt in a medium-sized saucepan. Warm over medium heat until it starts to gently bubble.
- Remove from the heat.
- In a bowl, beat the egg yolks with the cornstarch and the remaining ¼ cup (50g) of sugar. Gradually whisk in half of the warm milk mixture, ensuring it is well combined. Add the rest of the warm milk and mix thoroughly. Transfer the mixture back to the saucepan and cook over medium-high heat, stirring continuously until it thickens to a custard consistency.
- When the mixture reaches the desired thickness, take it off the heat and whisk for a minute or two to cool slightly. Transfer the custard back to the bowl and let it cool for a few more minutes. To avoid the formation of a skin, place a layer of plastic wrap directly on the surface. Chill in the refrigerator for a minimum of one hour until completely cold. Once chilled, take the custard out of the fridge and whisk it until smooth. In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the custard. Carefully fold in the Oreo crumbs until well mixed. Place the mixture back in the fridge while you prepare the doughnuts.
FOR THE DONUTS
- Heat the milk in the microwave for about 20 seconds, just until it's slightly warmer than your body temperature. Add the yeast and a small pinch of sugar to the milk, then let it sit for five minutes to activate.
- Melt the butter using either the microwave or a saucepan, then transfer it into the bowl of your stand mixer. Add the flour, sugar, nutmeg, vanilla extract, salt, and eggs. Mix on high speed until it comes together into a dough. Swap the beater for a dough hook and knead the mixture for 5 minutes. The dough will be slightly sticky, but that's perfectly fine.
- Transfer the dough to a bowl greased lightly with oil, then cover it with a tea towel or plastic wrap. Set the bowl in a warm spot and let it rise for at least an hour, or refrigerate it overnight. The dough should double in size.
- Turn the dough out onto a well-floured surface and knead it until it becomes less sticky, adding more flour if needed. Roll it out to about ¼ inch thick and use a 4-inch round cookie cutter to shape the doughnuts. Arrange them on a floured baking tray, leaving enough space between each one to prevent them from sticking together as they rise. Place the tray in a cold oven, then position a bowl of boiling water at the bottom of the oven to create steam and help the doughnuts rise. Close the oven door and let them rise for 30 minutes.
- After the doughnuts have finished rising, take them out of the oven. Fill a large saucepan halfway with sunflower oil and heat it over medium-high heat to 190°C (365°F) using a candy or deep-frying thermometer. Gently lower a couple of doughnuts into the hot oil with a spatula. Fry each side for about 30 seconds, though the first one may take a little longer as you adjust the timing. Once golden, carefully remove the doughnuts with a spatula and place them on paper towels to drain excess oil. Continue frying the remaining doughnuts, adjusting the heat as needed to maintain the right temperature. Once all the doughnuts are fried, let them cool completely.
- Use a knife to make a small hole on the side of each doughnut, then carefully pipe the cookies and cream filling inside. Take care not to overfill, as this could cause the doughnut to burst. Make sure to use a wide round nozzle for your piping bag, as the Oreo crumbs could clog a smaller one. Once all the doughnuts are filled, set them aside and prepare the glaze.
FOR THE WHITE CHOCOLATE GLAZE
- Combine the white chocolate, butter, syrup, and water in a small bowl. Heat in the microwave for 20 seconds at a time, stirring after each interval, until the mixture is completely melted and smooth. Dip the top of each doughnut into the glaze, then transfer them to a tray or plate. Top with crumbled Oreos and allow the glaze to set.
Video
Notes
STORAGE
For the best taste, enjoy the doughnuts on the day they're made, though they can be stored in the fridge for up to 2 days.