Oreo doughnuts

These Oreo ring doughnuts are soft and fluffy, with a hint of chocolate from the cocoa powder and plenty of crushed Oreo biscuits. They’re quick and easy to make, with no yeast needed – bicarbonate of soda gives them their lovely light texture. Just like Cinnabon-style cinnamon rolls, they’re topped with a creamy Philadelphia cream cheese icing. The combination of sweet icing, a slightly salty dough and crunchy Oreo crumbs makes these doughnuts a real treat, especially for Oreo lovers!

Makes about 30–35 doughnuts.

Ingredients for the Oreo doughnuts:

• 500 g Philadelphia-style cream cheese
• 1 large egg
• 2 egg yolks, from large eggs
• 3 tbsp thick sour cream
• 6 tbsp caster sugar
• 1 tsp bicarbonate of soda
•  2–2½ cups plain flour
• 4 tbsp cocoa powder

All the ingredients should be at room temperature.

Place all the ingredients in a bowl or the bowl of a stand mixer. Knead by hand or mix until you have a soft, smooth dough that is no longer sticky. It’s best to start with 2 cups of flour and gradually add more if needed. Bear in mind that the less flour you use, the more delicate the doughnuts will be.

Turn the dough out onto a lightly floured surface and roll it out to about 5 mm thick. Cut out ring doughnuts using two round cutters of different sizes (I used cutters measuring 7 cm across). Gather the scraps, knead them together, roll out again and cut out more doughnuts.

Heat the oil in a large, deep saucepan or frying pan to 175°C. Fry the doughnuts in batches for about 1½ minutes on each side, until evenly golden. Avoid overcrowding the pan, as this will cause the oil temperature to drop too much.

Remove the doughnuts with a slotted spoon and drain on kitchen paper. Leave to cool.

Ingredients for the cream cheese icing:

• 45 g butter
• 1–1¼ cups icing sugar
• 150 g Philadelphia-style cream cheese
• 1 tsp vanilla extract
• 2–4 tbsp milk

All the ingredients should be at room temperature.

Place the butter and icing sugar in the bowl of a stand mixer and beat until light and fluffy. Add the cream cheese and beat until smooth. Gradually add the milk, mixing until you have a pourable icing. Adjust the consistency by adding more or less milk.

Additionally:

• crushed Oreo biscuits (1 packet, although you won’t need the whole packet)

Dip each cooled doughnut halfway into the cream cheese icing, then place on a serving plate and sprinkle with crushed Oreo biscuits. The icing will remain soft.

Enjoy!