<\/p>\n

\n

These Oreo ring doughnuts are soft and fluffy, with a hint of chocolate from the cocoa powder and plenty of crushed Oreo biscuits. They\u2019re quick and easy to make, with no yeast needed \u2013 bicarbonate of soda gives them their lovely light texture. Just like Cinnabon-style cinnamon rolls, they\u2019re 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!<\/em><\/p>\n<\/blockquote>\n

Makes about 30\u201335 doughnuts.<\/span><\/p>\n

Ingredients for the Oreo doughnuts:<\/span><\/p>\n

\n
• 500 g Philadelphia-style cream cheese<\/li>\n
• 1 large egg<\/li>\n
• 2 egg yolks, from large eggs<\/li>\n
• 3 tbsp thick sour cream<\/li>\n
• 6 tbsp caster sugar<\/li>\n
• 1 tsp bicarbonate of soda<\/li>\n
• \u00a02\u20132\u00bd cups plain flour<\/li>\n
• 4 tbsp cocoa powder<\/li>\n<\/ul>\n

  All the ingredients should be at room temperature.<\/p>\n

  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\u2019s 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.<\/p>\n

  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.<\/p>\n

  Heat the oil in a large, deep saucepan or frying pan to 175\u00b0C. Fry the doughnuts in batches for about 1\u00bd minutes on each side, until evenly golden. Avoid overcrowding the pan, as this will cause the oil temperature to drop too much.<\/p>\n

  Remove the doughnuts with a slotted spoon and drain on kitchen paper. Leave to cool.<\/p>\n

  Ingredients for the cream cheese icing:<\/span><\/p>\n

  \n
  • 45 g butter<\/li>\n
  • 1\u20131\u00bc cups icing sugar<\/li>\n
  • 150 g Philadelphia-style cream cheese<\/li>\n
  • 1 tsp vanilla extract<\/li>\n
  • 2\u20134 tbsp milk<\/li>\n<\/ul>\n

    All the ingredients should be at room temperature.<\/p>\n

    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.<\/p>\n

    Additionally:<\/span><\/p>\n

    \n
    • crushed Oreo biscuits (1 packet, although you won\u2019t need the whole packet)<\/li>\n<\/ul>\n

      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.<\/p>\n

      Enjoy!<\/p>\n

      <\/p>\n

       <\/p>\n

      <\/p>\n

       <\/p>\n

      <\/p>\n

       <\/p>\n

      <\/p>\n","protected":false},"excerpt":{"rendered":"

      These Oreo ring doughnuts are soft and fluffy, with a hint of chocolate from the cocoa powder and plenty of crushed Oreo biscuits. They\u2019re quick and easy to make, with no yeast needed \u2013 bicarbonate of soda gives them their lovely light texture. Just like Cinnabon<\/p>\n","protected":false},"author":1,"featured_media":5449,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[66],"tags":[107,113,363,116,142],"duration":[],"tag_group":[],"class_list":["post-5448","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fat-thursday-shrove-tuesday","tag-cocoa-powder","tag-egg-yolks","tag-oreo","tag-philadelphia-en","tag-soured-cream"],"acf":[],"yoast_head":"\n