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Oreo Donuts

These baked Oreo Donuts are stuffed with oreo cookie crumbs and topped with a vanilla glaze and more oreo crumbs! The perfect cookies and cream donut!
Course Breakfast, Brunch, Dessert
Cuisine American
Diet Low Salt
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 12 donuts
Calories 199kcal
Cost $5

Ingredients

  • 1 cup all-purpose flour spooned and leveled
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • cup granulated sugar
  • ½ cup buttermilk at room temperature
  • 2 tablespoon unsalted butter melted and slightly cooled
  • 1 large egg at room temperature
  • teaspoon vanilla extract
  • ½ cup crushed oreos plus extra for topping

Icing

  • 2 cup powdered sugar
  • tablespoon milk
  • 1 teaspoon vanilla extract
  • pinch of salt

Instructions

  • Preheat the oven to 350° F. Spray donut tray with nonstick spray and set aside.
  • In a large bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
  • In a seperate bowl or measuring cup, whisk together the egg, buttermilk, melted butter, and vanilla. Pour this mixture into the dry ingredients, and mix until just combined. Add in the crushed oreos, mixing until combined.
  • Scoop this mixture into the donut tray, or use a piping/ziploc bag to pipe into the donut pan. Fill each donut ½ full with batter. If you are using silicone donut molds, place them on a baking sheet before putting them into the oven.
  • Bake for 9-12 minutes or until set on top. Transfer the donut pan to a wire rack and allow the donuts to cool for about 5 minutes. Carefully take the donuts out of the pan and allow them to cool completely on the wire cooling rack before icing.

Vanilla Glaze

  • Mix together the powdered sugar, milk, vanilla, and salt. If the icing is too thick, add in up to ½ tablespoon of milk. If it is too thin, add powdered sugar.

Notes

  • To make homemade buttermilk, pour ½ tablespoon of white vinegar or lemon juice into a liquid measuring cup. Fill the measuring cup to the ½-cup mark with milk. Allow the mixture to sit for 5-10 minutes. This allows the mixture to curdle like buttermilk.
  • Only fill the donut pan about halfway! This ensures it won't overflow while baking.
  • Wait to dip the donuts in glaze once they’re completely cool, otherwise, the glaze will melt right off and not stick to the donut.
  • When glazing donuts, put a sheet pan or parchment paper sheet under the wire rack to catch any dripping glaze.

Nutrition

Calories: 199kcal | Carbohydrates: 39g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 132mg | Potassium: 48mg | Fiber: 0.5g | Sugar: 28g | Vitamin A: 95IU | Calcium: 42mg | Iron: 1mg