Okay, so I have a confession to make. I ate twelve of these.
Twelve! Straight off the mark.
I mean they are really itty bitty tiny, but twelve?
And they are baked, but twelve?
And they do only have 1 tbsp of butter in, but twelve?
For my birthday my I got so many foodie presents, so today when I sat down and tried to figure out what to bake, I was faced with new pans, new ingredients and new recipe books! Where do I start.
My boyfriend bought me a mini donut pan (feel the romance?). I thought this was a good place to start.
These were so easy and quick to make. I love using Oreos and am still excited about their presence in the UK, despite the fact they’ve been around for about 5 years now!
These donuts aren’t too sweet, but have a yummy Oreo kick. They can be made more chocolaty by substituting some of the flour for cocoa powder, but I liked them as they were.
So get on board with this Oreo donut recipe.
- 130g plain flour
- 75g caster sugar
- 1tsp baking powder
- 90ml buttermilk
- 1 large egg
- 1tsp vanilla extract
- 2tbsp melted butter (plus extra for greasing)
- 5 crushed oreos
- 70g icing sugar
- 3 tsp milk
- 1/2 tsp vanilla extract
- 2 crushed oreos
- Pre heat the oven to 190C
- Grease two mini donut pans with melted butter.
- Combine the flour, sugar and baking powder in a large bowl.
- Add in the buttermilk, egg, vanilla extract and melted butter. Stir until just combine.
- Stir in the crushed oreos.
- Transfer mixture into a piping bag and half fill the mini donut pans.
- Bake for 5-6 minutes until firm to touch.
- Leave to cool for 5 minutes and then transfer onto a cooling rack.
- Sieve the icing sugar into a bowl and mix in the milk and vanilla extract until smooth.
- Dip donuts in glaze until half submerged, shake off the excess and sprinkle on crushed Oreo.