Oreo donuts

Ingredients for 1 servings:

• 1 packet of dry yeast
• 250 ml milk, lukewarm
• 80 g sugar
• 16 Oreo cookies, including the cookies
• 450 g flour
• 1 packet of vanilla sugar
• ½ tsp salt
• 1 egg(s)
• 65 g butter, soft, not liquid
• Frying oil or vegetable oil
• 16 Oreo cookies, including only the filling, preferably Oreo cookies with double filling
• 30 ml milk
• e.g. powdered sugar

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Cooking/baking time approx. 5 minutes; Total time approx. 4 hours 5 minutes

for 25 pieces

First, mix the dry yeast with a little lukewarm milk and about 1 teaspoon of the sugar and set aside for 5 minutes (we’ll need the remaining sugar and milk later). Then it’s time to move on to the Oreo cookies (the imitations work too, of course). Separate the cookie halves from the cream. The cookies are then finely crumbled, and the inner cream for the icing is set aside for now. Next, roughly knead the flour with the remaining sugar, vanilla sugar, salt, the remaining milk, the dissolved yeast, the cookie crumbs, and the egg. Then add the butter, and continue kneading the dough until it looks nice and smooth. (Long kneading is especially important for yeast doughs.) The yeast dough then needs to rise (covered with a damp kitchen towel) for about 3 hours. Then, without kneading it again, roll out the dough to a thickness of about 8 mm and cut out the donuts using round cutters (e.g., a glass or dessert ring, or the attachment of a piping bag). They should then rest for another 15 minutes. After that, the donuts are deep-fried in hot vegetable fat or oil at medium heat (140 – 160 °C). The best way to measure the temperature is, of course, with a kitchen thermometer, but as a rule of thumb, it’s hot enough when the end of a wooden spoon bubbles as soon as you dip it into the fat. If you’re using a deep fryer, set it to about 160 °C. After frying, let the donuts drain briefly on some kitchen paper. For the glaze, put the reserved Oreo filling and milk in a bowl and heat the whole thing over a double boiler until the filling has melted. Then gradually stir in the powdered sugar until the glaze reaches the desired consistency. Keep the glaze warm until all the donuts are coated. The glaze sets relatively quickly as it cools, but you can lengthen or firm it up by adding a little more milk or powdered sugar. Finally, decorate the donuts with crushed Oreos.