Table of Contents
- Cookies and Cream Mini Donuts
- A Saturday Baking Adventure
- Pastry cream of the cookies and cream mini donuts
- Mass cookies and cream mini donuts
- Frying the Doughnuts
- Reusing Frying Oil
- Making the White Chocolate Glaze
Cookies and Cream Mini Donuts
These Cookies and Cream Mini Donuts are so delectable that Kate’s colleagues loved them even when they had gone a bit stale. If that doesn’t indicate a successful bake, I’m not sure what does. I had never made actual fried doughnuts before, so this recipe was either going to be amazing or hideous. Thankfully, it was the former. I’m not going to sugar-coat it; this is a seriously involved recipe with a ton of waiting around. The Oreo cream baker filling takes at least an hour to cool in the fridge, plus the doughnuts themselves will need to rise twice before you get to actually fry anything.
A Saturday Baking Adventure
But if you’ve got a Saturday to kill and want to get out of your comfort zone, then this is the one for you. Firstly, you need to make the pastry cream, which you’ll be pleased to know is just a fancy word for custard. You’ve seen ‘cream pat’ made countless times in the Bake Off tent, and if they can do it under time pressure, then you can definitely handle it in the comfort of your own kitchen.
Pastry cream of the cookies and cream mini donuts
If you follow the steps below, you can’t really go far wrong. It is important to add the warm milk into the eggs in two separate additions, as you are trying to warm up the eggs slowly, so as not to cook them too fast. You don’t want a scrambled egg filling, after all. And make sure you cover the surface of the pastry cream with clingfilm or plastic wrap, as this will stop a skin forming on the top. Don’t worry, as long as you’ve left it to cool for a couple of minutes, the plastic wrap won’t melt onto the custard.
Mass cookies and cream mini donuts
Then there’s the doughnut dough. A stand mixer is going to help you massively here, as there will be a lot of kneading involved otherwise. Dust off that dough hook that you hardly ever use, and use it to knead the dough without any achy arms. The dough will be a little sticky, but that’s just fine. Place it in a greased bowl, cover it with additional plastic wrap, and let it sit in a warm spot to rise. I use the boiler cupboard, which is the only place in this flat that gets anywhere near warm. Apparently, the Georgians weren’t too keen on insulation.
Frying the Doughnuts
Yes, frying the doughnuts is the scary bit. Make sure you use a candy thermometer to get the temperature of the oil spot on, and use a spatula or little frying net to lower your doughnuts into the oil. I don’t want anyone burning themselves on super hot oil, please. The doughnuts will take about 30 seconds on each side, so use a spatula to gently flip them over halfway through. Dab off any excess oil using some kitchen paper.
Reusing Frying Oil
You can re-use the frying oil a couple more times, but only for frying. Don’t even think about putting it in some muffins or granola, unless you want them to taste entirely like a doughnut. Maybe you do?
Making the White Chocolate Glaze
You will be very pleased to hear that the white chocolate glaze is incredibly easy. Just put the ingredients in a bowl, and microwave for 20-second bursts until melted. And dip away! Of course, to make sure that everyone knows that these are Cookies and Cream Mini Donuts, and not just any old boring ones, sprinkle some more Oreo crumbs on the top. Eat your heart out, Krispy Kreme.
If you’re feeling adventurous, try experimenting with this colourful doughnut recipe to really impress your guests.
FAQs
The entire process, including preparation and waiting times, takes several hours. The pastry cream alone requires at least an hour to cool, and the dough needs to rise twice.
Absolutely! While the Oreo pastry cream is delicious, you can experiment with other fillings like chocolate ganache or vanilla custard.
A stand mixer is highly recommended due to the extensive kneading required for the dough. However, you can knead by hand if you don’t have one, but it will be more labor-intensive.
A neutral oil with a high smoke point, such as vegetable or canola oil, is ideal for frying these donuts.
Keep any remaining donuts in a sealed container at room temperature, where they will stay fresh for up to 2 days. Reheat them in the microwave for a few seconds to enjoy them warm.
These donuts are best enjoyed fresh. However, you can prepare the pastry cream and dough ahead of time and store them in the fridge until you’re ready to fry.
Making Cookies and Cream Mini Donuts is a rewarding yet time-intensive process. With a bit of patience and the right techniques, you can create a batch of delicious, bakery-quality donuts right in your own kitchen. Whether you’re an experienced baker or just looking to try something new, this recipe is sure to impress.
Cookies and Cream Mini Donuts ➤2024
Ingredients
FOR THE COOKIES & CREAM FILLING
- 80 ml Thick or heavy cream
- 300 ml Whole milk
- 100 g Superfine sugar (known as granulated sugar in the US)
- 2 tbsp Vanilla extract
- ½ tbsp Salt
- 30 g Cornstarch
- 4 Units Egg yolks
- 10 Units Oreo cookies, crumbed
FOR THE DONUTS
- 160 ml Whole milk
- 2½ tbsp Active dry yeast
- 110 g Unsalted butter
- 4 cups Plain or all-purpose flour
- 70 g Of fine sugar (known as granulated sugar in the US)
- ¾ tbsp Freshly grated nutmeg
- 2 tbsp Vanilla extract
- 2 tbsp Salt
- 3 Units eggs
- 1-2 liters Flavourless cooking oil e.g. sunflower oil
FOR THE WHITE CHOCOLATE GLAZE
- 200 g White chocolate
- 20 g Unsalted butter
- 2 tbsp Light corn syrup or golden syrup
- 2 tbsp Water
- 2 Units Oreo cookies, crumbled
Instructions
FOR THE COOKIES & CREAM FILLING
- Combine the cream, milk, ¼ cup (50g) of sugar, vanilla extract, and salt in a medium-sized saucepan. Warm over medium heat until it starts to gently bubble.
- Remove from the heat.
- In a bowl, beat the egg yolks with the cornstarch and the remaining ¼ cup (50g) of sugar. Gradually whisk in half of the warm milk mixture, ensuring it is well combined. Add the rest of the warm milk and mix thoroughly. Transfer the mixture back to the saucepan and cook over medium-high heat, stirring continuously until it thickens to a custard consistency.
- When the mixture reaches the desired thickness, take it off the heat and whisk for a minute or two to cool slightly. Transfer the custard back to the bowl and let it cool for a few more minutes. To avoid the formation of a skin, place a layer of plastic wrap directly on the surface. Chill in the refrigerator for a minimum of one hour until completely cold. Once chilled, take the custard out of the fridge and whisk it until smooth. In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the custard. Carefully fold in the Oreo crumbs until well mixed. Place the mixture back in the fridge while you prepare the doughnuts.
FOR THE DONUTS
- Heat the milk in the microwave for about 20 seconds, just until it's slightly warmer than your body temperature. Add the yeast and a small pinch of sugar to the milk, then let it sit for five minutes to activate.
- Melt the butter using either the microwave or a saucepan, then transfer it into the bowl of your stand mixer. Add the flour, sugar, nutmeg, vanilla extract, salt, and eggs. Mix on high speed until it comes together into a dough. Swap the beater for a dough hook and knead the mixture for 5 minutes. The dough will be slightly sticky, but that's perfectly fine.
- Transfer the dough to a bowl greased lightly with oil, then cover it with a tea towel or plastic wrap. Set the bowl in a warm spot and let it rise for at least an hour, or refrigerate it overnight. The dough should double in size.
- Turn the dough out onto a well-floured surface and knead it until it becomes less sticky, adding more flour if needed. Roll it out to about ¼ inch thick and use a 4-inch round cookie cutter to shape the doughnuts. Arrange them on a floured baking tray, leaving enough space between each one to prevent them from sticking together as they rise. Place the tray in a cold oven, then position a bowl of boiling water at the bottom of the oven to create steam and help the doughnuts rise. Close the oven door and let them rise for 30 minutes.
- After the doughnuts have finished rising, take them out of the oven. Fill a large saucepan halfway with sunflower oil and heat it over medium-high heat to 190°C (365°F) using a candy or deep-frying thermometer. Gently lower a couple of doughnuts into the hot oil with a spatula. Fry each side for about 30 seconds, though the first one may take a little longer as you adjust the timing. Once golden, carefully remove the doughnuts with a spatula and place them on paper towels to drain excess oil. Continue frying the remaining doughnuts, adjusting the heat as needed to maintain the right temperature. Once all the doughnuts are fried, let them cool completely.
- Use a knife to make a small hole on the side of each doughnut, then carefully pipe the cookies and cream filling inside. Take care not to overfill, as this could cause the doughnut to burst. Make sure to use a wide round nozzle for your piping bag, as the Oreo crumbs could clog a smaller one. Once all the doughnuts are filled, set them aside and prepare the glaze.
FOR THE WHITE CHOCOLATE GLAZE
- Combine the white chocolate, butter, syrup, and water in a small bowl. Heat in the microwave for 20 seconds at a time, stirring after each interval, until the mixture is completely melted and smooth. Dip the top of each doughnut into the glaze, then transfer them to a tray or plate. Top with crumbled Oreos and allow the glaze to set.
