Do these new Vegan Oreo Cookies and Cream Donuts even need an introduction?
I mean the name and the picture say it all!
These are definitely in the style of Krispy Kreme since they are filled to the brim with luscious Oreo buttercream.
For those who are not familiar with Krispy Kreme Donuts, hmmm…. well there is a sort of “donut culture” that you will have to get yourself up to speed about; and you are either on the side of Krispy Kreme’s or the Dunkin’ Donuts Variety.
The great thing about this recipe though is you will never have to buy another donut from either of those above mentioned!
Of course the process of making donuts is not really beginner baking, and getting that oil to almost 400°F can be dangerous business.
However with some patience and at least a few hours you will be in donut heaven, trust me!
This is a building on recipes project since the donut dough is one recipe and the cream filling is another one.
But while the donut dough is rising you can get that buttercream prepared and be ahead of the game
Check it out in the step by step video below
- Soy Milk ¾ cup (180ml) warmed to 65°F
- Dry Yeast 1 Tablespoon (6g)
- Flax Meal 1 tablespoon (8g)
- Hot Water 3 Tablespoons (45ml)
- Vegan Granulated Sugar 1 Tablespoon (14g)
- Bread Flour 1½ cup (190g)
- All Purpose Flour 1 cup (125g)
- Baking Powder ½ teaspoon (3g)
- Salt ¼ teaspoon
- Nutmeg Ground ⅛ teaspoon *optional
- Earth Balance Butter 4 tablespoons (56g)
- Canola, peanut or your favorite Vegetable frying oil approx 3cups
- Confectioner's Sugar for the icing 1 cup + 2 Tablespoons almond milk or soy milk
- Sprinkle the dry yeast over the warm milk and allow to proof for about 5 minutes until slightly frothy
- Melt the earth balance and then get the flax meal combined with the hot water and let it stand to thicken for 5 - 10 minutes
- In a mixer fitted with a dough hook attachment combine all the ingredients including the frothed yeast/milk mixture EXCEPT FOR OIL~ the oil is for frying the donuts!
- Mix on low speed until everything is incorporated for about 30 seconds
- Scrape the bottom and sides of the bowl to help it along and mix on low to medium for 8 more minutes on medium speed.
- Place the dough into a lightly oiled bowl and set in a warm spot, covered for 30 minutes
- After 30 minutes, fold the dough over onto itself and continue the rest for another 30 minutes.
- Turn the dough out onto a lightly floured surface and roll it to ¼" - ½" thick
- Cut dough with a 3" round cutter for filled donuts and for ring style donuts you will take a smaller cutter (¾" diameter) and cut holes into the centers - save the holes to fry and make donut holes coated with sugar!
- It is not great to re-roll this dough so I like to take the scraps and twist them up to make crullers.
- Transfer the donuts to a parchment lined sheet pan and allow them to rest for 15 - 30 minutes while you heat the frying oil.
- In a large, deep heavy bottom sauce pot heat 3 cups of frying oil to approximately 375°F (190°c)
- Fry the donuts for approximately 1 minute on each side using a metal or wooden utensil to do the flipping.
- Be very careful working with hot oil,it is very dangerous if it spills or splatters on your skin.
- Remove the donuts to a cooling rack or a sheet pan lined with paper towels to absorb the excess oil.
- Glaze cooled donuts in confectioner's sugar glaze and then dip in crushed Oreos
They go stale quickly as all yeast products do.
You can freeze fried un-decorated and unfilled donuts in an airtight container from up to 1 month, thaw out and warm in the microwave or conventional oven, then decorate as you wish
For another in-depth look at donut making and frying CLICK HERE for assorted donuts, the same recipe as listed above can be used for all varieties