Oreo Donuts

Summary

Ingredients

• 1 pack dry yeast
• 250 ml milk, lukewarm
• 80 g suar
• 16 oreo biscuits, which just the biscuits
• 450 g flour
• 1 packet vanilla sugar
• 0.5 teaspoon ½ salt
• 1 egg (s)
• 65 g butter, soft, not runny
• Frying fat or vegetable fat

For the glaze:

• 16 oreo biscuits, which only the filling, ideally use oreo biscuits with double filling
• 30 ml milk
• powdered sugar

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Instructions

1. First, the dry yeast is mixed with a little lukewarm milk and about 1 teaspoon of the sugar and set aside for 5 minutes (we will need the remaining sugar and milk later).
2. Then it goes on with the oreo biscuits (the imitations also work, of course). The biscuit halves are separated from the cream. The biscuits are then finely crumbled, the inner cream for the glaze is set aside for the time being.
3. Then the flour is roughly kneaded with the remaining sugar, vanilla sugar, salt, the remaining milk, the dissolved yeast, the biscuit crumbs and the egg. The butter is then added and the dough is kneaded further until it looks nice and smooth. (Long kneading is particularly important with yeast dough.) The yeast dough must then rise for approx. 3 hours (covered with a damp kitchen towel).
4. Then the dough, without kneading it again, is rolled out to a thickness of about 8 mm and the donuts are cut out with round cutters (e.g. a glass or dessert ring, once the top of a piping bag). You should then rest for another 15 minutes.
5. Then the donuts are fried in hot vegetable fat or oil over medium heat (140 - 160 ° C).
6. The best way to measure the temperature is of course with a kitchen thermometer, but as a rule of thumb, it is hot enough when the end of a wooden spoon forms bubbles as soon as you dip it into the fat. If you are using a deep fryer, set it to around 160 ° C. After deep-frying, let the donuts drain briefly on some kitchen paper.
7. For the glaze, put the oreo filling and milk you saved in a bowl and heat the whole thing over a water bath until the filling has melted. Then gradually stir in the powdered sugar until the glaze has the desired consistency.
8. Keep the icing warm until all of the donuts are glazed. The glaze solidifies relatively quickly when it cools, but you can lengthen or solidify the glaze by adding a little milk or powdered sugar.
9. Finally, the donuts can be decorated with crumbled oreos.