Home · Recipes · Donuts, Pancakes, & Waffles Oreo Donuts Author: Maryanne CabreraPublished: Sep 21, 2016Updated: Nov 2, 2023 View Recipe14 ReviewsThis post may contain affiliate links. Read our disclosure policy. Fried Oreo donuts made with pillowy soft dough topped with cream cheese icing and chopped Oreo cookies. Have you had those deep fried Oreos sold at the fair? They are amazing! Deep fried Oreos are the inspiration behind these decadent donuts. Oreo donuts will satisfy any Oreo fan. These rich and indulgent treats are perfect for celebrating birthdays, holidays, and special occasions. Chopped Oreos are incorporated two ways. First, the chopped cookies are knead into the yeast dough same fashion that confetti sprinkles were added in these funfetti cinnamon rolls. Second, additional chopped cookies are loaded a top the fried, glazed donuts. Yeast Dough The Oreo dough starts like any other yeast dough. It is best to use a stand mixer with a dough hook attachment. However, with a bit of extra effort, it is possible to knead the dough by hand. Working with yeast is much easier than you think! Have no fear. Use this comprehensive yeast guide to help tackle all your yeast dough woes. Yeast requires three things to grow: 1) moisture, 2) warm environment, and 3) sugar. As such, it is important to pay attention to the temperature of your work space as well as your ingredients! As detailed in the recipe card, you’ll be using your oven as a “proof box” to help the yeast dough rise and expand. Important Frying Tools Candy thermometer :Even consistent oil temperature will produce properly cooked donuts. Attach a candy thermometer (or deep fry thermometer) to the pot to maintain the oil temperature. Heavy bottomed pot: I used this 5.5 quart Staub. This particular pot works over fire, electric, or induction burners. This pot is well insulated and does a great job maintaining cooking temperature. However, any heavy bottomed pot will do. Just make sure the pot has a thick bottom to prevent oil from scorching or overheating. Timer : These donuts take about 40 seconds to cook on each side. Use a kitchen timer or use your smartphone’s timer to ensure even cooking. Spider Strainer : The strainer is perfect for lowering the raw dough into the hot oil. It’s also great for flipping the donuts, as well as removing the cooked donuts from the hot oil. From Scratch! Homemade OreosCrazy about Oreos? Make them from scratch! Chocolate cookies sandwiched with sweet vanilla cream filling. RECIPE Frying with Shortening Versus Oil The majority of donut shops fry their goods in vegetable shortening. Since shortening is solid at room temperature, the fried donuts will look and feel less greasy. Frying in shortening also results in a crispier exterior. If you have access to restaurant supply stores, I suggest using “Donut Fry Shortening.” Otherwise, use standard vegetable shortening. However, since most of us don’t have giant tubs of shortening at home, you can certainly fry these donuts in vegetable oil or canola oil. Canola oil is slightly healthier, while vegetable oil (which is really just soybean oil) is the cheapest option. These two oils have a high smoke point, making them suitable for deep frying. Sweet Cheese Cheese Glaze The icing glaze is a simple mixture of cream cheese, butter, and confectioners’ sugar. Be sure to use block-style full-fat cream cheese for the best flavor and texture. Beat all the ingredients together until smooth and creamy. If texture is too thick, add additional milk one tablespoon at a time until desired textured is achieved. The cream cheese glaze is a bit sticky, allowing the chopped Oreo topping to latch on. If you prefer a lighter transparent glaze, try this maple glaze. And, for those that prefer an over the top experience, try two glazes like these strawberry shortcake doughnuts. The fried donut is first coated with a very thin sugar glaze. Once that glaze sets, it is iced with a thick cream cheese frosting. How long do these Oreo Donuts keep? Like with most donuts, these are best eaten the day they’re made. Fried foods are best consumed immediately. Try to eat these within 8 hours of frying. Overtime, the donuts will stale. More Oreo Dessert Recipes Mint Oreo Brownies Oreo Cheesecake Tart Cookies and Cream Rolls (cinnamon roll variation) Oreo Donuts These Oreo Donut are made with pillowy fried Oreo studded dough topped with cream cheese icing and chopped Oreo cookies.Yield: 16 three-inch square donuts Prep Time: 25 minutes minutesCook Time: 15 minutes minutesResting Time: 1 hour hour 40 minutes minutes Servings: 16 donuts Print Recipe Pin Recipe Rate Recipe IngredientsYeast Dough:1 cup warm water, about 110 degrees F3 Tablespoon active dry yeast½ cup granulated sugar4 ½ cups all-purpose flour2 teaspoon fine sea salt3 large egg yolks, room temp¼ cup vegetable shortening1 ½ teaspoon vanilla extract1 cup roughly chopped Oreo cookiesCream Cheese Frosting:4 oz cream cheese, room temp, softened2 Tablespoon unsalted butter, room temp2 cups powdered sugar¼ teaspoon vanilla extract¼ cup milkroughly chopped Oreo cookies, as needed Instructions Yeast Donuts:Place warm water, yeast, and 1 tablespoon of sugar in the bowl of a stand mixer. Stir to combine. Let sit for 5-7 minutes until yeast mixture is foamy on top.In a large bowl, whisk together remaining sugar, flour, and salt. Set aside.In the bowl of stand mixer, add egg yolks and vanilla. Whisk until egg yolks are incorporated.Add half of flour mixture. Mix on low-medium speed until flour is almost incorporated. Add vegetable shortening and continue to mix on low speed. Add remaining half of flour. Once flour has been incorporated, add chopped Oreo pieces. Increase speed and mix/knead for 2 minutes or so until the dough is smooth and pulls away from the sides of the bowl.Cover dough with plastic wrap or kitchen towel. Allow dough to rest for 10 minutes. Transfer dough to a lightly floured baking sheet. Pat dough into a rectangle with a thickness of about 1/2-inch. Cover with kitchen towel and set up a proofing box in your oven. In medium sauce pot, bring 3 cups of water to a boil. Place sauce pot on the bottom rack of oven. Place towel covered dough on the top rack of oven. Close oven door and let the dough rise for 45 minutes, until the dough also doubled in size. Do not open the oven door during this time, keep in as much heat and steam in oven as possible.Remove dough from proof box oven and place on a lightly floured work surface. Pat dough into a rectangle about 18 x 13-inches. Use a sharp knife (or pizza cutter) to cut the bars into 3-inch squares.Gently transfer squares to a lightly floured baking sheet. You will need two baking sheets. Arrange squares at least 1 1/2-inches apart from each other. Bring water in sauce pot back to a boil and place back on the bottom rack of oven. Keep squares uncovered and place let rest in oven for another 45 minutes until they have puffed up.Fill a large pot with 3-inches of vegetable. Use a candy thermometer to measure the temperature. Heat oil to 350°F. Remove dough squares from oven. Dust off any excess flour and carefully place 2 to 3 squares into the hot oil. Be sure not to crowd the pot. Set a timer and fry one side for 35 seconds, until light golden brown in color. Carefully turn over the bar and fry the other side for another 30 seconds. Once golden brown all over, remove cooked donuts from oil and let drain over a cooling rack set over paper towels.Cream Cheese Frosting:Using a hand mixer, cream together cream cheese and butter until smooth. Add powdered sugar, vanilla, and milk. Mix until smooth.Dip one side of donut into cream cheese frosting. Top with chopped Oreos. Enjoy immediately. Notes Donuts are best eaten the day they are fried. Try to eat these within 8 hours of frying. Overtime, the donuts will stale. Yeast dough recipe adapted from Top Pot Hand-Forged Doughnuts All images and text ©The Little Epicurean Author: Maryanne Cabrera Course: Breakfast, DessertCuisine: AmericanKeyword: donuts, fried donuts, oreo donuts, coookies and cream donuts Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.