Cookies And Cream Stuffed Doughnuts Recipe By Tasty

COOKIES AND CREAM-STUFFED DOUGHNUTS RECIPE BY TASTY

Cookies And Cream-stuffed Doughnuts Recipe by Tasty image

Here's what you need: chocolate cookies, cream cheese, chocolate, plain flour, caster sugar, baking powder, salt, milk, butter, sunflower oil, sunflower oil, white chocolate

Provided by Ellie Holland

Yield 12 doughnuts

Number Of Ingredients 12

Ingredients

10 chocolate cookies
½ cup cream cheese
12 pieces chocolate
2 cups plain flour
¼ cup caster sugar
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup milk
3 tablespoons butter, melted
2 tablespoons sunflower oil
4 cups sunflower oil, for frying
⅓ cup white chocolate

Steps:

Pour the cookies into a ziplock bag, fasten, and bash into crumbs using a rolling pin.
Pour half of the cookie crumbs into a bowl and mix with the cream cheese. Set aside.
Prepare the doughnut mixture by combining the flour, sugar, baking powder, and salt in a bowl. Make a well in the middle of the dry ingredients.
Add the milk, melted butter, and sunflower oil into the well of dry ingredients.
Mix together with a fork until a dough is formed. Start rolling the dough into golf ball-size balls and then flatten using your thumb.
Spoon in a teaspoon of the cream cheese mixture and a square of chocolate. Close the dough with your hands, pinching the seams if necessary, and roll into a ball.
Heat up the liter of sunflower oil in a pan until it reaches 375°F (190.5°C).
Deep-fry the doughnut balls for about 4-5 minutes, until golden brown. Then leave donuts to drain and cool on a wiring rack or paper towel.
Drizzle over the melted white chocolate and remaining half of the cookie crumbs.
Enjoy!

CRISPY AND CREAMY DOUGHNUTS

Crispy and Creamy Doughnuts image

I have tried so many versions of glazed doughnuts, and this one finally came out perfect! Just like the ones at my favorite doughnut shop.

Provided by Kelly

Categories Bread Yeast Bread Recipes

Time 2h40m

Yield 18

Number Of Ingredients 13

Ingredients

2 (.25 ounce) envelopes active dry yeast
¼ cup warm water (105 to 115 degrees)
1 ½ cups lukewarm milk
½ cup white sugar
1 teaspoon salt
2 eggs
⅓ cup shortening
5 cups all-purpose flour
1 quart vegetable oil for frying
⅓ cup butter
2 cups confectioners' sugar
1 ½ teaspoons vanilla
4 tablespoons hot water or as needed

Steps:

Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.
In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains.
Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.
Melt butter in a saucepan over medium heat. Stir in confectioners' sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.
Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.

Nutrition Facts : Calories 330.5 calories, Carbohydrate 47.3 g, Cholesterol 31.3 mg, Fat 13.4 g, Fiber 1.1 g, Protein 5.3 g, SaturatedFat 4.2 g, Sodium 171 mg, Sugar 20.3 g

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