Description
Indulge in these soft and pillowy Oreo Cheesecake Doughnuts featuring a rich cream cheese and Oreo filling inside a tender brioche doughnut. Each doughnut is dipped in a smooth vanilla glaze and topped with crushed Oreo cookies for the perfect sweet treat that satisfies any Oreo craving.
Ingredients
Scale
Doughnuts:
- 1 package yeast
- 1 cup milk
- 2 egg yolks
- 1 egg
- 1/4 cup sugar
- 1 tsp salt
- 1 tsp vanilla extract
- 3 cups flour
- 10 tbsp softened butter
- Oil for frying (vegetable oil recommended)
Filling:
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 3 tbsp heavy cream
- 4 Oreos, finely crushed (cream filling removed)
Glaze & Topping:
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 2–3 tbsp milk
- Crushed Oreo cookies for topping
Instructions
- Activate Yeast and Mix Dough: Warm the milk in the microwave until slightly warm (not hot). Pour into a standing mixer bowl, sprinkle the yeast on top, and let it sit for 5 minutes until frothy. Add sugar, salt, vanilla extract, egg yolks, and whole egg to the bowl. Attach the dough hook to the mixer and start mixing while gradually adding the flour, one cup at a time.
- Add Butter and Knead: Once flour is incorporated, add the softened butter one tablespoon at a time while continuing to knead the dough in the mixer. Knead for several minutes until the dough is smooth, elastic, and slightly sticky.
- First Rise: Transfer the dough to an oiled bowl, cover tightly with plastic wrap, and let it rise in a warm place for 1 to 2 hours until doubled in size.
- Refrigerate Dough Overnight: Punch down the risen dough to deflate it. Cover the bowl again with plastic wrap and refrigerate overnight to develop flavor and improve dough texture.
- Shape Doughnuts and Second Rise: The next day, remove dough from refrigerator and divide into about 10 equal pieces depending on preferred doughnut size. Roll each piece into a smooth ball and arrange on a baking sheet. Cover loosely with plastic wrap and allow to rise until puffy, about 45 minutes to 1 hour.
- Fry Doughnuts: Heat vegetable oil in a large deep pot to 350°F (175°C). Carefully fry doughnuts on both sides in batches until golden brown, about 2-3 minutes per side. Remove with a slotted spoon and drain on paper towels.
- Prepare Filling: In a bowl, combine softened cream cheese, powdered sugar, heavy cream, and finely crushed Oreos (with cream removed). Mix thoroughly with a spoon until smooth and evenly mixed. Transfer filling to a piping bag fitted with a wide round tip.
- Fill Doughnuts: Use a knife or the handle of a wooden spoon to create a hole in the side of each doughnut. Pipe the Oreo cheesecake filling into each doughnut until filled but not overstuffed.
- Make Vanilla Glaze: In a bowl, whisk together powdered sugar, vanilla extract, and milk one tablespoon at a time until you reach a smooth, dippable glaze consistency.
- Glaze and Top: Dip the top of each filled doughnut into the vanilla glaze, allowing excess to drip off. Immediately sprinkle with crushed Oreos for a decorative and crunchy topping.
- Serve: Enjoy doughnuts fresh for the best texture and flavor.
Notes
- Warm the milk to activate the yeast, but avoid overheating to prevent killing it.
- Dough needs at least two rises: first at room temperature and an overnight rest in the fridge for best flavor and texture.
- The amount of Oreos in the filling and as topping can be adjusted to personal preference.
- Maintain oil temperature between 350°F to 360°F while frying to ensure even cooking and avoid greasy doughnuts.
- Use a piping bag with a wide round tip for easy filling without tearing the doughnuts.
- Best enjoyed the same day but can be stored in an airtight container for up to 2 days.
- Oil used for frying should be neutral-flavored vegetable or canola oil for best results.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Keywords: Oreo doughnuts, cheesecake doughnuts, fried doughnuts, Oreo filling, vanilla glaze, dessert doughnuts
