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Oreo Stuffed Donut Holes Recipe

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4.1 from 13 reviews

Indulge in these delicious homemade Oreo Stuffed Donut Holes, featuring whole Oreo cookies wrapped in a soft dough, deep-fried to golden perfection, and finished with a sweet glaze or sugar coating. Perfect as a fun treat or dessert, these donut holes combine crispy exterior and creamy cookies inside for an irresistible bite.

Ingredients

Dough

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 large egg (lightly beaten)
  • 3/4 cup milk
  • 2 tablespoons melted unsalted butter
  • 1 teaspoon vanilla extract

Filling

  • 1 package Oreo cookies (14.3 oz, about 24–36 cookies)

Frying

  • 4–6 cups vegetable oil (for frying)

Glaze

  • 1 1/2 cups powdered sugar
  • 2–3 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Combine Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined to ensure even distribution of leavening agents and flavor.
  2. Mix Wet Ingredients: In a separate medium bowl, whisk the beaten egg, milk, melted butter, and vanilla extract until the mixture is smooth and homogeneous.
  3. Make the Dough: Pour the wet ingredients into the dry ingredients and mix gently with a spoon or spatula until just combined. Avoid overmixing to keep the dough light and tender.
  4. Prepare Oreo Filled Dough Balls: Gently take one Oreo cookie and wrap a small amount of dough around it, fully enclosing the cookie. Shape into a ball approximately 1.5 to 2 inches in diameter, ensuring no part of the Oreo is exposed.
  5. Heat the Oil: In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat until it reaches 350°F (175°C). Use a thermometer to monitor precise temperature for optimal frying.
  6. Fry Donut Holes: Carefully lower 3 to 4 donut holes into the hot oil, avoiding overcrowding to maintain oil temperature. Fry each side for about 2 to 3 minutes or until the donut holes turn golden brown and are fully cooked.
  7. Drain Excess Oil: Use a slotted spoon to remove the donut holes from the oil and place them on a wire rack lined with paper towels to drain excess oil and keep them crisp.
  8. Prepare and Apply Glaze or Sugar Coating: While the donut holes are still warm, either roll them in granulated sugar or drizzle them with a glaze made by whisking powdered sugar, milk, and vanilla extract until smooth.

Notes

  • Ensure the oil temperature remains steady at 350°F to achieve perfect golden crispy donut holes without absorbing excess oil.
  • Do not overmix the dough to keep it light and fluffy.
  • You can substitute granulated sugar coating with cinnamon sugar for added flavor.
  • Make sure the Oreo cookies are fully enclosed in the dough to prevent oil from seeping in during frying.
  • Use a thermometer for accurate oil temperature to avoid undercooked or burnt donut holes.
  • Cool slightly before glazing to prevent the glaze from melting too much.

Find it online: https://recipesbyliza.com/oreo-stuffed-donut-holes-recipe/