Oreo and White Chocolate Donuts


Donuts or doughnuts, it really doesn’t matter how you spell it, either way, they taste like heaven – light and soft, sweet and cakey. What makes donuts so special is the endless options of toppings, glazes and fillings - there's one for everyone. 

how to make donuts


Crushed Oreo cookies sprinkled over the donuts adds that 'cookies and cream' taste, as well as a little crunch to your sweet treat.

white chocolate doughnut

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_ Oreo and White Chocolate Donuts


Oreo and White Chocolate Donuts 

in Three 'Steps'

Adapted from Chefsteps

Makes 10


25g Unsalted butter

25g Canola oil (use an oil with a neutral flavour)

265g Full cream milk

75g Free range eggs, beaten (roughly 1 1/2 eggs)

10g Dry active yeast (1 sachet)

470g Bread flour

85g Castor sugar

1/2 teaspoon salt

Oil for frying, I used canola


The Wet Stuff

Combine the butter, oil and milk and heat on a low heat until just below boiling point. You don’t want the mixture to get too hot. Crack the eggs into a bowl and whisk to combine. Slowly pour this mixture over the egg to temper the eggs. (Tempering is to slowly bring up the temperature of the eggs without scrambling them)

Sprinkle over the yeast and whisk to incorporate. Set aside for 5 minutes to allow the mixture to bubble and activate.


The Dry Stuff

Combine the flour, sugar and salt together in the bowl of a standing mixer and mix. 


All the Stuff

Slowly add the wet ingredients to the dry ingredients until completely combined. Mix on a low-medium speed until the dough is smooth - roughly 10 minutes.

Transfer the dough to a greased bowl, cover with plastic wrap and rest at room temperature for 1hr. 

Knock down the dough and tip out onto a floured surface and roll out until roughly 1cm thick. Cut out donut shapes using 2 different sized cookie cutters or using a donut cutter if you have one. 

Place the donuts onto a floured tray, dust with more flour or spray with non-stick spray and cover with plastic wrap (the flour and non-stick spray will prevent the donuts from sticking to the plastic). Proof at room temperature for 30-45 minutes depending on the season and naturally the kitchen temperature.

Heat oil in a pot and bring to 180’c, stirring gently to even the heat. Fry 2-3 donuts at a time, flipping once they are golden brown on the one side. Remove and place on grease-proof paper to cool before glazing/frosting or dusting.


For the glaze mix 50g of full cream milk, 200g icing sugar that has been sifted, a tiny pinch of salt and whatever flavor you wish. You could also just dunk it into white chocolate like I did and cover with tons of crushed oreo cookies and toffee sauce.


Note - Don’t waste the donut holes, fry them up, dust them in cinnamon sugar and serve with tea or coffee.

Note - measuring in grams is ideal to achieve the best results


May 11.