Cookies and Cream Donuts with Chocolate Ganache
Cookies and Cream Baked Donuts are a delicious way to eat chocolate Oreos for breakfast or brunch! They're easy and topped with chocolate ganache.
Servings: 6 donuts
Calories: 356kcal
Equipment
- Donut pan
- Mixing bowls
- Measuring spoons
- Whisk
- Spatula
- Wire cooling rack
Ingredients
Cookies and Cream Donuts
- 1 cup (125 g) all-purpose flour weighed in grams or spooned and leveled
- ⅓ cup (66.67 g) granulated sugar
- ⅛ teaspoon salt
- 1 teaspoon (4 g) baking powder
- 1 large egg room temperature
- ½ cup (120 g) Lifeway Organic Vanilla Whole Milk Kefir
- ¼ cup (54.5 g) vegetable oil or other neutral oil
- ½ teaspoon vanilla extract
- 6 crushed (72 g) Oreo cookies or other chocolate creme-filled sandwich cookies
Chocolate Ganache
- ⅓ cup (79.33 g) heavy whipping cream
- ½ cup (85 g) high quality chocolate chunks or chocolate chips or chopped baking chocolate, >60% cocoa
Instructions
Cookies and Cream Donuts
- Preheat oven to 350°F and grease a donut pan.
- In a medium/large bowl, whisk together flour, sugar, salt, and baking powder.
- In a small/medium bowl, lightly whisk the egg. Mix in the kefir, vegetable oil, and vanilla extract.
- Fold the wet ingredients into the dry ingredients just until the flour streaks disappear. Then, fold in the crushed Oreos.
- Pipe or spoon donut batter into the greased donut pan (each one should be about ¾ full). Bake until the donuts spring back from a gentle poke (20-24 minutes). Remove from pan and transfer to wire rack once cool enough to touch.
Chocolate Ganache
- Place chocolate chunks evenly into the bottom of a small/medium bowl. Heat the heavy whipping cream in the microwave or stove until it's simmering. Pour hot cream over chocolate chunks, then cover the bowl for 5 minutes.
- After 5 minutes, remove the cover and stir the mixture in a circular motion with a rubber spatula until it's a smooth chocolate ganache.
- Dip cooled donut tops into the ganache and sprinkle with extra crushed Oreos if desired.
Notes
Donut Pan: Donut quantity and bake time may vary based on donut pan size. This recipe is written for a deep donut pan. If using a shallow donut pan, it may yield more donuts and bake for less time.
Storage: Best enjoyed same day. Store unglazed donuts at room temperature for 3 days or in the freezer for 1 month. Glazed donuts can be stored in the refrigerator for 2-3 days.
Nutrition: The provided nutrition information is an estimate per donut, assuming 6 donuts are made. The calorie accuracy is not guaranteed.
Nutrition
Calories: 356kcal | Carbohydrates: 37g | Protein: 5g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 49mg | Sodium: 151mg | Potassium: 130mg | Fiber: 2g | Sugar: 18g | Vitamin A: 287IU | Vitamin C: 0.1mg | Calcium: 90mg | Iron: 2mg
