I Doughnut Like To Diet!
Chocolate, cakes and cookies are my staple foods. While some follow the 5:2 diet, I follow the 24/7 eating plan. Life’s too short for boring restrictions and banality, that’s why you’ll very rarely – but never say never! – see chia seeds, wheatgrass, kale or flaxseeds on my food blog. That’s not to say that I don’t eat healthily – even I try to get my daily fix of five-a-day – but I don’t hold back on the sweets and treats when I want them.
Balance is key and life is for living. That’s why I make it my duty to share fun, creative and delicious recipes on my blog – I’m like your online sugar plum fairy godmother, sprinkling your life with sugar filled happiness!
Living in Seattle I am surrounded by doughnuts, or should I say donuts! From the Krispy Kreme drive-thru – how dangerous it that?! – to local chain Top Pot Doughnuts, to the specialty doughnut bakery store General Porpoise.
Far from the standard ring and strawberry jam-filled doughnuts we were restricted to when I was a child, doughnuts now know no limits and are combined with limitless curds, custards, creams, jams, sauces and toppings.
So what better way to celebrate National Doughnut Day today, than with a recipe in honour of the mighty doughnut? This delicious Oreo Doughnut Recipe combines two great American classics in one tasty dessert – love, love, love!
This irresistible chocolate cake doughnut is baked, not fried – that’s the healthy bit! – and contains Oreo crumbs both in the cake batter and in the lush vanilla drizzle to give you twice the Oreo taste.
Talking of Oreo tastes, have you heard about the competition to Invent the Next Oreo Flavour? Simply concoct a fantabulous flavour creation that you’d like to see in an Oreo and submit your ideas across social media using the hashtags #MyOREOCreation and #Contest. The chosen flavour will be produced as a limited edition and its’ creator will win $500,000! The contest ends on July 14th, so get your creative juices working and doughnut miss this opportunity!
Now it’s time to celebrate – Happy National Doughnut Day!
Preheat the oven to 350°F (180°C). Then in a large bowl, mix together the flour, cocoa powder, brown sugar, baking soda, baking powder and salt.
In a separate small bowl, whisk together the egg, milk, vegetable oil, vinegar and vanilla extract.
Add the wet ingredients to the dry mix, whisking to combine. Then gently fold in the crushed Oreos, making sure you set some aside for the sprinkling over the drizzle.
Transfer the batter into a pastry bag and pipe the batter into a greased doughnut pan, filling the cups 2⁄3 deep. TIP: if you don’t have a pastry bag, simply place the batter into a ziplock bag and snip off a corner – et voilà!
Bake for 10 minutes, or until a knife inserted into the doughnut comes out clean. Allow to cool 10 minutes.
While the doughnuts are cooling, make the glaze. Start by sift the powdered sugar into a medium size bowl to remove any lumps. Stir in the vanilla extract and milk, adding enough milk to create a thick glaze. Then dip each doughnut into the glaze.
Sprinkle the doughnuts with crushed Oreos to complete your masterpiece and indulge!
If storing, ensure you let the glaze set completely before placing in an airtight container to avoid ending up with a big sticky mess. The doughnuts will be good for up to 3 days.
Oreo Doughnuts
Ingredients:
¾ Cup All-Purpose (Plain) Flour
1⁄3 Cup Cocoa Powder
1⁄3 Cup Light Brown Sugar
½ Tsp Baking Soda
½ Tsp Baking Powder
¾ Tsp Salt
1 Large Egg
1⁄3 Cup Milk
¼ Cup Vegetable Oil
2 Tsp White Vinegar
1 Tsp Vanilla Extract
4 Oreos, Crushed Finely
For the Glaze:
2 Tbsp Whole Milk
1 Tsp Vanilla Extract
1½ Cups Powdered (Icing) Sugar
Instructions:
Preheat the oven to 350°F (180°C).
In a large bowl, mix together the flour, cocoa powder, brown sugar, baking soda, baking powder and salt.
In a separate small bowl, whisk together the egg, milk, vegetable oil, vinegar and vanilla extract.
Add the wet ingredients to the dry mix, whisking to combine.
Gently fold in the crushed Oreos, reserving some for the topping.
Transfer the batter into a pastry bag and pipe into a greased doughnut pan, filling the cups to 2⁄3 deep.
Bake for 10 minutes, or until a knife inserted into the doughnut comes out clean.
Allow to cool 10 minutes. While the doughnuts are cooling, make the glaze.
Sift the powdered sugar into a medium size bowl.
Stir the vanilla extract and milk into the powdered sugar, adding enough milk to create a thick glaze.
Dip each doughnut into the glaze and top with more crushed Oreos.
Let the glaze set before storing in an airtight container. The doughnuts can be stored for up to 3 days.
Recipe adapted from Broma Bakery
Visit the Arugula & Rocket Store or follow us on Facebook, Twitter, Instagram, Pinterest, Tumblr and YouTube (search for Arugula & Rocket) for even more Arugula & Rocket foodie fun!
Arugula & Rocket 