Cake Donuts made with Golden OREO Cookie Pieces
A unique twist on a cake donut, this donut is drenched in melted butter then tossed in a mixture of sugar and finely crushed Golden OREO Cookie Pieces after baking.
Golden OREO Sugar
- 6 oz.granulated sugar
- 6 oz.Golden OREO Pieces-Medium
- 11 oz.cake flour
- 2 oz.finely choppedGolden OREO Cookies
- 2½ tsp.baking powder
- ¾ tsp.kosher salt
- 6¾ oz.whole milk
- 1 Tbsp.vanilla extract
- 5¼ oz.unsalted butter, softened
- 4½ oz.granulated sugar
- 3 oz.wholeeggs, room temperature
- 6 oz.meltedbutter
- 6½ oz.buttercream icing
- 3¾ oz.Golden OREO Pieces-Medium
Nutrition per serving
Process sugar and cookies in food processor until finely ground. Transfer to large bowl.
Combine flour, 2 oz. cookie pieces, baking powder and salt in medium bowl. Mix milk and vanilla in separate bowl.
Cream butter and sugar in bowl of electric mixer fitted with paddle attachment until well blended. Gradually add eggs, mixing well after each addition. Add flour mixture alternately with milk mixture, mixing just until combined. Spoon batter into piping bag for ease in filling pan. Portion 2 oz. batter into each cavity of a 3 to 3-1/4-inch donut pan coated with cooking spray.
Bake in 350ºF standard oven 10 to 12 min. or until donuts are firm to the touch but barely browned. Cool in pan 5 min. before removing from pan.
Dip each donut in melted butter, then immediately in Golden OREO Sugar.
Pipe 1/2 oz. buttercream onto one section of each donut using your preferred piping tip. Top with 1/4 oz. cookie pieces.