I’m on a quest to revisit old content and make it even better for you! Back in April 2015, these baked cookies and cream donuts were one of my first blog posts. New (and improved) photos on a recipe that is still delicious years later. Donuts, Oreos, cream cheese frosting. Some things are just timeless.
If my Instagram feed is any indication, making donuts from scratch is very a la mode with food bloggers these days. Who am I to rebuff such a delicious trend? I wanted a piece of the action.
First things first: ‘donut’ or ‘doughnut’? According to Grammarist, the official (read: dictionary approved) spelling is ‘doughnut’ but the shorter and more colloquial alternative, ‘donut’, has been around since the late 1800s. When the New England-based Dunkin Donuts took off in the late 20th century, it took ‘donut’ along for the ride, making it the more common spelling today in America.
In an attempt to be somewhat healthy, I opted for a recipe from A Beautiful Mess that called for the donut batter to be baked rather than fried. If you have a donut pan I recommend this approach because it is much simpler than frying, especially if you don’t have experience working with hot oil. In this case, the resulting donut was a rich chocolate cake….with a hole in the middle.
Most of the ingredients were pretty standard but if you are like me and don’t keep buttermilk on hand at all times, the easiest solution is to quickly make your own! Adding two tablespoons of white vinegar to one cup of milk, stirring once and letting it sit for 10 minutes will produce buttermilk.
- 3/4 cup (93g) flour
- 1/2 cup (100g) sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup (41) cocoa
- 1/2 cup buttermilk
- 2 tablespoons canola or vegetable oil
- 1/2 tablespoon vinegar (I used apple cider, but distilled white is good too)
- 1 teaspoon vanilla extract
- 3 ounces cream cheese, softened
- 2 tablespoons heavy cream
- 2 tablespoons powdered sugar
- Extra Oreos for decorating the top of the donuts
- Preheat your oven to 350 degrees. Spray a donut pan with nonstick spray and set aside.
- In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa. In a medium bowl, stir together the buttermilk, oil, vinegar, and vanilla. Pour the wet ingredients into the dry in three batches and stir until combined.
- Place batter in a ziplock bag and cut the tip to facilitate pouring into the pan. Divide batter among the six moulds of the donut pan. Bake for 14-15 minutes. Allow to cool in the pan for a few minutes before removing to a cooling rack.
- While the donuts are cooling, make the glaze. Cream together the cream cheese, heavy cream and powdered sugar. When the donuts are cool, drizzle glaze over donuts and top with crumbled Oreos.
Recipe lightly adapted from A Beautiful Mess
Shop the Post
Pin for Later