Cookies And Cream–Stuffed Doughnuts

For the cookies and cream filling:

  • 10 chocolate cookies
  • 90 grams cream cheese
  • 12 pieces of chocolate
  • For the doughnut mixture:
  • 250 grams plain flour
  • 50 grams caster sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 120 milliliters milk
  • 50 milliliters melted butter
  • 2 tablespoons sunflower oil

For the doughnut topping:

50 grams melted white chocolate

1. Pour the cookies into a ziplock bag, fasten, and bash into crumbs using a rolling pin.
2. Pour half of the cookie crumbs into a bowl and mix with the cream cheese. Set aside.
3. Prepare the doughnut mixture by combining the flour, sugar, baking powder, and salt in a bowl. Make a well in the middle of the dry ingredients.
4. Add the milk, melted butter, and sunflower oil to a cup or jug, then pour into the bowl of dry ingredients.
5. Mix together with a fork until a dough is formed. Start rolling the dough into golf ball-size balls and then flatten using your thumb.
6. Spoon in a teaspoon of the cream cheese mixture and a square of chocolate. Close the dough with your hands, pinching the seams if necessary, and roll into a ball.
7. Heat up the liter of sunflower oil in a pan until it reaches 375°F (190.5°C).
8. Deep-fry the doughnut balls for about 4-5 minutes, until golden brown. Then leave donuts to drain and cool on a wiring rack or paper towel.
9. Drizzle over the melted white chocolate and remaining half of the cookie crumbs.
10. Enjoy!

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