Ingredients
1cupsugar
1⅓cupsall-purpose flour
⅓cuporeo crumbs,very finely processed
⅓cupcocoa powder
¾tspbaking powder
¾tspbaking soda
¾tspsalt
2largeegg yolks
1tspvanilla extract
3tbspshortening
⅔cupsour cream
⅓cupwhole milk
2cupspowdered sugar,divided
2tspvanilla extract
2½tbspmilk
Preparation
In a large bowl, whisk together the sugar, flour, Oreo crumbs, cocoa powder, baking soda, baking powder, and salt.
In your mixer fitted with a paddle, mix the sugar and shortening for 1 minute.
Add in the yolks and mix for another minute.
Add in your dry ingredients alternating with the sour cream, ½ of each at a time, on low speed.
Scrape the sides down after each addition.
Move the mixture to another clean bowl and cover with saran wrap for an hour.
In a cast iron skillet or another heavy bottomed pan, add 2 inches of canola oil.
Heat oil to 325 degrees F.
Roll out the dough to ½ inch thickness on a lightly floured surface.
Cut into doughnut shapes. Carefully take scraps and continue to re-roll as needed.
Carefully add the dough to the hot oil.
Fry until the dough floats to the top, then an additional 15 seconds.
Flip and fry for another minute.
Remove to cooling rack to glaze.
Mix 1 cup of the powdered sugar, vanilla and milk until completely mixed.
Dip the doughnuts in the glaze and let harden for 10 to 15 minutes.
Add the last cup of powdered sugar and whisk again.
Dip the donuts a second time for the thicker glaze on top.
Top with extra Oreo crumbs or chunks.
