Recipe by Brynie Greisman

Oreo Doughnuts with Caramel Glaze

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Parve Parve
Easy Easy
12 Servings

Walking by a bakery on Chanukah and seeing the incredible, irresistible variety of doughnut flavors is a feast for the eyes! This version of Oreo doughnuts is a bit healthier than the store-bought ones, but even though they’re baked, not fried, they taste downright delicious.

Yields 12 doughnuts


Oreo Doughnuts

  • scant 2 and 1/4 cups flour (I used whole wheat pastry like Shibolim)

  • 1/3 cup sugar

  • 2 and 1/2 teaspoons baking powder

  • 1/2 teaspoon cinnamon

  • scant 1/2 teaspoon salt

  • 2 pinches nutmeg

  • 1 and 1/2 cups sour soy milk (2 tablespoons vinegar plus soy milk to equal 1 and 1/2 cups; let it sit until it curdles)


  • caramel cream (pareve or dairy), for drizzling



Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).


Spray two doughnut pans well with nonstick cooking spray.


Whisk together the flour, sugar, baking powder, cinnamon, salt, and nutmeg in a large bowl. Make a well in the center. Add the sour soy milk, egg, coconut oil, canola oil, and vanilla sugar and mix to combine. Fold in the cookies until evenly incorporated into the batter.


Pour the batter into the prepared pans. Bake for 10 minutes. Let doughnuts cool.


Meanwhile, prepare the glaze. Warm some caramel cream in a bag in the microwave for about 15 seconds.


Once cooled, remove the doughnuts from the pan. Make a tiny hole in the corner of the bag and drizzle the cream over the doughnuts. Top with broken mini Oreo cookies, if desired.


If mini Oreos are not available, use approximately six black/white sandwich cookies. Chop them finely (in a plastic bag) and add to the batter as above.

For light and fluffy baked doughnuts, spoon the flour gently into the cup and aerate it with a fork. Avoid banging the cup on the counter to level the flour.


Styling and Photography by Devorah Applegrad. Food Prep by Leah Hamaoui.

Oreo Doughnuts with Caramel Glaze

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