Oreo donut holes
Need From preparation to the plate, this recipe takes approximately 45 minutes.
Add enough oil to frying pan so it is at least 1 inch in height. Turn to medium heat.
Combine flour, baking powder and salt in a small bowl and whisk. Set aside. Take a large bowl, whisk together milk, buttermilk, sugar and melted butter.
Add in dry ingredients and mix with a wooden spoon until just combined with a few lumps remaining.
Take a chunk of dough and roll into a ball about 1 1/2 inches in diameter. Gently place dough ball into oil and fry until golden brown on all sides, about 2-3 minutes. Make sure to turn donuts on other side so all sides fry evenly.
Remove donut holes and place on a plate lined with paper towel. Repeat with remaining dough.
While donuts are cooling, making glaze in a small bowl. If glaze is too thick add a little bit more milk. Dip donuts in glaze. It helps to use a spoon to pour glaze on donuts.
Remove donuts from glaze and place on wire rack with paper towel underneath to catch the glaze drippings. Take some crushed oreos and sprinkle on top of each donut hole.
Let glaze harden before eating
Recommended wine: Cream Sherry, Madeira, Prosecco
Cream Sherry, Madeira, and Prosecco are my top picks for Oreo Cookies. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.
NV Solera Cream SherryThe Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.