For the doughnut:
2 cups flour
1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup buttermilk
2 large eggs
2 tablespoons butter, melted
1 tablespoon vanilla extract
Nonstick cooking spray
For Oreo milk:
10 Oreos, broken up
1 cup milk
For chocolate glaze:
6 tablespoons butter, melted
1 cup cocoa powder
2 cups powdered sugar
1/2 to 3/4 cup Oreo Milk
For Oreo milk glaze:
2 tablespoons Oreo milk
1 teaspoon vanilla extract
1 cup powdered sugar
Garnish:
Crushed Oreos
To make doughnuts: Preheat oven to 425ºF.
Spray the doughnut pan with cooking spray and set aside.
In a large bowl, combine flour, sugar, baking powder, and salt.
In a second bowl, whisk together buttermilk, eggs, butter, and vanilla. Slowly add liquid to flour mixture and keep mixing until just combined.
Pour mixture into a gallon plastic bag or piping bag. Snip a corner of the bag and pipe into the donut pan until 2/3 full.
Bake for 6 to 8 minutes, or until dough is cooked through. Let cool in pan about 5 minutes and turn out onto a wire rack to cool completely.
To make Oreo milk: Pour milk over Oreos and infuse 20 minutes. Then strain.
To make chocolate glaze: In a bowl whisk together butter, cocoa powder, and powdered sugar. Add in Oreo milk 1 tablespoon at a time just until the glaze is pourable.
To make Oreo milk glaze: Whisk together Oreo milk, with vanilla extract, and powdered sugar. This glaze should be slightly thicker than the chocolate glaze.
Once the doughnuts are cool, dip into chocolate glaze. Place on a wire rack and refrigerate until glaze has hardened.
Pour Oreo milk glaze over the doughnuts and garnish with crushed Oreos.
