How to Make a Doreo - Recipe

Cat Byers |
Doreo 4 P

 Over the Cronut? Give the latest culinary hybrid, the 'Doreo', a try instead! You won't regret it...

Created by the talented chefs at appliance brand Miele, in association with Rachel Khoo and the recently-launched Steam Patissiere, the 'Doreo' is the dessert combination you always dreamed of - a combination of doughnut, and classic Oreo cookie. However, we will warn you that these are dangerously moreish...continue at your own risk! For the vanilla buttercream
  • 200g salted butter, softened and cut into chunks
  • 450g icing sugar
  • 2tbsp whole milk
  • 2tsp vanilla paste
For the white chocolate crumb
  • 60g milk powder
  • 45g plain flour
  • 10gcornflour
  • 25g golden caster sugar
  • ½ tsp salt
  • 60g salted butter, melted
  • 100g white chocolate, melted
For the chocolate doughnut holes
  • 240g plain flour
  • 200g golden caster sugar
  • 75g cocoa powder
  • 1tsp baking powder
  • 1tspbicarb of soda
  • ¼ tsp salt
  • 2 medium eggs
  • 180ml whole milk
  • 60ggreek yogurt
  • 1tbsp vanilla paste
  • 50g salted butter, melted


For the chocolate doughnut hole cake: Sift the flour, sugar and cocoa powder into a big bowl and then add the baking powder, bicarb of soda and salt. Mix well. In another bowl, whisk the eggs with the milk, then add the yogurt, vanilla and butter. Fold in the wet ingredients into the dry ones without over mixing, as soon as no big lumps of flour are visible, stop mixing. Preheat the combination steam oven using Cake Plus 170c, or for any other type of ovens, using the Fan setting at 170c. Spoon the batter into two greased and lined Swiss roll baking tins or a very large baking tray, making sure the cake batter is flat and smooth. Check the cake after 10 mins and remove if ready otherwise give it an extra 2 – 3 minutes. For vanilla buttercream Using an electric whisk or a mixer, beat the sugar and butter until the mixture is light and fluffy (if doing this with an electric whisk make sure the bowl is big enough, otherwise the icing sugar will end up everywhere!). Add 1tbsp of milk and the vanilla and carry on whisking for another minute. If the mixture looks a little bit stiff add the second spoon of milk and mix for another minute. Taste and set aside. For the white chocolate crumb Preheat the oven to 140c. Mix 40g of milk powder, flour, cornflour, sugar and salt in a bowl. Add the melted butter and toss until the mixture forms into little crumbs. Spread them on a baking tray and place in the oven for 15 minutes. They will look golden and smell buttery. Allow the crumbs to cool completely in the fridge. Melt the chocolate with the remaining milk powder, and pour over the cooled crumbs. Toss everything together, chill for 20 minutes and toss again. Repeat this process until the crumbs are completely firm.

To assemble

Place one of the doughnut hole halves on your working surface and spread quite a generous amount of the buttercream on top. Spread the buttercream neatly, making sure it has the same thickness as the cake (they shouldn't be too thick and resemble a layer of a sandwich cookie). Scatter the chocolate crumb all over the buttercream and place the other doughnut hole on top. Press down gently the top layer into the buttercream and chill for 30 mins. Now, with the help of a small round cutter, stamp as many doreos as you can. Pour a big glass of milk, and enjoy!
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