Wednesday, February 5, 2014

Lemon Oreo Cheesecake Doughscuits

I have heard through my foodie friend in Los Angeles, that Doughscuits are the next big thing (and apparently he heard it from NPR).  Like the Croissant Doughnut, the Doughscuit is a hybrid of a doughnut and a biscuit, and I feel confident in telling you, they are DELICIOUS!

They taste a little like funnel cakes, but are much more filling. And today, I have them for you filled with a no bake lemon cheesecake filling, coated with a thick lemon glaze, and dipped in crushed Lemon Oreos.

If you've not tried Oreo's new lemon flavored cookies, go out and get some now. After tasting them last night, I realized I needed to get a recipe done with them really quickly or I was going to eat them ALL before I had a chance.

Here's what you'll need for a half dozen Doughscuits:

6 frozen Grands biscuits, defrosted
4 oz cream cheese, softened
1/2 cup sweetened condensed milk
1/2 cup powdered sugar, plus another 3/4 cup
Lemon juice divided, 2 tablespoons and 1 teaspoon (fresh lemon is MUCH better, but it is snowing, so I used bottled)
2 tablespoons heavy cream
6 lemon oreo cookies
Oil for frying

You'll also need:
A deep fryer or large pot with 1 inch of oil in it (and a cooking thermometer)
Chopstick or fork to turn doughnuts over
Wax paper
Bench flour (that is a little flour to throw on your wax paper so your dough doesn't stick)
Rolling pill (or something to flatten the dough)
A quart sized plastic zipper bag (or piping bag)
A piping coupler with a long decorating tip (or you can cut your doughnuts in half and pipe or spoon the filling on like a sandwich)
Paper towels for draining doughnuts

If your frozen biscuits are not thawed, this should be done first.
Soften your cream cheese, add 1/2 cup sweetened condensed milk

Add 2 tablespoons of lemon juice,

1/2 cup of powdered sugar, and stir until it is well combined. Place in the refrigerator, covered, to allow it to thicken.

To make the glaze, in a bowl large enough to dip a doughnut in, combine your 3/4 cup of powdered sugar with 1 tablespoon of heavy cream, and 1 teaspoon of lemon juice

Whisk until creamy and set aside.

Crush your oreos. 6 of them. 

I used the bottom of a measuring cup to smash them.

Place the crushed oreo pieces in a shallow dish big enough to dip a doughnut into.

Now is the time to start heating your oil. You will need it to be 375 F.

Next, I fit my quart sized zipper bag with a coupler and a long decorating tip. In step one below, the corner has been cut off before the interior coupling piece has been put in. Err on the smaller size with your hole so that the coupler doesn't fall out.

Then, on your lightly floured wax paper, carefully roll out your defrosted biscuit dough, one at a time, to about the size of a doughnut. It doesn't need to be TOO thin, but if they aren't rolled out the outside will cook and the inside stays raw.

I intend upon frying a bunch of stuff, so I invested in a countertop deep fryer.
You can see that I have placed the dough in the basket, then I submerge them. They cook about 1 minute per side... I think. They just need to be golden brown on both sides. 

As they come out of the oil, place them on paper towels to soak up any excess oil. Allow them to cool before decorating them or it will melt the glaze (though if you wanted to forgo the filling you could dip them in the glaze on both sides while the doughscuit is warm for a lemon glazed doughscuit) .

Now, I take my prepared "piping bag" and place it in a cup to hold it open, then I place the cheesecake filling in the bag.

Then I take it out, zip the bag and grab a doughscuit. 

First thing to do is to gently stab your decorating tip into the cooled doughscuit. Once it is in, I moved it carefully around in the pastry to make room for filling. Then, pipe that baby full of the lemon cheesecake filling.

Until it is filled up. If you don't have a piping tip for filling, you can cut your doughscuits in half (like a hamburger bun) and pipe or spoon the cheesecake filling in, like a sandwich. It might be easier to just glaze the top half though (you'll see why below).

Now, time to glaze them. I put the rounded side into the glaze,

And then lifted it straight up and out of the glaze, letting any excess drip off.

Now, into the lemon Oreo crumbs. You may want to add a few more crumbs by hand to make them pretty.

Do the same for the rest and then dig in! 
They are very filling so you might want to cut one in half and share it.

Or you could keep your doughscuit all to yourself.

Whichever you chose, you are sure to love this crispy lemony hybrid!

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