Cereal donuts are a simple fried donut made from brioche dough and frosted with a cereal milk glaze and cereal!
Oooohhhhh goodness gracious friends, it’s a busy month around here. I have my baby shower this weekend, some client work to finish up and a trip to New York! Also, these allergies (& pregnancy) are slowing me down like a turtle. None the less, I got these cereal donuts to share with you all today!
Should we even talk about my love for cereal or is this a mutual thing that doesn’t need to be discussed?! Lol, I really try not to eat it on a regular basis because like #suggggaarrrrr & I get hungry like 20 minutes again after eating it. Currently, my favorite is the extra sugarrrryyyyyyyy Froot Loops with the marshmallows! It’s basically like a combination of Froot Loops with Lucky Charms, errrhhmerrrgerrrddd genius, best of both worlds!
If you love cereal as much as I do, make sure to check out this Fruity Pebbles cereal milk cake! Pro tip: you can use whatever cereal you love.
How To Make Cereal Donuts
Like I always say, they’re really not that difficult to make LOL. But they do take a while with all the proofing & stuff. To keep it simple, these are your steps:
Make dough
Knead
Proof (until doubled)
Roll out & cut circles
Re-roll one time & cut more circles
Proof circles & scraps
Fry 30-60 seconds on each side
Soak cereal in milk
Make glaze with cereal milk & icing sugar
Top with cereal
ENJOY FRESH!
How to store donuts
Cereal donuts, or any friend donuts, are always best served fresh. I recommend consuming within a few hours or at least the same day they were made. If you do have left overs, I would place them in a ziplock bag and keep them at room temperature for 1-2 days.
Ok lovebugs, hope you have a wonderful day! Go bless someone with some donuts & make sure to tag me @baranbakery on instagram if you make them! As always,
3cups(360g) all-purpose flour, spooned and leveled
2Tbsp(25g) granulated sugar
1/2tsp(3g) salt
1tsp(5mL) vanilla
2large eggs, room temperature
1/4cup(60g) unsalted butter, cubed and softened
2cups(480mL) canola oil
Glaze
1-2Tbsp(15-30mL) cereal milk
1cup(120g) powdered sugar, spooned and leveled
Method
Donuts
Warm up the milk for about a minute in the microwave, or until about 110F (43C). Pour the yeast into the milk and let it sit for a few minutes.
1 cup (240mL) warm milk, 1 Tbsp (9g) active dry yeast
In the bowl of a stand mixer, combine the flour, sugar and salt. Pour in the milk and yeast mixture, vanilla and eggs and mix with the hook attachment. Slowly add in the cubes of butter and let it knead for about five minutes.
3 cups (360g) all-purpose flour spooned and leveled, 2 Tbsp (25g) granulated sugar, 1/2 tsp (3g) salt, 1 tsp (5mL) vanilla, 2 large eggs room temperature, 1/4 cup (60g) unsalted butter cubed and softened
The dough may be soft and sticky. Cover and let it proof in a warm environment for 60-90 minutes, it should double in size.
To make the donut shapes, flour your surface well since the dough may still be sticky. Roll out the dough until it is about 1/2 an inch thick and cut out 3″ circles. Then cut out a 1″ circle from the center. Place the circles on a pan or on something that isn’t as cold as a granite counter.
Once the circles of dough are cut out, re-roll the leftover dough ONE TIME and cut more circles. The left over shapes will get fried without re-rolling (they will become tough if you re-roll more than once).
Allow the circles of dough to proof for about 30 minutes.
Fill a large pot with the oil, or enough to fill the pot halfway. Once the oil is hot, keep it on medium heat so you don’t risk burning the outside and having raw dough in the center. Place 3-4 circles of dough in the oil (they should float).
2 cups (480mL) canola oil
Once browned (about 1 minute), flip them over. Remove them and place them on a towel to get the excess oil off.
Glaze
Start with making cereal milk by chosing your cereal of choice and soaking it in a little milk.
1-2 Tbsp (15-30mL) cereal milk
Use 1-2 tbsp of the milk cereal and mix it with the powdered sugar, forming a glaze.
1 cup (120g) powdered sugar spooned and leveled
Glaze the donuts and top them with cereal while the glaze is still wet. ENJOY!
Notes
Make sure to have a good amount of oil when frying, you don’t want them being too close to the bottom.Donuts are best eaten fresh, but store leftovers in an airtight container to maintain softness.
