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.

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.

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).

Once browned (about 1 minute), flip them over. Remove them and place them on a towel to get the excess oil off.

Start with making cereal milk by chosing your cereal of choice and soaking it in a little milk.

Use 1-2 tbsp of the milk cereal and mix it with the powdered sugar, forming a glaze.

Glaze the donuts and top them with cereal while the glaze is still wet. ENJOY!