Cereal Milk Doughnuts | Food Video

Feed Your '90s Nostalgia With Cereal Doughnuts

17 May, 2018 by Brandi Milloy

Are you into cereal for dessert? Or doughnuts for breakfast? Well luckily now you can have either! These milk and cereal doughnuts are going to satisfy every craving you have for sugary, sweet, crunchy, amazingness! Inspired by our love for all things Christina Tossi and how she is always incorporating our favorite things into, well, more of our favorite things.... We've created this doughnut with her in mind!

Cereal Milk Doughnuts

Alyssa Noui

Ingredients

For the cereal milk:
1 cup cereal of your choice
2 cups milk

For the cereal milk glaze:
1 cup powdered sugar
1 teaspoon vanilla extract
Pinch of salt
2 to 3 tablespoons cereal milk

For the doughnut:
Nonstick cooking spray
2 2/3 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1/4 cup butter, at room temperature
1/4 cup vegetable oil
3/4 cup,plus 2 tablespoons sugar
2 eggs
2 teaspoons vanilla extract
1 cup cereal milk
2 cups cereal of your choice

Special equipment:
Non-stick doughnutpan

Directions

To make the cereal milk: Preheat oven to 350ºF and toast cereal for 8-10 minutes. Cool and then add the cereal to milk and weigh down with another bowl or plate to submerge. Let soak for 10 to 20 minutes, or until the cereal is soggy. Strain through a fine mesh strainer.
To make glaze: Whisk together powdered sugar, vanilla extract, and salt. Slowly add cereal milk one tablespoon at a time until glaze thickly coats the back of a spoon.
To make doughnuts: Preheat oven to 425ºF. Grease doughnut pan with nonstick cooking spray. Set aside.
In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl using an electric mixer, blend together butter, oil, and sugar for 1 minute. Beat in eggs one at a time and add vanilla extract. Alternate adding flour mixture and cereal milk until combined. Pour batter into a plastic bag or piping bag.
Snip the corner of the plastic bag and pipe batter into the pan, filling each well 1/4 inch from the top. Bake for 6 to 8 minutes, rotating the pan halfway through. Transfer to a wire rack to cool.
Once the doughnuts have cooled, dip into the glaze, rotating as you lift up, and return to the wire rack. Garnish generously with cereal while the glaze is still wet.

Information

Category: Breakfast/Brunch
Yield: Serves: 8 to 10
Total Time: 44 minutes, 59 seconds

Image Source: POPSUGAR Photography / Nicole Iizuka