featured 3043 scaled

Crunchy Cereal Donuts: Baked Breakfast Donut Recipe

Cereal donuts are simple fried donuts made from brioche-style dough, finished with a cereal milk glaze and crunchy cereal.

It’s been a hectic month here — a baby shower this weekend, client work to wrap up and a trip to New York — and pregnancy allergies have slowed me down a bit. Still, I managed to bake up these cereal donuts to share with you.

If you’re a cereal lover, you already know the appeal: the sweet crunch, the nostalgia, and the cereal-flavored milk that makes everything feel a little more fun. My current weakness is extra-sugary Froot Loops with marshmallows — basically a mash-up of Froot Loops and Lucky Charms. Use whatever cereal you love for these donuts; the glaze and topping will reflect that flavor.

If you enjoy cereal desserts, try the Fruity Pebbles cereal milk cake for another cereal-forward treat. Pro tip: any cereal you prefer will work for both the glaze and the topping.

How To Make Cereal Donuts

These donuts aren’t difficult, but they do require time for proofing. Here’s a simplified overview of the process:

  • Make the dough
  • Knead until smooth
  • Proof until doubled (60–90 minutes)
  • Roll out and cut circles
  • Re-roll scraps once and cut more circles
  • Proof cut circles for about 30 minutes
  • Fry 30–60 seconds per side until golden
  • Soak cereal in milk to make cereal milk
  • Mix cereal milk with powdered sugar to make the glaze
  • Dip or drizzle donuts and top with cereal
  • Enjoy fresh

How to store donuts

Fresh fried donuts are best eaten the same day. If you have leftovers, keep them at room temperature in a zip-top bag or an airtight container for 1–2 days. Storing them this way helps maintain softness, though they’ll be best when still fresh.

Hope you enjoy making these — share them with someone special and tag @baranbakery on Instagram if you try the recipe!

Love, B

3 stacked donuts
Recipes

Donuts

Cereal Donuts Recipe

prep

40 minutes
cook

20 minutes
Additional Time

3 hours
total

4 hours
Serves

20
Donuts
Homemade fried donuts topped with cereal milk glaze and your favorite cereal.
Author:
Bernice Baran
Print Recipe
Pin Recipe
email recipe
Servings

20
Donuts

Ingredients

Donut


  • 240 mL warm milk

  • 10 grams active dry yeast

  • 360 grams all-purpose flour, spooned and leveled

  • 25 grams granulated sugar

  • 1/2 tsp salt

  • 1 tsp vanilla

  • 2 large eggs, room temperature

  • 56 grams salted butter, cubed and softened

  • 480 mL canola oil

Glaze


  • 15-30 mL cereal milk

  • 120 grams powdered sugar, spooned and leveled

Method

Donuts

  1. Warm the milk to about 110°F (43°C). Stir in the yeast and let it sit for a few minutes until foamy.
    240 mL warm milk, 10 grams active dry yeast
  2. In a stand mixer bowl, combine flour, sugar and salt. Add the milk and yeast mixture, vanilla and eggs, and mix with the dough hook. Add the softened butter in cubes and knead for about five minutes until smooth and elastic.
  3. Cover the dough and proof in a warm spot for 60–90 minutes, until doubled in size.
  4. Flour your work surface and roll the dough to about 1/2 inch thick. Cut 3″ circles and then cut 1″ holes from the centers. Place cut pieces on a pan or a surface that isn’t cold like granite.
  5. Re-roll the leftover dough one time and cut additional circles. Don’t re-roll scraps more than once or they can become tough; fry leftover shapes as-is.
  6. Allow the cut circles to proof for about 30 minutes until puffy.
  7. Fill a large pot with oil to about halfway. Heat to medium-high and maintain a temperature that browns the donuts without burning so the centers cook through. Fry 3–4 donuts at a time; they should float.
    480 mL canola oil
  8. When the bottoms are golden (about 1 minute), flip and brown the other side. Remove and drain on paper towels to remove excess oil.

Glaze

  1. Make cereal milk by soaking a few tablespoons of your chosen cereal in milk for a few minutes, then strain. Use 1–2 tablespoons (15–30 mL) of the cereal milk for the glaze.
  2. Whisk 1–2 tablespoons of cereal milk into the powdered sugar until you have a smooth glaze. Adjust liquid to reach the desired consistency.
    120 grams powdered sugar
  3. Dip or drizzle the warm donuts in the glaze and immediately top with your chosen cereal while the glaze is still wet. Serve and enjoy.

Notes

Use enough oil when frying so the donuts have room to float and cook evenly.

Donuts taste best fresh. Store leftovers in an airtight container to help keep them soft.

Nutrition


Serving:
1
g


Calories:
336
kcal


Carbohydrates:
23
g


Protein:
4
g


Fat:
26
g


Saturated Fat:
3
g


Polyunsaturated Fat:
21
g


Cholesterol:
27
mg


Sodium:
80
mg


Fiber:
1
g


Sugar:
7
g
Course:
Donuts
Cuisine:
American
Keyword:
cereal donuts, donuts, fried cereal donuts, fried donuts, fried glazed donuts, glazed donuts