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| Cereal Milk Donuts |
READY IN: 40mins
YIELD: 12 donuts
UNITS: US
Ingredients
Nutrition
- 1 cup fruity pebble, plus more for topping donuts
- 2 cups whole milk
- nonstick cooking spray
- 1 (16 ounce) box yellow cake mix
- 3 large eggs
- 1⁄3 cup vegetable oil
- 2 1⁄2 cups confectioners' sugar
- cereals for topping doughnut (Fruity Pebbles, Fruit Loops, Cocoa Pebbles, Frosted Flakes)
Directions
- Preheat oven to 325 degrees F. Spread 1 cup
fruity pebbles on a baking sheet and toast for 8-10 minutes. Remove from
oven, let cool and then stir into 2 cups milk. Let sit 10 minutes,
strain to reserve milk and discard cereal.
- Spray a donut pan with nonstick cooking
spray; set aside. Using a hand mixer or stand mixer fitted with the
whisk attachment, combine 1 box cake mix, 1 cup reserved cereal milk,
eggs and vegetable oil and mix on medium spread until well combined and
fluffy, about 2-3 minutes.
- Spoon or pipe batter into prepared pan,
filling only about 1/2 way up the sides. Use an offset spatula or spoon
to spread evenly, then bake for 12 minutes until donut cakes are set.
Let cool 5 minutes on a wire rack, then invert cakes on rack to cool
completely.
- In a large bowl, whisk to combine
confectioners sugar and 1/4 cup reserved cereal milk, adding more if
needed 1 tablespoon at a time to make a thick glaze. Dip the donuts into
the glaze, place icing side up on a wire rack over a baking sheet, and
top with cereals, pressing gently to help adhere.
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