Breakfast Cereal Doughnuts

I finally found (and am giving you) the perfect excuse to make and eat doughnuts first thing in the morning for breakfast. There’s always a fight about whether or not doughnuts are a breakfast food, to be eaten early in the day, or if they’re a dessert to be enjoyed after dinner. Personally I don’t pay attention to any of that, and I just go ahead and devour them any time of day. I only have one life to live and I’m living it filled to the brim with fried doughnuts. If you are worried about such things though, or know some people that demand that doughnuts aren’t an adequate breakfast, you can finally rub it in their face that these Breakfast Cereal Doughnuts are the ultimate breakfast food. The cereal on top just proves it. Stop fighting it, and just go with it. 

Print Recipe

Breakfast Cereal Doughnuts

Breakfast Cereal Doughnuts, finally a valid excuse to eat doughnuts for breakfast. These yeast doughnuts are topped with all our favorite kid cereals!

Prep Time30 minutes mins

Cook Time20 minutes mins

Rising Time1 hour hr 30 minutes mins

Total Time2 hours hrs 20 minutes mins

Course: Breakfast

Cuisine: American

Keyword: Breakfast, Cereal, Chocolate, Doughnuts, Frying

Servings: 12

Author: Jonathan Melendez

Equipment

• Mixer
• Bowls
• Baking sheet
• Dutch oven
• Deep-fry thermometer

Ingredients

Dough:

• 1 1/4 cups warm whole milk
• 4 1/2 teaspoons active dry yeast
• 1 tablespoon granulated sugar
• 6 tablespoons unsalted butter melted and cooled
• 1 large egg
• 3 1/2 cups all-purpose flour
• 1 teaspoon salt

Vanilla Glaze:

• 2 cups powdered sugar
• 1 tablespoon butter softened
• 1/2 teaspoon vanilla extract
• 1 to 2 tablespoons whole milk or heavy cream

Chocolate Glaze:

• 1 1/2 cups powdered sugar
• 4 tablespoons unsweetened cocoa powder
• 3 tablespoons whole milk
• 1/2 teaspoon vanilla extract

Toppings:

• Cinnamon Toast Crunch
• Coco Puffs
• Fruity Pebbles
• Lucky Charms

Instructions

• In the bowl of a stand mixer, combine the milk, yeast and sugar. Let sit in a warm spot until foamy and frothy, about 10 minutes. Add the butter, egg, 3 cups flour, and salt. Mix on high with the dough hook until the dough comes together and becomes soft and somewhat sticky. Add as much of the remaining 1/2 cup flour as needed to get the correct texture. Transfer to an oiled bowl and cover with plastic wrap and a damp kitchen towel. Let rest in a warm spot until doubled in size, about 1 hour.
• Punch the dough down and transfer to a well floured work surface, kneading a few times. Roll the dough out to about 1/2 an inch thick and cut out into round doughnuts with a hole in the center. Place on baking sheets lined with parchment paper and lightly sprayed with cooking spray. Cover the baking sheets with a damp kitchen towel and let rest in a warm spot until doubled in size, about 30 minutes.
• Meanwhile, fill a large heavy-duty dutch oven halfway with vegetable or canola oil. Attach a candy thermometer and heat the oil to about 360°F. Once hot, fry the doughnuts in batches, for about 2 minutes on the first side, flip over and continue to fry for 1 more minute. Drain and transfer to a baking sheet lined with paper towels to soak up the excess oil. Transfer the doughnuts to a wire rack set over a baking sheet. Continue frying the remaining doughnuts.
• To make the vanilla glaze, in a shallow bowl, whisk together the powdered sugar, butter, vanilla extract and milk until smooth and somewhat pourable. You don’t want it to be too thick.
• In a separate shallow bowl, whisk together the powdered sugar, cocoa powder, butter, milk, vanilla and salt until smooth. Dip the doughnuts into the vanilla and chocolate glaze (depending on what you’d like with whatever cereal you’re using) and then dip into the cereal of choice. Return to the wire rack. Allow the doughnuts to set before eating. Doughnuts are best on the day of, but can be wrapped with plastic and kept at room temperature for up to 2 days. Enjoy!