Breakfast Cereal Doughnuts with Almond Glaze

Breakfast Cereal Doughnuts with Almond Glaze

Mondays are definitely better when they involve doughnuts! Although baked doughnuts are slightly healthier and less messy to make, I prefer fried doughnuts. It’s not like I make them on a weekly or monthly basis so I don’t mind treating myself every now and then. You don’t need a deep fryer, just a large pan with some oil will work. I shared some other pointers in my post about circus animal cookie doughnuts if you’re interested! For this recipe I stuck with a breakfast theme by topping them with some of my favorite sugary cereals. Fruit Loops always take me back to my childhood and Cinnamon Toast Crunch is hard to beat, too! Fruity Pebbles would also be good—I forgot how amazing they were until I made these cookie bars.  It’s rare when I let myself buy cereal at the store (because I’ll eat way too much and be too lazy to cook a healthy breakfast), so these breakfast cereal doughnuts were the perfect excuse ;) what cereal would you decorate your doughnuts with?


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Breakfast Cereal Doughnuts with Almond Glaze

Breakfast Cereal Doughnuts with Almond Glaze
Breakfast Cereal Doughnuts with Almond Glaze

Breakfast Cereal Doughnuts with Almond Glaze

Breakfast Cereal Doughnuts with Almond Glaze

Breakfast Cereal Doughnuts with Almond Glaze

Breakfast Cereal Doughnuts with Almond Glaze

Print Recipe
Breakfast Cereal Doughnuts
Servings
12 doughnuts
Ingredients
For the doughnuts
For the almond glaze + topping
Servings
12 doughnuts
Ingredients
For the doughnuts
For the almond glaze + topping
Instructions
For the doughnuts
  1. Heat oil in deep fryer or a large saucepan over the stove to 375F.
  2. In a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg and salt. Add melted butter and stir until crumbly. Stir in the milk and egg. Use your hands to knead the dough until everything is fully incorporated.
  3. On a lightly floured surface, roll out the dough until it's about 1/4 inch thick. Use two round biscuit cutters of different sizes (or the martini shaker lid and cap) to cut out the donut shapes.
  4. Carefully drop into the hot oil, about 3 at a time. Flip donuts after 3 minutes and continue frying. Remove when both sides are golden brown and place on a paper towel to drain the grease.
For the almond glaze and topping
  1. In a medium-sized bowl, whisk together the powdered sugar, almond extract and salt. Add 1 Tbsp. heavy cream and whisk to combine. Add additional tablespoon if glaze is too thick.
  2. Dip cooled doughnuts into almond glaze, then place on a wire rack.
  3. Top with your favorite cereal. I used Lucky Charms, Fruit Loops and Cinnamon Toast Crunch.