Breakfast is the most important meal of the day and it should also be the most fun. For this year’s National Cereal Day, we’re taking our bowls to go.
Don’t fear if the milk in your fridge is going bad, you can bite into these baked cereal and milk Doughnuts for this week’s Monday Munchies instead.
- 2 tablespoons cornstarch
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/8 teaspoon nutmeg
- 3/4 cup buttermilk
- 2 large eggs, room temperature
- 2 tablespoons unsalted butter, melted
- 2 teaspoons vanilla extract, divided
- 2 cups powdered sugar, sifted
- 2 tablespoons heavy cream
- 1 1/2 cups cereal (any kind)
- Preheat the oven to 425 degrees Fahrenheit. Grease two doughnut pans.
- Mix the flour, cornstarch, sugar, baking powder, salt, and nutmeg. Place the cereal on a plate and set aside.
- In a separate bowl, beat together the buttermilk, eggs, melted butter, and one teaspoon of vanilla
- Create a well in the flour mixture and pour in the wet ingredients. Mix until there are just a few lumps, but do not over mix.
- Fill 15 doughnut cavities with the batter (I found using a piping bag or freezer bag with a corner cut out helped speed up the process). You may need to make the doughnuts in batches.
- Bake for 7–10 minutes, or until they’re light golden brown and spring back when touched. Remove from the oven and allow to cool for a few minutes before moving the doughnuts to a wire rack.
- While the doughnuts are cooling, make the glaze. Mix the powdered sugar, remaining vanilla extract, and one tablespoon of milk until it forms a thick paste. Slowly add more milk, one tablespoon at a time, until it forms a thick glaze.
- Dip one side of the doughnuts into the glaze, then dip the doughnuts into the cereal mixture. Allow to sit for a few minutes for the cereal to really stick to the glaze. Best eaten fresh that day, or plain, unglazed doughnuts may be frozen and reheated in a 300-degree oven for about ten
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Recipe courtesy of Center Cut Cook