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 donuts for today’s Monday Munchies instead.
- 1 3/4 cup all-purpose flour
- 2 tablespoons all-purpose flour
- 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 F. Grease 2 doughnut pans.
- Mix together the flour, cornstarch, sugar, baking powder, salt and nutmeg together. Set aside. Place the cereal on a plate and set aside.
- In a separate bowl, beat together the buttermilk, eggs, melted butter, and one teaspoon vanilla extract.
- Create a well in the flour mixture and pour in the wet ingredients. Mix well 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 the process). You may need to make the doughnuts in batches.
- Bake for 7 – 10 minutes, or until light golden brown and springs back when touched. Remove from the oven and allow it to cool for a few minutes before removing the doughnuts and cooling on a wire rack.
- While the doughnuts are cooling, make the glaze. Mix together the powdered sugar, remaining vanilla extract, and one tablespoon of the 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 10 minutes.
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Recipe courtesy of: Center Cut Cook