Ingredients:

  • 1 1/2 cups (192g) all-purpose flour, plus more for dusting
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick/113g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) buttermilk (or milk with 1 teaspoon lemon juice or vinegar added)
  • 2 cups (approx. 50-75g depending on the cereal) of your favorite breakfast cereal (e.g., Fruit Loops, Cocoa Pebbles, Frosted Flakes), crushed
  • 2 tablespoons (30g) unsalted butter, melted
  • 1/4 cup (60ml) milk
  • 1-2 tablespoons powdered sugar (optional, for extra sweetness)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and lightly flour a doughnut pan.
  2. Place cereal in a ziplock bag and crush into smaller pieces with a rolling pin. Transfer to a mixing bowl
  3. In a large bowl, whisk together flour, baking powder, baking soda, nutmeg, and salt.
  4. In a separate bowl, cream together softened butter and sugar until light and fluffy.
  5. Beat in eggs one at a time, then stir in vanilla extract.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Don't overmix!
  7. Transfer batter to a zip-lock bag or pastry bag with the corner snipped off or use a spoon. Pipe or spoon the batter into the prepared doughnut pan, filling each cavity about 2/3 full.
  8. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
  9. While the doughnuts are baking, melt butter in the microwave, or a small pan.
  10. Pour Milk in separate bowl
  11. Let doughnuts cool in the pan for a few minutes before transferring them to a wire rack. Let them cool slightly before dipping in milk wash, then immediately cover with crushed cereal topping.
  12. Serve immediately and enjoy!