Cinnamon Toast Crunch Doughnuts

5 from 1 vote

Yeast raised doughnuts double dipped in cereal milk glaze. They are topped with cinnamon cereal for extra crunch and sweetness!

Yield: 12 doughnuts and 12 doughnut holes

Prep Time25

Cook Time15

Dough Rest30

Total Time1 10

Course: Breakfast, Dessert

Cuisine: American

Servings:

Author: Maryanne Cabrera

Ingredients

Yeast raised doughnuts:

1 ½ cups whole milk, warmed to 110°F
1 Tablespoon instant yeast (9 g)
3 Tablespoons granulated sugar (38 g)
1 large egg
4 cups all-purpose flour (520 g)
2 teaspoons kosher salt (5 g)
6 Tablespoons (3 oz) unsalted butter, softened, room temperature

Cereal Milk Glaze:

½ cup whole milk
⅓ cup Cinnamon Toast Crunch cereal
2 cups powdered sugar, (227 g) plus more to thicken
¼ teaspoon ground cinnamon
pinch of kosher salt
additional cereal, to garnish

Instructions

Doughnuts:

In the bowl of a stand mixer, combine milk, yeast, and sugar. Allow mixture to sit for 5 minutes. Whisk in egg until incorporated.
In a large bowl, whisk together flour and salt. Attach dough hook attachment to stand mixer. With the mixer running on low, add ⅓ of flour mixture. Once dough starts to come together, add another ⅓ of flour mixture. Add softened butter one tablespoon at a time, mixing well after each addition. At this point the dough will be sticky. Scrape down bowl as needed to ensure thorough mixing. Add remaining ⅓ of flour mixture.
Once dough starts to form, increase mixer speed to medium. Knead for 3-5 minutes until dough is smooth and soft. It may still stick to the sides of the bowl, but it should be easy to scrape using a spatula or dough scraper.
Transfer dough to a large greased bowl. Cover with plastic wrap or kitchen towel and allow dough to rest for 30-45 minutes at room temperature until dough has doubled in volume.
Punch down risen dough. Working on a lightly floured surface, roll or pat dough to a thickness of ½-inch. Use a 3 ½-inch doughnut cutter (or 3 ½-inch round cutter and a 1-inch round cutter) to punch out as many doughnut rings and doughnut holes as you can. Gather up the scrapes and re-roll one time to punch out additional ring and holes.*
Cover doughnut rings and doughnut holes with plastic wrap or kitchen towel while you heat up oil. Attach kitchen thermometer to a large heavy bottomed saucepot (Dutch ovens and cast iron pans work best). Fill pot with 2 to 3 inches of oil. Set over medium heat until oil reaches 350°F.
Carefully place two or three doughnut rings into hot oil. Do not overcrowd the pot. Cook for 90 seconds on each side, until golden brown. Cook doughnut holes for 50 seconds on each side. Use a slotted spoon to transfer cooked doughnuts onto a paper-towel lined baking sheet. NOTE: Oil temperature will change as you add raw doughnuts into the pot. Monitor oil temperature using a kitchen/candy thermometer to make sure doughnuts do not burn.*

Cereal Milk Glaze and assembly:

Soak cereal in milk for 10 minutes. Strain and reserve cereal milk.
Mix together powdered sugar, cinnamon and salt. Add four tablespoons of cereal milk. Stir to combine until mixture is smooth. Add additional cereal milk if glaze is too thick to your liking.
Dip warm doughnuts into glaze, allow excess glaze to drip, and then set on a wire rack to set up. Repeat with remaining doughnuts.
Add a few tablespoons of powdered sugar to thicken glaze. Stir until smooth. Dip doughnuts once again and immediately top with cereal. Enjoy immediately while doughnuts are warm and fresh!

Notes

Doughnuts are best eaten within a few hours of frying. DO NOT store glazed doughnuts in an airtight container. The glaze will melt causing the cereal and doughnuts to become soggy.

Nutrition