Homemade doughnuts are usually a time consuming project, but these baked doughnuts topped with colorful cereal are super simple to whip up. All you need are a couple of mixing bowls, a whisk, and a doughnut pan. If you don’t own a doughnut pan, you need to get one ASAP. Using a doughnut pan means less time spending frying and less oil in the final product as well. Using classic, colorful cereals as doughnut toppings gives an awesome crunch along with a nostalgic taste of childhood. You may use soy milk and margarine instead of milk and butter to make these doughnuts dairy-free.
Makes 12
- 2 cups flour
- ⅔ cup sugar
- 2 tsp baking powder
- 1 tsp salt
- 4 tablespoons of butter
- 1 cup milk
- 2 tsp vanilla extract
- 1 can white frosting
- 1 can chocolate fro
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Cereal of choice such as Cocoa Puffs, Cinnamon Toast Crunch, Captain Crunch, or Fruity Pebbles
- Preheat the oven to 350 degrees Fahrenheit.
- Spray a doughnut pan generously with nonstick cooking spray and set aside.
- Whisk together the flour, sugar, baking powder, and salt in a large bowl.
- In another bowl, whisk together egg, milk, butter, and vanilla extract.
- Mix wet ingredients to the dry ingredients and stir together until no flour bits remain. Do not over-mix.
- Spoon the batter into a large Ziplock bag. Cut a corner off the bottom of the bag and pipe the batter into each donut cavity, filling 3 ∕ 4 of the way full.
- Place the pan in the oven and bake for 10 to 12 minutes.
- Remove from the oven and remove from the pan.
- Split white frosting into 3 small bowls. Add 3 drops of desired food coloring into each and mix well.
- When doughnuts are cooled, frost each doughnut with colored or chocolate frosting and immediately top with cereal.