Today's post is a recipe for Jessica of How Sweet It Is, one of the most incredible and seriously kick-ass food blogs out there. Jessica has been one of my favorite bloggers for a few years now — her blog is full of stunning pictures and crazy delicious recipes like chocolate peanut butter fudge stuffed caramel apples (I know, right? I know.) and creamy caramelized leek soup with maple glazed bacon. From the looks of her blog and Instagram, this year looks like it's been pretty exciting for her — in addition to publishing her first cookbook, Seriously Delish, Jessica's expecting a baby!!! AHHH!!!
To celebrate, a bunch of us decided to throw her a virtual babyshower true to Jessica's spirit, filled with trashed up recipes to the max. What does it mean to trash up a recipe? It means going all the way over the top. Like these homemade Shake Shack burgers, but spruced up with pimento peppers. Or these chocolate truffles... rolled in pop rocks candy.
With that, I channeled my inner Jessica and decided to combine two of my favorite foods — oh-so-sweet breakfast cereal (that I really should have grown out of but never did) and donuts — to make these BREAKFAST CEREAL CAKE DONUTS:
I took my classic vanilla bean cake donut recipe learned from Sprinkle Bakes and simply topped it off with a simple vanilla glaze and cereal handfuls from this Kellogg's variety fun pack. I've always, always wanted an excuse to buy one of those fun packs! Almost all my favorite childhood cereals were represented—the only one missing was Cinnamon Toast Crunch—but the rest were there: Fruit Loops, Cocoa Krispies, Frosted Flakes and Apple Jacks.
Although Fruit Loops and Apple Jacks made the prettiest donuts, I decided I liked the taste of both the Cocoa Krispie and Frosted Flake donuts better. But that was just my own preferences — Erlend preferred the Fruit Loop and Apple Jack donuts, stating that they were more "festive". We both agreed, however, that these donuts tasted exactly like cake... that tasted like a bowl of milk and cereal.
And if that's not trashed up, I don't know what is.
So congratulations, Jessica! So, so happy for you two!!! And seriously, what a very lucky baby — that kid is gonna eat all the most delicious food ever.
Some baker's notes:
- This goes without saying, but feel free to experiment with different cereals! You don't have to stick with the ones I used.
- You will need a donut pan for this recipe; you can also use a mini donut pan, but bear in mind that the recipe will probably leave you with around five or six dozen mini donuts. No, really.
- Be sure to eat these donuts immediately after decorating with cereal — cereal goes soggy and stale fast, especially when it touches something liquidy like the glaze. These donuts won't keep well for more than 3 hours. If you must make in advance, make the cake donuts first and store them unglazed in an airtight container for up to 3 days. Glaze and top with cereal immediately before serving — the glaze should come together in less than 10 minutes. You can even have an interactive sort of breakfast where people can glaze and top their own donuts too!
(cake and glaze recipe adapted from Sprinkle Bakes)
- a donut pan (I used this 6-cavity, standard sized donut pan, but you can use a mini-one — see baker's notes)
- a pastry piping bag (you can also jerry-rig a Ziploc bag; cut off a corner and voila — you've got a piping bag)
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon ground vanilla bean powder or seeds from one vanilla bean
- 1/2 teaspoon kosher salt
- 3/4 cup buttermilk
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 2 tablespoons unsalted butter, melted and cooled
- 1 cup confectioners' sugar
- 1 - 4 tablespoons milk
- 1 teaspoon pure vanilla extract
- 1 cup breakfast cereal of your choice (see baker's notes)
- Preheat the oven to 425 (F). Prepare your donut pan by spraying each donut cavity liberally with cooking spray; set aside.
- In a medium bowl, combine 2 cups all-purpose flour, 3/4 cup granulated sugar, 2 teaspoons baking powder and 1 teaspoon ground vanilla bean powder and whisk until thoroughly combined.
- In a large bowl, whisk together 3/4 cup buttermilk, 1 teaspoon pure vanilla extract, 2 large eggs and 2 tablespoons melted unsalted butter until thoroughly combined.
- Sprinkle the dry ingredients (from the 2nd step) over the surface of the wet ingredients (from the 3rd step) and use a rubber spatula to fold the dry ingredients into the wet ingredients until fully incorporated. Transfer the batter to a pastry piping bag and fill each donut cavity until it is approximately 1/2 full.
- Bake in the preheated oven for 8 to 10 minutes, or until the top of the donuts spring back when gently poked with your finger. Use a butter knife or a mini offset spatula to flip the donuts on their pan so that the exposed part is now touching the pan. Allow to cool in the pan on a wire rack for 4 to 5 minutes, before transferring to the pan to cool completely. Glaze the donuts when they reach room temperature.
- In a medium bowl, combine 1 cup confectioner's sugar with 1 tablespoon milk and 1 teaspoon pure vanilla extract. Use a rubber spatula to stir the milk into the sugar, until the sugar is completely dissolved — depending on how dry your confectioner's sugar is, you'll probably need more milk. If the sugar clumps together instead of dissolving, gradually add teaspoons of milk until the sugar is dissolved completely. Be careful to add the milk slowly — you don't want to end up with a glaze that's too liquidy that won't stay on the donuts. You're aiming for a paste-like texture.
- Once the glaze has a paste-like texture, dip the top of one donut in the glaze and sprinkle immediately with cereal. Repeat until all the donuts have been glazed.