Cereal Milk Doughnuts

Alyssa Noui

For the cereal milk glaze:
1 cup powdered sugar
1 teaspoon vanilla extract
Pinch of salt
2 to 3 tablespoons cereal milk

For the doughnut:
Nonstick cooking spray
2 2/3 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1/4 cup butter, at room temperature
1/4 cup vegetable oil
3/4 cup, plus 2 tablespoons sugar
2 eggs
2 teaspoons vanilla extract
1 cup cereal milk
2 cups cereal of your choice

To make the cereal milk: Preheat oven to 350°F and toast cereal for 8 to 10 minutes. Cool and then add the cereal to milk and weigh down with another bowl or plate to submerge. Let soak for 10 to 20 minutes, or until the cereal is soggy. Strain through a fine mesh strainer.
To make glaze: Whisk together powdered sugar, vanilla extract, and salt. Slowly add cereal milk 1 tablespoon at a time until glaze thickly coats the back of a spoon.
To make doughnuts: Preheat oven to 425°F. Grease doughnut pan with nonstick cooking spray. Set aside.
In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl using an electric mixer, blend together butter, oil, and sugar for 1 minute. Beat in eggs one at a time and add vanilla extract. Alternate adding flour mixture and cereal milk until combined. Pour batter into a plastic bag or piping bag.
Snip the corner of the plastic bag and pipe batter into the pan, filling each well 1/4 inch from the top. Bake for 6 to 8 minutes, rotating the pan halfway through. Transfer to a wire rack to cool.
Once the doughnuts have cooled, dip into the glaze, rotating as you lift up, and return to the wire rack. Garnish generously with cereal while the glaze is still wet.