What do you get when you cross your favourite cereal with your favourite baked good? Fruit Loop Glazed Donuts! Gorgeously golden fried donuts that are topped with a drippy pink cotton candy glaze and a generous scattering of crunchy Fruit Loops cereal.
Made from a soft and buttery yeast dough, these donuts just about melt in your mouth. With their pop of colour, they are also guaranteed to make you feel like a kid again AND they give you an excuse to buy Fruit Loops! Win win, my friend.
Remember a few months again when I made my Fruit Loop Cereal Milk Layer Cake? I love to use cereal in my baking ever since I visited Momofuku Milk Bar in New York earlier this year. They quickly gained fame for many of their unique creations including their sweet cereal milk.
I have long loved Fruit Loops and remember starting off my birthdays with a big bowl as a kid. Nowadays, I have to think of a recipe to use them in so I have an excuse to buy them without the husband asking too many questions. Enter Fruit Loop Glazed Donuts.
Have you ever made fried donuts at home? I have shared a few baked donut recipes on Sweetest Menu, like my Cinnamon Sugar Baked Donuts but this is my first fried recipe. While their calorie intake is a little higher, homemade pastries are just such a treat. I just love to work with dough and yeast - I find it incredibly rewarding.
The donuts only take one hour to rise too, so none of that overnight business. Once you fry them, its simply a matter of dunking them into the glaze, popping on plenty of Fruit Loops and then devouring straight away while they are still slightly warm.
Fruit Loop Glazed Donuts
Makes 10-12 donuts
385 grams (2 and 3/4 cup) plain flour, plus extra for dusting
2 and 1/4 teaspoon instant dried yeast
3 tablespoons caster sugar
pinch of salt
240 ml (1 cup) milk
2 teaspoons vanilla extract
3 egg yolks
115 grams (1/2 cup or 1 stick) unsalted butter, room temperature
Vegetable oil for frying
Cotton candy glaze
250 grams (2 cups) icing or powdered sugar
4 tablespoons milk
a few drops of cotton candy flavouring
a few drops of pink food colouring
2 cups Fruit Loops Cereal
In a large bowl or the bowl of your stand mixer, add 2 cups (280 grams) of your flour, the yeast, sugar and salt. Heat your milk in the microwave in 20 second bursts until it reaches 40 C (105 F) or is quite warm to the touch. Add the milk, vanilla and egg yolks to your flour mixture and beat on medium speed until smooth. Scrap down the sides of your bowl, then add the remaining flour and diced pieces of the butter. Mix again until smooth. Scrap the sides and bring the dough together into a ball (it will be sticky, this is ok) at the bottom of the bowl. Cover the plastic wrap and leave in a warm place to rise for one hour.
Line a baking tray with baking or parchment paper. Turn out your dough onto a lightly floured surface. Roll the dough out using a rolling pin until its about 1 and 1/2 inches thick. Cut out the dough using a cookie cutter or any round shaped object you find around the place. It's up to you whether you cut out the middle or leave the donut whole - i did my batch half half. If you want a hole in the middle, simply cut it out using a small round cookie cutter or similar round object - I used a water bottle cap!
Place each donut onto your prepared tray and cover lightly with plastic wrap. You then need to leave for the donuts for at least 15 minutes to rise again. This is a great chance to get your oil ready. You will need to add your oil into a large heavy bottomed saucepan and use a thermometer to heat the oil to 180 C (360 F). The amount of oil needed will vary depending on the size of your saucepan. You will want enough oil to come up about halfway of the saucepan, with plenty of room for the donuts to sizzle.
Once the oil is ready to go, gently pop your donuts into the oil, one at a time, being carefully not to overcrowd the pan. Just do 2 or 3 donuts at a time. Let them cook for 1-2 minutes on either side, turning a couple of times. Once they are beautifully golden brown, lift them out gently using a slotted spoon and pop them on a plate lined with paper tower. Continue until your have cooked all your donuts.
To make the glaze, sift the icing or powdered sugar into a small bowl, add the milk and stir with a spoon until smooth and creamy. Add the cotton candy flavouring to taste and the pink food colouring and stir until it reaches your desired colour. Once the donuts have cooled, dunk them in the glaze and then top with Fruit Loops. These donuts are best enjoyed on the day they are made.
Notes: Keep an eye on your temperature of your oil, I found I had to turn the heat up and down on my stove to try and keep it at a consistent heat. Watch that once it hits 180 C (360 F) it doesn't just keep getting hotter and hotter as your donuts may burn.
Yeast donut recipe adapted from Chowhound.