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A Bright Breakfast Spread:
Ben and I are lovers of cereal. In our last apartment, that double door cabinet above the stove was designated for cereal. On a good day it had ten or twelve boxes. On a bad day it had four.
However much we love it, sometimes cereal for breakfast isn’t going to cut it. Like, when you’re serving brunch to a house full of guests or wanting to spend Saturday morning cooking and lounging together.
We aren’t ready to give up cereal completely on those days, but I’m all for incorporating our favorite food group into other breakfast alternatives. Here’s one of our favorite sugary cereals used in our favorite donut recipe. I would serve the donuts along with bowls of cereal to give brunch guests choices (and so you didn’t completely fill up on fried goodness). We loved how the Fruity Pebbles gave the donuts an added crunch and fun flavor (we tried them with white chocolate chips over popcorn last night too…that was a party in our mouths).
**Entertaining tip: Cereal may seem to casual for brunching, but by putting cereal in a variety of fun glass containers you can have a visually pleasing spread (thats easy to pour) and a great assortment of favorites.
Here’s what you’ll need:
3/4 C of warm milk
2.25 teaspoons of yeast (or 1 packet)
1/4 C sugar
2 1/2 C flour
1/4 tsp salt
2 Tbsp salted butter (room temp is best)
2 egg yolks
nonstick cooking spray
vegetable oil for frying
3 Tbsp butter (room temperature)
2 1/2 C powdered sugar
1 1/2 tsp vanilla extract
4 Tbsp hot water
1 C of fruity pebbles
Here’s what to do:
To make the dough – Heat up milk in liquid measuring cup (finger should be able to rest comfortably in the warm milk) and dissolve sugar and yeast into it. Let sit for 8 minutes. Add flour and salt to large bowl (I used my kitchenaid). Pour yeast mixture, butter, and egg yolks into the mixing bowl and beat on medium speed for about 4 minutes (until it comes together and forms a ball). Cover and let it rise for 1 hour.
To cut the donuts – Spray a cookie sheet with non-stick cooking spray and set aside. Roll out the dough on a lightly floured surface until 1/2 inch thick. To cut the donuts, I head a donut cutter works great but I just used a glass and the cap of our vanilla extract. Cut out donuts and place donuts and donut holes on the pan. Cover and let rise for 30 minutes.
To fry the donuts – Using a large frying pan, heat up oil (enough to submerge the donut). While it is heating up, lining the counter with paper towels (I put paper towels under a cooling rack). Heat the oil to 350 degrees. If you don’t have a way to gauge the temperature, drop in a small piece of dough. If the water bubbles around the dough and begins to fry it, its hot enough. If your donuts cook to fast, turn down the temperature. Fry donuts and donut holes until golden brown (approximately 15 seconds each side).
For the glaze – Combine ingredients and dip donuts in glaze after they have cooled for a few minutes. Sprinkle with Fruity Pebbles for added crunch and a fruity kick! Serve alongside a bowl of your favorite Pebbles.
**Next I want to try this with chocolate donuts and chocolate pebbles – just add 1/4 C of cocoa to the donut batter and substitute the chocolate pebbles for the fruity pebbles and you should be all set.