Fruity Pebbles Doughnuts

Name: Fruity Pebbles Doughnuts
Total time: 2 h 45 min
Yield: 1 dz.
Ingredients: Cooking spray; 3 1/2 c. all-purpose flour, spooned and leveled, plus more for working; 1 (1/4-ounce) package active dry yeast; 2 tbsp. warm water (105°F-11°F); 1 c. whole milk, room temperature; 1/3 c. unsalted butter, room temperature; 4 large egg yolks, room temperature; 2 tbsp. granulated sugar; 1 3/4 tsp. kosher salt, divided; Peanut oil, for frying; 1/2 c. confectioners' sugar; 1 tbsp. light corn syrup; 1/2 tsp. pure vanilla extract; 1 1/2 c. Fruity Pebbles cereal

By Marian Cooper CairnsPublished: Jan 4, 2018

Jump to recipe

Brian Woodcock

Yields:

1 dz.

Total Time:

2 hrs 45 mins

This rainbow-colored breakfast cereal takes doughnuts to the next level.

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Ingredients

Cooking spray
3 1/2 cups all-purpose flour, spooned and leveled, plus more for working
1 (1/4-ounce) package active dry yeast
2 Tbsp. warm water (105°F-11°F)
1 cup whole milk, room temperature
1/3 cup unsalted butter, room temperature
4 large egg yolks, room temperature
2 Tbsp. granulated sugar
1 3/4 tsp. kosher salt, divided
Peanut oil, for frying
1/2 cup confectioners' sugar
1 Tbsp. light corn syrup
1/2 tsp. pure vanilla extract
1 1/2 cups Fruity Pebbles cereal

Directions

1. Step 1Lightly grease a bowl. Lightly flour a large baking sheet.
2. Step 2Stir together yeast and warm water in a separate bowl. Let stand until foamy, 4 to 6 minutes (if mixture doesn’t foam, discard and start again). Mix together flour, milk, butter, yolks, sugar, 1 1/2 teaspoons salt, and yeast mixture in a bowl. With a dough hook, beat on low speed until a soft, tacky dough forms. Increase speed to medium-high and beat 3 minutes. Transfer dough to prepared bowl and turn to coat. Cover with plastic wrap and let stand, at room temperature, until doubled in size, 1 1/2 to 2 hours.
3. Step 3Turn dough onto a lightly floured work surface and roll, with a lightly floured rolling pin, to 1/2 inch thick. Cut out as many rounds as possible with a 3-inch cutter, then cut a hole in center of each round with a 1-inch cutter. Transfer doughnuts and holes to prepared baking sheet (reroll scraps once). Cover with a kitchen towel and let rise, at room temperature, until slightly puffed, 25 to 30 minutes.
4. Step 4 Heat 2 1/2 inches oil in a Dutch oven to 375°F. Fry doughnuts, in batches, turning occasionally until golden brown, 2 to 3 minutes. Transfer to a wire rack, set over paper towels, to drain.
5. Step 5Stir together confectioners’ sugar, corn syrup, vanilla, 2 tablespoons hot water, and remaining 1/4 teaspoon salt in a bowl. Place Fruity Pebbles on a plate. Dip one side of doughnuts in glaze, allowing excess glaze to drip off, then dip in Fruity Pebbles, pressing lightly to help adhere. Let stand until glaze is set, 18 to 20 minutes.