Recipe and photo courtesy of Karly Campbell (bunsinmyoven.com)
Fruit Ring Doughnuts
- 2 cups fruit ring cereal, divided, plus more for topping
- 1 cup flour
- 2 tsp baking powder
- ½ tsp salt
- ⅓ cup granulated sugar
- ½ cup buttermilk
- ¼ cup butter, melted
- 1 large egg
- 2 tsp vanilla extract
- 1 tsp food coloring
GLAZE
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 Tbsp milk
- 2 oz cream cheese, softened
Preheat the oven to 350 F. Spray a 6- to 8-count doughnut pan with cooking spray; set aside.
Finely crush 1 cup cereal with a rolling pin in a zip-close bag (yields approximately ½ cup). Place the crushed cereal, flour, baking powder and salt in a large mixing bowl; whisk to combine. Create a well in the center of the dry ingredients. Put the sugar, buttermilk, melted butter, egg, vanilla extract and food coloring in the well. Whisk the wet ingredients, then gradually combine all the ingredients. The mixture will be thick. Using a spatula, fold in the remaining 1 cup whole cereal.
Use a pastry bag to pipe the batter equally into the pan. Bake 9 to 10 minutes, until the doughnuts bounce back when lightly touched. Turn out onto a wire rack; cool.
Prepare the glaze: Place all ingredients in a small saucepan on medium-low heat. Use a rubber spatula to stir constantly until the glaze becomes uniform and smooth.
Once the doughnuts are cool enough to handle, dip them into the glaze, place back on the wire rack and top with extra cereal. Makes 6 to 8 servings.