Friday, June 2, 2017

Fruity Pebbles Doughnuts

This is a sponsored post by Challenge butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

My doughnut preference has always been sprinkles. Some people go for cream-filled, jam-filled, cinnamon sugar doughnuts, but not me. I always pick sprinkles. I realize that's not actually a doughnut flavor because sprinkles don't taste like anything. They just look pretty.

But you know what looks pretty and is tasty? Fruity Pebbles! I've been trying to think of ways to incorporate them in recipes ever since I made "Over the Rainbow" Krispie Treats for St. Patrick's Day. So when I was asked to create a fun doughnut recipe for National Doughnut Day, it was the first thing that came to my mind.

I love the idea of Fruity Pebbles doughnuts -- it's like a mash-up of two breakfast foods!

I studied a lot of different doughnut recipes before I developed this one. What makes this one particularly unique is the use of cereal milk in place of regular milk. Anyone who has enjoyed a bowl of Fruity Pebbles knows about the delicacy after the cereal is gone -- the milk at the bottom of the bowl. So in order to give these doughnuts the most authentic Fruity Pebbles taste, I thought it was only appropriate to use cereal milk.

I used a doughnut pan to create these doughnuts, but donut worry (trying to be funny) there are a couple options available if you don't own a doughnut pan. Firstly, you can roll up a small piece of parchment paper and stick it in the middle of a muffin tin cavity. The batter will bake around the parchment paper, and voila doughnuts! Secondly, you can just bake the batter in a mini muffin tin and call them doughnut holes!

Also, one more tip! If you use a doughnut pan, I recommend putting the batter into a plastic zip bag and piping it into the doughnut cavity much like you would pipe frosting. Otherwise, it's awfully hard to spread the batter around each doughnut pan cavity,

Fruity Pebbles Doughnuts
Yield: Makes about 9 doughnuts
For the cereal milk
  • 1 cup milk
  • 1/2 cup Fruity Pebbles
For the doughnut batter
  • 1 egg
  • 1/3 cup sugar
  • 1/3 cup cereal milk 
  • 4 Tablespoons Challenge butter, melted
  • 1 teaspoon vanilla 
  • 1 cup flour
  • 1 1/2 teaspoon baking powder
  • 1/2 cup Fruity Pebbles cereal
For the icing
  • 1 1/2 cup powdered sugar
  • 3 Tablespoons cereal milk
  • 1 teaspoon vanilla
  • 1/4 cup Fruity Pebbles cereal for sprinkling on top
For the cereal milk
  1. Pour milk into bowl with Fruity Pebbles and let soak for about 10 minutes.
  2. Pour milk and cereal through strainer, saving the cereal milk to use in the rest of the recipe.
  3. Dump soggy Fruity Pebbles
For the batter
  1. Preheat oven to 350 degrees Fahrenheit
  2. Combine egg, sugar, cereal milk, butter, and vanilla in medium-sized bowl until smooth.
  3. Add flour and baking powder to bowl and stir until just combined. Fold in Fruity Pebbles cereal.
  4. Spoon batter into a plastic zip top bag and cut off one of the corners. Pipe batter into each doughnut cavity.
  5. Bake for about 8 to 10 minutes and let cool.
For the icing
  1. Whisk together powdered sugar, cereal milk, and vanilla; add more powdered sugar if icing is too thin, add more cereal milk if icing is too thick.
  2. Dip each doughnut into icing and immediately sprinkle top with Fruity Pebbles.

Recipe adapted from A Southern Fairy Tale and BetterRecipes

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