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Cinnamon Toast Crunch Doughnuts Recipe

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4 from 61 reviews

  • Author: Ava
  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings

Description

These Cinnamon Toast Crunch Doughnuts feature a soft, fluffy dough fried to golden perfection and coated with a sweet cinnamon glaze made from cereal-infused milk. Topped with extra crushed Cinnamon Toast Crunch for added crunch and flavor, they make a delightful treat perfect for breakfast or dessert.

Ingredients

Doughnuts

  • 1 ½ cups whole milk, warmed to 110°F
  • 1 Tablespoon instant yeast (9 g)
  • 3 Tablespoons granulated sugar (38 g)
  • 1 large egg
  • 4 cups all-purpose flour (520 g)
  • 2 teaspoons kosher salt (5 g)
  • 6 Tablespoons (3 oz) unsalted butter, softened at room temperature

Cereal Milk Glaze

  • ½ cup whole milk
  • ⅓ cup Cinnamon Toast Crunch cereal (for soaking)
  • 2 cups powdered sugar (227 g), plus more for thickening
  • ¼ teaspoon ground cinnamon
  • Pinch of kosher salt

Garnish

  • Additional crushed Cinnamon Toast Crunch cereal

Instructions

  1. Prepare the dough starter: In the bowl of a stand mixer, combine the warmed milk, instant yeast, and granulated sugar. Allow the mixture to sit for 5 minutes to activate the yeast. Whisk in the egg until fully incorporated.
  2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour and kosher salt to evenly distribute the salt.
  3. Combine and knead dough: Attach the dough hook to your stand mixer. On low speed, add one-third of the flour mixture to the yeast mixture. Once the dough begins to come together, add another third of the flour. Then incorporate the softened butter one tablespoon at a time, mixing well after each addition. The dough will be sticky. Scrape down the bowl as needed. Add the remaining flour mixture. Increase mixer speed to medium and knead for 3–5 minutes until the dough is smooth, soft, and slightly sticky but manageable.
  4. First rise: Transfer the dough to a large greased bowl, cover with plastic wrap or a kitchen towel, and let it rise at room temperature for 30 to 45 minutes, until it doubles in size.
  5. Shape the doughnuts: Punch down the risen dough and transfer it to a lightly floured surface. Roll or pat the dough to about ½-inch thickness. Using a 3 ½-inch doughnut cutter (or a 3 ½-inch round cutter and a 1-inch cutter for the hole), cut out doughnut rings and holes. Gather the scraps and re-roll once to cut out additional doughnuts.
  6. Prepare for frying: Cover the cut doughnuts with plastic wrap or a towel to keep them from drying out while heating the oil. Attach a kitchen thermometer to a large, heavy-bottomed pot. Fill the pot with 2 to 3 inches of vegetable oil and heat over medium until the temperature reaches 350°F.
  7. Fry doughnuts: Carefully place 2 to 3 doughnut rings into the hot oil, avoiding overcrowding. Fry for about 90 seconds on each side until golden brown. Fry the doughnut holes for about 50 seconds on each side. Use a slotted spoon to remove fried doughnuts and place them on a paper towel-lined baking sheet to drain excess oil. Monitor the oil temperature continuously and adjust heat as needed.
  8. Make the cereal milk glaze: Soak ⅓ cup Cinnamon Toast Crunch cereal in ½ cup whole milk for 10 minutes. Strain the milk to remove the cereal, reserving the flavored milk.
  9. Prepare the glaze: In a bowl, mix 2 cups powdered sugar, ¼ teaspoon ground cinnamon, and a pinch of kosher salt. Add 4 tablespoons of the cereal milk and stir until smooth. Adjust consistency by adding more cereal milk if glaze is too thick.
  10. Glaze the doughnuts: Dip the warm doughnuts into the glaze, letting excess drip off, then set on a wire rack to let the glaze set slightly.
  11. Second glaze and garnish: If glaze is too thin, add a few tablespoons of powdered sugar to thicken and stir until smooth. Dip the doughnuts into the thicker glaze again, then immediately top with crushed Cinnamon Toast Crunch cereal. Serve immediately while doughnuts are warm and fresh.

Notes

  • Use a kitchen thermometer to maintain accurate oil temperature to avoid greasy or burnt doughnuts.
  • You can re-roll the dough scraps once for additional doughnuts, but avoid overworking the dough to keep it tender.
  • Serve doughnuts fresh for the best texture and flavor; the glaze may harden if left overnight.
  • If glaze becomes too thick, thin with a little more cereal milk or regular milk.
  • Storage: Keep doughnuts in an airtight container for up to 1 day at room temperature; best enjoyed the same day.
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Frying
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/cinnamon-toast-crunch-doughnuts-recipe/