Cinnamon Toast Crunch Donuts

Make Cereal Milk - In a medium bowl, combine cinnamon toast crunch cereal and the milk and allow to soak for 15 minutes. Drain the milk and then discard the cereal. Divide ¾ cup (171g) of the cereal milk for the dough and keep the remainder in the fridge for the glaze.
1 ½ Cup (61g) Cinnamon Toast Crunch Cereal
1 Cup + 3 Tablespoons (270g) Whole Milk
Bloom the Yeast - Warm ¾ cup of your cereal milk in the microwave or saucepan to about 105ºF (41℃). Then stir in 1 ½ teaspoons of active dry yeast and 1 teaspoon of white sugar. Let bloom for 5 to 7 minutes. See note below for instant yeast
1 ½ Teaspoon (5g) Active Dry Yeast
1 Teaspoon (4g) Granulated White Sugar
Combine all Ingredients - To the a large bowl or stand mixer bowl, add bread flour, all-purpose flour, sugar, dry milk powder, melted butter, egg, yolk, cinnamon, salt, vanilla and frothy yeast mixture. With a spoon or spatula, mix all the ingredients together until it becomes a shaggy ball.
1 ½ Cups + 2 Tablespoons (195g) Bread Flour
1 ½ Cups (180g) All-Purpose Flour
¼ Cup (50g) Granulated White Sugar
3 Tablespoons Dry Milk Powder
3 Tablespoons (42g) Unsalted Butter
1 Large Whole Egg + 1 Yolk
¾ Teaspoon Cinnamon
¾ Teaspoon Fine Sea Salt
1 Teaspoon Vanilla Extract
Knead the Dough - Fit your stand mixer with the dough hook attachment and knead on medium speed for about 15 minutes or until it passes the window pane test. If it's a bit sticky, you can gradually add 1 to 2 tablespoons of bread flour. See notes below regarding window pane test.
Let Double in Size - Form dough into a ball, then place into a lightly oiled bowl (I used the same stand mixer bowl). Cover with plastic wrap and allow to rise in a warm place for about an hour or until it doubles in size. If using instant yeast, it will take less time.
Prep the Parchment Squares - When the dough has almost doubled in size, cut out 10, 4x4 inch (10x10 cm) parchment paper squares.
Divide the Dough - Gently deflate the dough and transfer it onto a lightly floured work surface. Divided the dough into 10 equal pieces, by weighing the entire dough with a kitchen scale and then divide that number by 10. You should about 75 grams per piece.
Roll into Smooth Balls - Grab a piece of dough and press it flat to get rid of any air bubbles. Gather and pinch the edges together and then place it on your work surface seam side down. Form your hand into a relaxed “claw” shape and cup it over the ball of dough. Then move your hand in small circular motions, gently dragging the ball along. It will tighten and the top will become smooth. Please see the photos in the body of the post as a reference.
Shape the Donuts - Dip your pointer finger into some flour and create a hole in the center of the bun, piercing all the way through. Then twirl it around your pointer finger, rotating several times. As the hole gets larger, wrap it around both pointer fingers and roll in a circular motion. You'll want it to be at least 1.5 inches (3.8 cm) wide as the hole will shrink a little.
Proof Donuts - Place donuts onto the parchment paper squares and transfer to a large baking tray. Loosely cover with plastic wrap that has been sprayed with a bit of oil and allow to rise for about 45 minutes or until it passes the “poke” test. See note below.
Prep the Oil - With 25 minutes left of proofing, fill a medium to large sized pot with at least 2 inches of vegetable shortening or neutral oil such as canola, vegetable, or avocado oil. Clip a thermometer on the side of the pot and heat until it registers between 350ºF (167ºC) and 360ºF (182ºC).
Prep the Glaze - In a bowl, combine powdered sugar, melted butter, vanilla, cinnamon and 3 tablespoons of the reserved cereal milk. Whisk well until you reach your desired consistency. If you'd like a thicker glaze, add less milk, if you'd like a thinner glaze, add more milk. If you run out of the cereal milk, you can use regular milk. If the glaze is too thin, add more powdered sugar. Set glaze aside.
1 ½ Cup (169) Powdered Sugar
2 Tablespoons (28g) Melted Butter
¾ Teaspoon Vanilla Extract
½ Teaspoon Cinnamon
3 to 4 Tablespoons Reserved Cereal Milk
Prep the Coating - Add a cup of cinnamon crunch cereal to a sturdy ziploc bag and seal it. Use a rolling pin or the bottom of a heavy pot and crush the cereal until you have fine crumbs. Pour into a shallow bowl or plate and set aside.
1 Cup (41g) Cinnamon Toast Crunch Cereal
Additional Prep - Line a baking sheet with paper towels and set aside. Grab all the tools you'll need such a kitchen spider or slotted spoon and tongs for removing the parchment paper.
Fry the Donuts - Once the donuts are proofed and the oil reaches 350ºF (180ºF), carefully place 2 to 3 donuts into the hot oil with the parchment paper. After a few seconds, use tongs and remove the papers. Fry for 45 seconds on each side. Then flip the donuts and fry for an additional 20 seconds on each side. Set a timer! Scoop and drain the donuts well and then transfer to a cooling rack that has been lined with paper towels.
Glaze & Crumb Coat the Donuts - When the donuts are cool enough to handle, dip the tops of the donuts into the glaze, allowing the excess to drip off. Then immediately dip the donuts into the cinnamon toast crunch cereal crumbs. Serve and enjoy!

INGREDIENTS

Donut Dough

Cereal Milk Glaze

Coating

For Frying

Instructions

Notes