Cereal Milk Cream-Filled Donuts

Ingredients

• 3 cup all-purpose flour (380 g)
• 0.33 cup granulated sugar (67 g)
• 1.75 tsp kosher salt (7 g)
• 2.25 tsp instant yeast (7 g)
• 3 eggs (large, room temp)
• 0.5 cup lukewarm water (120 g, below 110°F)
• 6 tbsp unsalted butter (85 g, room temp)
• vegetable or canola oil (for frying)
• 5 cup whole milk (for cereal infusion)
• 4 cup cereal (of your choice (e.g., Cornflakes, Cocoa Pebbles, Cap'n Crunch))
• 2.5 cup cereal milk (divided (infused from the milk and cereal above))
• 2 tbsp cornstarch (plus 1 tsp)
• 5 egg yolks
• 0.5 cup granulated sugar (plus 2 tbsp (125 g), plus extra for coating)
• 0.5 tsp kosher salt
• 2.5 tbsp milk powder (optional, for enhanced milk flavor)
• 1 tsp vanilla extract
• 1 cup heavy cream (very cold)
• 3 tbsp powdered sugar

Steps

1. 1

   In a stand mixer fitted with the paddle attachment, combine the flour, sugar, salt, yeast, eggs, and water. Mix on medium speed for 6-8 minutes; the dough will still be loose and sticky.

2. 2

   Add the softened butter in 3 additions. Once all the butter is incorporated, switch to the dough hook attachment, then continue mixing on medium for 6–8 minutes more until the dough is smooth and elastic.

3. 3

   Lightly grease your hands and shape the dough into a rough ball. Transfer to a well-greased large bowl and cover with plastic wrap.

4. 4

   Choose a rise method: For same-day, let rise at room temperature until doubled (1.5–2 hours). For overnight, let rest at room temperature for 30 minutes, then refrigerate for 8–24 hours.

5. 5

   To make the cereal milk: Heat 5 cups of milk in a saucepan until steaming. Pour over 4 cups of cereal in a bowl and let steep for 20–30 minutes. Strain through a fine mesh strainer, pressing to extract all liquid. Measure out 2.5 cups for the filling.

6. 6

   To start the Crème Diplomate: In a bowl, whisk together 1/2 cup of the cereal milk and the cornstarch. Add the sugar, egg yolks, and salt, whisking until smooth.

7. 7

   In a saucepan, heat the remaining 2 cups of cereal milk and milk powder until steaming. Slowly drizzle a couple ladles of hot milk into the egg mixture while whisking constantly to temper.

8. 8

   Pour the warmed mixture back into the saucepan. Cook over medium heat, whisking constantly, until thickened to a pudding consistency and bubbling. Cook for 1 minute more once bubbling.

9. 9

   Remove from heat, stir in vanilla, and transfer to a bowl. Press plastic wrap directly onto the surface and chill completely (at least 45 minutes).

10. 10

    Prepare for shaping: Cut 12 squares of parchment paper (4 inches each). Turn risen dough onto a lightly floured surface and divide into 12 equal portions (65–70g each).

11. 11

    Shape each piece into a smooth ball by tucking edges and rolling on an unfloured surface. Place each on a parchment square. Let rest 10–15 minutes, then press into flattened discs.

12. 12

    Cover loosely and let rise until very puffy and airy, about 60–75 minutes.

13. 13

    Heat 2 inches of oil in a large pot to 340–345°F (171–174°C). Prepare a tray with paper towels and a bowl of sugar for coating.

14. 14

    Fry donuts in batches of 3–4. Lower them into the oil with the parchment; remove the paper with tongs once it releases. Fry for 90–120 seconds per side until deep golden brown.

15. 15

    Transfer to paper towels and immediately toss in granulated sugar (if using). If glazing, let cool slightly before dipping.

16. 16

    Finish the filling: Whisk the chilled pastry cream until smooth. In a separate bowl, whip heavy cream and powdered sugar to medium peaks. Fold the whipped cream into the pastry cream in two additions.

17. 17

    Pierce a hole in the side of each donut with a knife or skewer, creating a cavity inside. Pipe the Crème Diplomate into each donut until generously filled. Serve immediately.

Notes

Storage: Best eaten same day. Can be stored in the fridge for 1-2 days; the dough will firm up slightly. Variations: - Toasted Cornflakes: Toast cereal at 300°F for 8-10 mins before steeping; coat donuts in strawberry sugar and add jam. - Cocoa Pebbles: Whisk 2 tbsp cocoa powder into the milk for the pastry cream and use a chocolate ganache glaze. - Cap'n Crunch: Use a simple cereal milk glaze (powdered sugar + cereal milk).

Nutrition per serving

• dessert
• snack
• donuts
• fried
• brioche
• cereal milk
• pastry cream
• bakery-style