A few months ago my friend Deirdre tagged me in a Facebook post announcing a contest she thought I should enter – The Infatuation Bake Sale. Entries were to be submitted via Instagram, and twenty four bakers would be selected to create their winning desserts for the day of the sale. All proceeds from ticket sales would benefit Cookies for Kids’ Cancer.

I was already familiar with Cookies for Kids’ Cancer, having participated in a bloggers’ cookie swap a few years back.  And I knew exactly what I wanted to enter into the contest:

cereal doughnuts

A picture of these doughnuts had floated past my screen at some point, and had seared itself into my brain. I mean, seriously – doughnuts topped with breakfast cereal? What could be better?

cereal doughnuts

cereal doughnuts

I whipped up the doughnuts, snapped the photos and submitted my entry.

And – whoa! – I was selected!

I then went back and actually read the details of the contest – and realized that I’d basically picked the WORST dessert possible:

First off? I was going to have to make 250 doughnuts for the bake sale (the recipe yields 18 – do the math). And doughnuts – whether fried or baked – do NOT keep well, so I’d have to make them no earlier than the day before.

Worse? Since the cereal gets soggy after a few hours of sitting on the glaze, I’d have to add them at the bake sale – to keep them crunchy.

And finally? I couldn’t even glaze the doughnuts in advance, because by the next day the glaze would harden, and the cereal wouldn’t “stick”.


Fortunately, I was allowed to make “mini” versions of the doughnuts – which took care of problem #1. And always-to-the-rescue-Sara instructed me on how to wrap the hell out of the doughnuts to keep them fresh for 24 hours. As for the cereal/glaze conundrum, I enlisted Chelsea to accompany me to the sale and work the table with me, while I glazed and cereal-ed batches of doughnuts as needed.

cereal doughnuts

How cute are these little guys?

And I have to tell you – it was one of the most fun days ever. You can read a recap of the sale on The Infatuation site, and see all of the amazing talent on display. These were all amateur bakers but you’d never know it. The desserts were over-the-top delicious, and beautifully packaged and displayed. And everyone was SO nice!

The event itself sold a whopping 500 tickets and was, by all accounts, a huge success.

Chelsea was a fabulous partner and we had so much fun (following images courtesy of the lovely and talented Ashley Sears).


cereal doughnuts

sheri and chelsea

Yes, my daughter has eyes the color of a blue Froot Loop.

And now for the doughnuts!

A quick note – though I never intended to make 200+ mini doughnuts, we all agreed that the smaller size was actually better. Each was a 1-2 bite treat, with the perfect proportion of crunchy cereal to sweet glaze to cake-y doughnut. Let me know which size you choose!

cereal doughnuts

Cereal Doughnuts (makes 1 1/2 dozen regular doughnuts or 5-6 dozen “minis”)
doughnut recipe adapted from The Semisweet Sisters

1 egg, lightly beaten
1/2 cup sour cream
1/2 teaspoon vanilla
1/4 cup vegetable oil
1/2 cup sugar
1 cup flour
1/2 teaspoon baking soda
1/4 teaspoon salt

1 cup confectioners’ sugar
1-2 tablespoons milk

Assorted cereal (I used Frosted Flakes, Fruity Pebbles, Froot Loops and Cocoa Krispies)

Make the doughnuts: Pre-heat oven to 350 – spray doughnut pans with non-stick cooking spray.

Place the beaten egg, sour cream, vanilla, oil and sugar in your mixer; beat till well blended. Add the flour, baking soda and salt and beat till well blended.

Transfer the batter to a ziploc bag or pastry bag and snip an opening in the corner. Fill the doughnut pans (one-third the way up for minis, halfway up for regulars) and bake (5-7 minutes for minis, 10-12 minutes for regulars). You’re looking for golden brown edges and tops that are springy to the touch. Remove from pan (use a small knife to assist if needed) and invert doughnuts onto a wire rack to cool completely. Place your cereals into small bowls.

Make the glaze: Whisk the sugar and milk till smooth. The glaze should be thick but pourable – add more milk or sugar as needed till you get the right consistency.

Working with one doughnut at a time, dip the top into the glaze and then immediately dip into  the cereal – press gently but firmly to adhere. Repeat with remaining doughnuts. Let set, about 30 minutes; serve within a few hours.

(print this recipe)

This delicious recipe brought to you by Sheri Silver

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