Dede Wilson

creator of 

Cereal Killer (aka Fiber None) Doughnuts

This ring-shaped yeast-raised doughnut is covered with a thick vanilla frosting and topped with your choice of cereal, such as Cap’n Crunch, Froot Loops, Honey Smacks, or whatever you like.

Yield: about twenty-four 3-inch doughnuts

1 recipe Basic Yeast-Raised Doughnuts, cut into 3-inch rings, fried, and beginning to cool

1 recipe Buttercream (see below)

Breakfast cereal of your choice

 

While the doughnuts are still warm, spread the buttercream on the tops using a small offset spatula. Gently but firmly press your choice of cereal into the frosting, covering the doughnut. Let sit for about 5 minutes to allow the frosting to set.

 

Buttercream

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature, cut into pieces

6 2⁄3 cups sifted confectioners’ sugar

1 teaspoon pure vanilla extract

1 plump, moist vanilla bean

1/4 to 1/2 cup whole milk, at room temperature

 

In a large bowl, beat the butter with an electric mixer on medium-high speed until creamy, about 2 minutes. Add 1 cup of the confectioners’ sugar and the vanilla extract and beat until light and fluffy, about 3 minutes, scraping down the sides of the bowl once or twice. Slit the vanilla bean lengthwise and use a butter knife or teaspoon to scrape all of the tiny seeds into the frosting. Beat again to begin incorporating the seeds. Add the remaining 5 2⁄3 cups confectioners’ sugar and 1/4 cup of the milk, beating on high speed until the buttercream is silky smooth. The frosting should be soft enough so that it will flow easily through the piping tip. Keep thinning out with additional milk, one teaspoon at a time, if needed to achieve this soft

texture.