Cereal Milk Cream-Filled Donuts

Makes 12 Donuts

Homemade donuts are one of the most delicious things you can make…but they’re not exactly quick. I’ve included a same-day option, but I really prefer splitting this over two days—make the dough and pastry cream the night before, then the next day you’re just shaping, frying, and filling.

The dough is a soft brioche-style dough that fries up super light and fluffy. For the filling, we’re taking infused cereal milk and turning it into a pastry cream. And instead of just using pastry cream, I turn it into a crème diplomate—pastry cream folded with whipped cream. It makes the filling lighter, smoother, and less heavy, which is exactly what I want in a filled donut.

This is one of those recipes that’s meant to be played with. I haven’t had this much fun experimenting with flavors in a while. I made three versions: toasted cornflakes with strawberry jam and strawberry sugar, Cocoa Pebbles with chocolate glaze, and Cap’n Crunch with a cereal milk glaze—but honestly, you can take this in so many directions. Cinnamon Toast Crunch, Fruity Pebbles, Cheerios + banana, Reese’s Puffs… whatever cereal you love.

WHAT YOU’LL NEED

INGREDIENTS

Donut Dough

  • 3 cups all-purpose flour (380 g)

  • ⅓ cup granulated sugar (67 g)

  • 1 ¾ tsp kosher salt (7 g)

  • 2 ¼ tsp instant yeast (7 g)

  • 3 large eggs, room temp

  • ½ cup lukewarm water (120 g, below 110°F)

  • 6 tbsp unsalted butter, room temp (85 g)

  • Vegetable or canola oil, for frying

Cereal Milk

  • 5 cups whole milk

  • About 4 cups cereal of your choice

Note: Some cereals (like cornflakes) absorb more milk—use more milk as needed to yield enough cereal milk.

Cereal Milk Crème Diplomate

  • 2 ½ cups cereal milk, divided

  • 2 tbsp + 1 tsp cornstarch

  • 5 egg yolks

  • ½ cup + 2 tbsp granulated sugar (125 g), plus extra for coating if desired

  • ½ tsp kosher salt

  • 2 ½ tbsp milk powder (optional, for enhanced milk flavor)

  • 1 tsp vanilla extract

  • 1 cup heavy cream, very cold

  • 3 tbsp powdered sugar

DIRECTIONS

Make the Donuts

  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. 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. The dough should become smooth, elastic, and pass a windowpane test.

  3. Lightly grease your hands and shape the dough into a rough ball. Transfer to a well-greased large bowl, cover with plastic wrap, and proceed with one of the options below:

    • Same-Day Rise: Let rise at room temperature until doubled in size, about 1½–2 hours, depending on temperature.

    • Overnight Rise: Let dough rest at room temperature for 30 minutes, then refrigerate for 8–24 hours.

    Meanwhile, start on the Cereal Milk & Crème Diplomate.

  4. Once dough is risen, cut 12 squares of parchment paper (about 4 inches each) and place on a sheet tray.

  5. Turn out dough onto a lightly floured work surface and divide into 12 equal portions (about 65–70 g each). Working one piece at a time, tuck the edges underneath, pinching to seal, and roll on an unfloured surface to build tension and smooth.

  6. Transfer each dough ball to a square of parchment. Let rest for 10–15 minutes to relax the gluten, then with lightly greased hands, press each into a flattened disc.

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

  8. In a large pot or Dutch oven, heat 2 inches of oil to 340–345°F (171–174°C). Have all equipment ready before frying:

    • a sheet tray lined with paper towels

    • tongs

    • a spatula

    • a shallow bowl of granulated sugar (if coating)

    • a small bowl for discarded parchment

  9. Working in batches of 3–4 donuts, lower the donuts (parchment and all) into the oil with a spatula. After a few seconds, the parchment will release—remove it with tongs. Fry for 90–120 seconds per side, until deep golden brown.

  10. Transfer to the paper towel–lined tray (tossing immediately in sugar, if using) and continue frying, maintaining an oil temperature between 340–345°F.

  11. If glazing instead of tossing in sugar, let the donuts cool slightly, then dip or glaze before filling—glazing after filling is much more difficult and can cause the filling to spill out.

Make the Cereal Milk

  1. Heat the milk in a medium saucepan (or microwave) until steaming. Pour over the cereal in a medium bowl, pressing down to fully submerge. Let steep for 20–30 minutes, then strain through a fine mesh strainer set over a bowl, pressing to extract as much milk as possible.

  2. Measure out 2½ cups for the Crème Diplomate. Any extra can be used for a simple cereal milk glaze by whisking 2–3 tbsp with 1 cup powdered sugar.

Make the Crème Diplomate

  1. In a bowl, whisk together ½ cup cereal milk and cornstarch. Add the sugar, egg yolks, and salt and whisk until smooth.

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

  3. Pour the warmed mixture back into the saucepan, whisking constantly. Cook over medium heat, whisking constantly, until thickened to a thick, pudding-like consistency and bubbling. Once bubbling, cook for about 1 minute more.

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

  5. Once chilled, whisk the pastry cream until smooth and loosened.

  6. Whip the heavy cream and powdered sugar to medium peaks. Using a whisk, fold the whipped cream into the pastry cream in 2 additions, until fully combined and silky. Chill until ready to use.

Fill Donuts

  1. Pierce a hole into the side of each donut using a paring knife or skewer. Insert the skewer or handle of a small spoon into the opening and gently press outward from the inside, moving it around to create a wider cavity for the filling.

  2. Transfer the Crème Diplomate to a piping bag fitted with a small round tip (or Bismarck tip) and fill each donut generously. Serve immediately.

RECIPE NOTES & TIPS

  • The Crème Diplomate recipe makes enough for all 12 donuts—if using multiple cereals, divide the filling accordingly.

  • If desired, here are the details on my exact donuts:

    • Toasted Cornflakes & Strawberry (my favorite): Immediately after frying, toss the donuts in strawberry sugar to coat, made by blitzing together granulated sugar with freeze-dried strawberries, then sifting to remove larger chunks and seeds. Before making the cereal milk, toast the cornflakes in a 300°F (150°C) oven for 8–10 minutes, until lightly golden. After filling with the cereal milk custard, pipe in strawberry jam as well (use a smooth jam—chunky jam can clog your piping tip).

    • Cocoa Pebbles: Whisk 2 tbsp cocoa powder into the milk before heating for the pastry cream for a deeper chocolate flavor. For the glaze, make a simple chocolate ganache: heat ½ cup heavy cream, 1 tbsp butter, and a pinch of salt until steaming, then pour over 6 oz finely chopped semi-sweet chocolate, stirring until smooth.

    • Cap’n Crunch: Dip the donuts in a simple cereal milk glaze, made by whisking 2–3 tbsp cereal milk into 1 cup powdered sugar with a pinch of salt and a splash of vanilla.

  • Like all fried foods, these are best eaten the same day. If needed, store filled donuts in the fridge for 1–2 days. The dough will firm up slightly, but they’ll still be delicious.