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Relive your childhood with George Duran’s delightful ode to a breakfast cereal favorite! Who could say no to Froot Loops donuts?
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Froot Loops Donuts
Yields: 1 dozen
Ingredients
1 cup whole milk, divided
1 package (2 1/4 teaspoons) active dry yeast
1/2 cup sugar
3 large eggs
3 1/2 cups all-purpose flour
Zest of 1 lemon
1 teaspoon Kosher salt
1 stick (8 tablespoons) unsalted butter, softened
1 cup crushed Froot Loops, plus extra Loops for garnish
Oil, for frying
Flour, for rolling
3 3/4 cups (1 box) confectioner’s sugar
Food coloring, as desired
Method
Heat ¾ cup milk in a small pot until slightly warm. Remove from heat and pour into the bowl of a standing mixer fitted with a hook attachment. Sprinkle in yeast and stir lightly to combine. Set aside for 5 minutes to activate.
Add sugar and eggs and process to combine. Add flour, cinnamon, zest, salt, and softened butter and mix until dough is smooth and pulls away from the sides of bowl.
Lightly mix in crushed Fruit Loops and cover bowl with plastic wrap. Set aside to rise for 45 minutes or until doubled in size.
Heat at least 3-inches of oil in a medium-sized pot to 350°F.
Transfer dough to a lightly floured surface and roll out to 1/2–inch thickness. Use a round cookie cutter (dusted with flour) to cut out 3½ to 4-inch circles. Use a 1-inch round cutter to cut out centers of doughnuts. Set doughnuts aside to rise for at least 15 minutes. (Optional) Re-roll and cut scraps.
Fry a few doughnuts at a time until golden brown, flipping once during cooking. Use a slotted spoon to remove from oil and transfer to paper towels. Cool for at least 5 minutes before glazing.
To make glaze: Whisk confectioner’s sugar and remaining ¼ cup of milk, a little at a time, until the glaze is smooth but still slightly thick. Divide between four bowls and stir in 1 drop of yellow, red, green and blue food coloring to make separate glaze colors. Dip doughnuts and sprinkle with corresponding colors of crushed Fruit Loops.
