2 c. all-purpose flour
1 1/2 tsp. baking powder
1 tsp. Kosher salt
1/4 tsp. baking soda
2 large eggs
1/2 c. whole milk, plus more for glaze
1/2 c. sour cream
1/3 c. packed brown sugar
1/3 c. granulated sugar
1/4 c. canola oil
1 1/2 tsp. pure vanilla extract
1 c. Fruity PEBBLES™ cereal, plus more for topping
1 1/2 c. powdered sugar
Preheat oven to 400° and grease two nonstick donut pans with cooking spray. In a medium bowl, whisk to combine flour, baking powder, salt, and baking soda.
In a large bowl, whisk to combine eggs, ½ cup milk, sour cream, sugars, oil, and vanilla until smooth. Pour dry ingredients into wet ingredients and fold until just combined. Gently fold in Fruity PEBBLES cereal.
Spoon batter into a piping bag or resealable plastic bag. Cut off the tip and pipe batter into donut pans, filling each well.
Bake for 8 to 10 minutes, or until the tops appear dry and the undersides are golden. Let cool 5 minutes before turning out. Let cool completely.
Whisk powdered sugar with 2 tablespoons whole milk to make a thick but dippable glaze. If necessary, thin glaze with ½ teaspoon more milk at a time. Dip top of each donut in glaze then sprinkle donuts with more Fruity PEBBLES cereal.
Let glaze set, about 20 minutes, before serving.
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