Puffed Cereal Treat Doughnuts

  • Recipe courtesy of Jaime Podgorny
Total Time:
25 min
5 min
Inactive Prep:
20 min
6 to 12 doughnuts (depending on size of doughnut mold)


  • Canola oil, for greasing doughnut molds
  • 300 grams all-purpose flour
  • 150 grams confectioners' sugar
  • 10 grams baking powder
  • 10 grams egg replacer
  • 6 grams salt
  • 56 grams margarine
  • 141 grams almond milk
  • 8 grams vanilla extract
  • 1 single-serving size box puffed rice cereal


Special equipment: doughnut molds; a pastry bag fitted with a large round tip

Preheat the oven to 350 degrees F and grease the doughnut molds.

Combine the flour, sugar, baking powder, egg replacer and salt in a large bowl, then cut in the margarine as you would with pie dough, using a pastry blender or your fingertips, until the mixture resembles coarse crumbs with some pea-sized bits of margarine.

Scald the almond milk in a small saucepan and allow to cool. Stir in the vanilla extract.

Pour the milk mixture into the dry mixture and fold together gently until it has just come together. Don't overmix or your doughnuts will be tough. Gently fold in half of the cereal.

Fill a pastry bag fitted with a large round tip with the dough and pipe into the donut molds.

Bake until the doughnuts spring back to the touch, 10 to 12 minutes.

For the glaze: Whisk together the sugar, margarine and vanilla bean paste with 50 grams water.

Dip the doughnuts into the glaze, then sprinkle with the remaining puffed rice cereal.


A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.