30 Cent Gourmet Donuts (3 Ways) | But Cheaper

In a small bowl, place eggs and one yolk.

Add your milk mixture to the bowl of a standing mixer,  whisk your eggs together, and add; begin mixing on medium speed, using the hook attachment.

Whisk together flour and salt in a large bowl. While your standing mixer is mixing, add your flour mixture, about 3 Tbsp, until you add all of it and a dough has formed; then reduce to medium-low and knead for one minute. Then add butter and let it incorporate and mix for five minutes or until you get a smooth dough and it is starting to pull from the sides of the bowl. (it’s okay if it is sticky). Next, place the dough into a large greased bowl, form it into a large ball, cover with plastic wrap, let it rise at room temperature for one and a half hours or until doubled in size.

Dust the top of the dough with flour, lightly pat the dough until wholly degassed; then place into a lightly floured work surface, dust the top with flour and roll it with a rolling pin until you get a large rectangle about ¾”  thick.

Use a donut cutter (or a biscuit cutter and a smaller one to cut out the hole) to cut as many donuts as possible. Once you’ve punched out as much of the dough as possible, you’ll have dough scrap, knead lightly together to homogenize, and let it rest for 5 minutes; then roll it back out and cut again.

Cover with plastic wrap and let it proof at room temp for 45 minutes.

Fill a large, heavy-bottom pot, slightly over halfway, with vegetable oil, and heat it to 350℉. Using a greased spatula, pick up a donut, lay into the oil, and fry 2 to 3 donuts at a time (accounting for expansion) for 45 seconds to a minute, then flip and repeat on the other side. Take them out of the oil, drain them on a wire rack, repeat with your donuts and holes, and let them cool down.

In a large bowl, add sugar, mix it with hot water (you may need less water, depending on the humidity), add vanilla extract and a pinch of salt, whisk together until completely smooth and homogenized.

Dunk a donut in and coat on both sides thoroughly, drain on a wire rack and repeat with the rest of your donuts.

In a small bowl, place cereal of choice, cover it with milk, and let it sit for ten minutes or in the fridge covered overnight. Strain the cereal out of the milk. Reserve.

In a large bowl, place sugar and add just enough cereal milk of choice to be about twice as thick as your plain glaze coating.

Dip just the top into, let it drain slightly, give it a little spin and flip so the unglazed side faces down on the wire rack; then top one side with the correlating cereal.

In a medium-size bowl, add sugar cocoa powder, a pinch of salt, whisk together; then whisk in cereal milk. Whisk until thoroughly combined.

Dip just the top into, let it drain slightly, immediately dunk that glaze side into a bowl of cocoa puffs, and place it on a wire rack.

Drizzle with your peanut butter icing.

Whisk together peanut butter and sugar. Thin it out with water until it reaches a consistency that is “drizzable” but still relatively thick.