Fruity Pebble Donuts

You'll love the fruity flavor of these sweet Fruity Pebble Donuts topped with a generous sprinkle of crunchy Fruity Pebbles cereal.

Course Breakfast

Cuisine American

Keyword donut, fruity pebbles, rainbow

Prep Time 20

Cook Time 10

Rest 20

Total Time 50

Servings servings

Calories 309kcal

Equipment

6-hole regular-sized donut pan
Frosting Bag (optional)
Wilton 2a frosting tip (optional)

Ingredients

Donuts

1 cup fruity pebbles cereal
¾ cup buttermilk
1⅔ cup all-purpose flour
¾ teaspoon baking powder
¼ teaspoon baking soda
4 tablespoons butter salted, melted
½ cup granulated sugar
1 large egg
2 tablespoons sour cream or plain Greek yogurt
2 tablespoons canola oil or vegetable oil
½ tablespoon vanilla extract

Glaze

1½ cups confectioner’s sugar
3 tablespoons milk
1 teaspoon vanilla extract
1 teaspoon strawberry extract
3 drops pink gel food dye
1 cup fruity pebbles cereal garnish

Instructions

Donuts

Preheat the oven to 350 degrees Fahrenheit and grease your donut pan. Set aside.
Place 1 cup of fruity pebbles and the buttermilk in a large mixing bowl. Give a slight stir and set aside.
Combine all dry ingredients for the donuts (flour, baking powder, and baking soda). Mix.
Lightly whisk the egg before adding it to the bowl with the cereal and buttermilk in it.
Add the oil, vanilla, Greek yogurt, and melted butter to the bowl as well. Stir until thoroughly mixed.
Add the flour mixture to the buttermilk mixture, a bit at a time, and stir it in until thoroughly combined.
Fill each cavity of the prepared pan about 3⁄4 of the way full. I prefer to use a piping bag with a Wilton 2A tip, but anything similar, or even just a spoon scooping it in, will work.
Bake for 10 minutes or until the tops of the donuts spring back when gently pressed.
Do not remove the donuts from the pan. Just set the donut pan on a wire rack to cool for about 15-20 minutes or until cool.

Glaze

While the donuts are cooling, mix all the ingredients for the glaze, except the cereal, and stir until thoroughly combined.
Gently remove the donuts from the pan and dip the tops of the donuts in the prepared glaze, before placing them glaze-side up on a piece of parchment paper.
Lightly crush the remaining 1 cup of fruity pebbles and sprinkle in a diagonal direction across the corners of each donut.

Notes

Immediately after glazing the donuts, sprinkle them with crushed cereal. If you allow the glaze to harden, the cereal will not stick.

When preparing the glaze, add the whole milk one tablespoon at a time until you achieve the desired consistency. For me, it was about 3 tablespoons.

Before placing the donuts in the oven, gently pound the donut pan down on the counter. This will help the batter settle down evenly and get out air bubbles.

Store in an airtight container, in a cool, dry spot for up to 4 days or in the freezer for up to 3 months.

If freezing, don’t add the glaze. It is best to add the glaze after they have thawed and are ready to be served.

Nutrition