Wait… did you say cereal milk?
It might sound a little odd at first, but cereal milk has become a beloved flavour thanks to pastry chefs who reinvent nostalgic tastes. If you know Milk Bar or Christina Tosi’s creations, you know the idea: the sweet, slightly toasty milk left behind after a bowl of cereal can be surprisingly delicious when used as an ingredient. On a visit to New York City I tried Milk Bar’s cereal milk soft serve and loved how the familiar flavour felt both playful and comforting.
A few months later, while practising filled doughnuts, I wanted a custard filling with that exact nostalgic note. I combined a few of my favourite sources and techniques—brioche-style dough for the donuts, a pastry cream base for the custard, and cereal-steeped milk for the flavour—to create cereal milk custard-filled doughnuts. The result is creamy, lightly sweet, and unmistakably cereal-forward without being cloying.
For these doughnuts I used an enriched dough that benefits from an overnight chill, and a custard that I finish by folding in whipped cream so it stays light inside the fried dough. The cereal milk itself is easy: toast the cereal briefly, steep it in cold milk, then strain and sweeten. Plan for two days—prepare dough and part of the custard ahead, and finish assembly the next day.
A hodgepodge recipe
This recipe blends several techniques: the dough comes from a reliable enriched dough method, the custard is a thick crème pâtissière, and the cereal milk flavour is inspired by Milk Bar. I recommend making the dough the night before so it can proof slowly in the fridge, and starting the cereal milk and custard on the same day so everything comes together smoothly.
If you’re new to frying, use a large, high-sided casserole dish or deep pan and maintain a steady oil temperature. Keep water far away from the oil, dry the doughnuts carefully before frying, and use a thermometer so you can control the heat. Rolling the warm fried doughnuts in sugar helps the sugar adhere; fill them once they have cooled enough to handle but are still warm enough to be pliable.
Recipe
Cereal Milk Donuts
Fried doughnuts filled with a cereal milk cream custard — light, creamy and full of nostalgic cereal flavour.
Servings: 22 Donuts
Equipment
- Large high-sided casserole dish or deep frying pan
- Thermometer for oil
- Piping bag with a sharp tip
- Kettle or saucepan for heating milk
Ingredients
Cereal Milk
- 100 grams cornflakes
- 825 grams cold milk
- 30 grams brown sugar
- ¼ teaspoon kosher salt (or ⅛ teaspoon if using fine salt)
Custard
- 500 ml cereal milk (prepared as below)
- 1 teaspoon vanilla extract
- 6 egg yolks
- 125 grams caster sugar, plus 2 tablespoons for whipping cream
- 80 grams flour
- 200 ml double cream
Ella’s Baking Tip
Weigh your ingredients with a kitchen scale for the most consistent results.
Instructions
Donuts
- Make an enriched brioche-style dough following your preferred brioche doughnut method and shape it into rounds. Refrigerate the dough overnight to develop flavour and make it easier to handle.
- The next day, roll and cut the doughnuts, then fry them in a large, high-sided casserole dish or deep pan at a steady temperature. Use a thermometer to keep the oil around 175–180°C (350–355°F). Fry until golden and cooked through, turning once.
- While still hot, roll the fried doughnuts in granulated sugar so the sugar adheres. Allow them to cool until warm but not hot before filling.
Cereal Milk
- Preheat the oven to 150°C (300°F). Line a baking sheet with parchment paper and spread the cornflakes in an even layer.
- Bake the cornflakes for about 15 minutes until they deepen slightly in colour and become fragrant. Let them cool completely on the tray.
- Transfer the cooled cornflakes to a large jug or bowl. Pour the cold milk over the cornflakes and stir gently. Let the mixture steep at room temperature for about 20 minutes to absorb the toasted cereal flavour.
- Strain the milk through a fine sieve into a medium bowl, pressing gently with a spatula near the end to extract liquid without forcing any solids through. Stir in the brown sugar and salt until dissolved. Set aside 500 ml of this cereal milk for the custard.
Custard
- Pour the 500 ml of cereal milk into a medium saucepan and add the vanilla extract. Heat slowly until it just begins to simmer.
- In a separate bowl, whisk together the egg yolks and 125 grams caster sugar until pale. Add the flour and mix until combined.
- Gradually pour a little of the hot cereal milk into the egg mixture while whisking to temper the eggs. Continue adding milk until fully incorporated, then return the mixture to the saucepan.
- Cook over medium heat, whisking constantly for about 5 minutes, until the mixture thickens to a pastry cream consistency. Keep whisking to prevent burning.
- Pass the thickened custard through a sieve into a clean bowl. Press clingfilm directly onto the surface to prevent a skin from forming. Cool to room temperature, then chill in the fridge overnight.
- Before filling, whip the double cream with 2 tablespoons of caster sugar to medium peaks (about 3–4 minutes). Fold the whipped cream gently into the chilled custard until smooth and evenly combined.
- Transfer the cereal milk custard to a piping bag fitted with a narrow tip. Pierce each donut with a small hole using a sharp knife or chopstick and pipe custard into each donut until you feel the dough stretch slightly, indicating it is filled.
Notes and safety
This recipe spans two days: dough and part of the custard are prepared in advance to make assembly easier. If you are new to deep frying, use a thermometer, keep the pan away from children, and never add water to hot oil. Store filled doughnuts in the fridge and consume within 1–2 days for best texture.
Tried this recipe? Leave a comment below to share how your doughnuts turned out.