Fruity Pebbles Recipe

Prep dry ingredients

In a large bowl whisk together the all-purpose flour (2.25 cups), granulated sugar (1/2 cup), baking powder (2 tsp) and salt (1/2 tsp) until evenly combined.

Mix wet ingredients

In a separate bowl whisk the buttermilk (1 cup), egg (1 large), melted butter (3 tbsp) and vanilla extract (1 tsp) until smooth.

Combine batter

Pour the wet ingredients into the dry ingredients and stir gently with a spatula just until combined. Do not overmix; a few small lumps are fine. The batter should be thick but pipeable — if too thick, add 1 tablespoon milk at a time to loosen slightly.

Prepare for frying

Heat 2 cups vegetable oil in a heavy-bottomed pot or deep skillet to 350°F (175°C). If you do not have a thermometer, test by dropping a small pinch of batter into the oil — it should sizzle and rise slowly to the surface. Meanwhile, transfer batter to a piping bag fitted with a plain large round tip or into a heavy-duty resealable plastic bag with the corner snipped (about 1/2 inch).

Pipe and fry donuts

Pipe 3–3½ inch rounds of batter into the hot oil (or spoon batter carefully). Fry in batches to avoid crowding — usually 2–3 minutes per side — until golden brown and cooked through. Use a slotted spoon to flip donuts once the underside is golden. Internal temperature should be about 200°F (93°C) or donuts should spring back when touched.

Drain

Remove donuts to a wire rack set over a baking sheet lined with paper towels to drain and cool slightly for 2–3 minutes before glazing. If using optional butter, lightly brush warm donuts with 2 tbsp melted butter to help glaze adhere.

Prepare Fruity Pebbles

Place 2 cups Fruity Pebbles cereal in a heavy zip-top bag and crush to coarse crumbs with a rolling pin or pulse 2–3 times in a food processor. You want small pieces that will stick to the glaze, not a fine powder.

Make glaze

In a medium bowl sift 2 cups powdered sugar to remove lumps. Add 4 tablespoons milk, 1/2 tsp vanilla extract and a pinch of salt. Whisk until smooth and glossy. The glaze should be thick but pourable — add an additional teaspoon of milk if needed to reach dipping consistency.

Glaze donuts

Working one at a time, dip the top of each warm (not hot) donut into the glaze, allowing excess to drip back into the bowl. Place glazed donuts back on the wire rack over the baking sheet.

Add Fruity Pebbles topping

Immediately press and sprinkle the crushed Fruity Pebbles over the glazed area so they adhere while glaze is still wet. For full coverage, press gently with your fingers. Repeat until all donuts are glazed and coated. If you brushed donuts with melted butter earlier, the glaze will adhere even better.

Set and serve

Let glazed and coated donuts sit at room temperature for 15–20 minutes to allow glaze to set. Serve fresh the same day for best texture — the cereal topping will soften over time. Store any leftovers in an airtight container at room temperature for up to 24 hours; the cereal will lose crispness.