Fruity Pebble Doughnut

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Fruity Pebble Doughnut
Total: 45 minutes
Prep: 30 minutes
Servings: 12 doughnuts


  • 2 Cups all-purpose flour
  • 2 Cups bread flour
  • 2 1/2 tsp fresh yeast
  • 1 cup lukewarm milk
  • 1/3 cup sugar
  • 2 eggs
  • 5tbs butter softened, cut into small pieces
  • 1 teaspoon vanilla extract
  • A pinch of salt
  • Glaze
  • 3/4 cups powdered sugar
  • 2 tablespoons milk
  • Topping
  • Fruity pebbles


  • In a small bowl add crumbled yeast and a teaspoon of sugar. Add 2 tablespoons of warm milk and stir well. Set aside.
  • Place two types of flour in a planetary mixer with a leaf hook. Add yeast mixture, remaining milk, eggs, sugar, vanilla, and salt. Mix at medium speed for about 10 minutes.
  • Replace the leaf hook with a spiral hook and add softened butter. Let it mix until you get a smooth and homogeneous dough.
  • Grease a large bowl with butter and transfer in the dough. Cover with cling film and let it rise for at least 2 hours. The dough needs to double its volume.
  • Place the dough on a floured working surface and knead it for a minute or two. Roll it with a rolling pin, it should be 1cm thick.
  • Make circles with stainless steel rings (8 cm in diameter), then use 3 cm rings to pierce the center of each circle.
  • Transfer the doughnuts on a baking sheet and place it in the oven. Let the doughnuts rise for at least 40 minutes.
  • Heat seed oil to 350 degrees and fry the doughnuts until golden on both sides. Place them on a kitchen paper and let cool.
  • In a bowl mix powdered sugar and milk by using a fork until it is lump-free. Place fruity pebbles in another bowl.
  • Dip one side of the doughnut in a white glaze, then dip it in fruity pebbles. Place them on a sheet (frosted side up) and let them dry for a few minutes.


You need to obtain a smooth and creamy glaze. Add little more warm water or milk if the glaze is too thick, or more powdered sugar until you reach desired consistency.

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