Homemade Golden Grahams Donuts

There’s a HOLE (as in donut hole) lot to love about these warm, gooey glazed Golden Grahams Donuts. We’ve combined the classic taste of a classic kiddie cereal (the kind mom only let you have on vacations and birthdays) with a warm, fluffy donut to bring you a decadent honey-drizzled delight that’s perfect for a celebratory breakfast, a post-soccer game team treat, or a delicious dessert to end the night. The secret touch to these golden goodies? Our fan favorite, Remy’s Grahams makes it into the dough and takes the place of sprinkles or powdered sugar for a crumbly cinnamon topping to finish!

You donut want to skip this one!

What You’ll Need…

For the Dough

  • 1 1/8 cups warmed milk 
  • 1/4 cup sugar
  • 2 1/4 teaspoons instant or active dry yeast 
  • 2 whole large eggs beaten
  • 1 1/4 sticks unsalted butter melted
  • 1 cup crushed Remy’s Grahams crumbs 
  • 3 1/2 cups all-purpose flour
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • oil for frying 

For the Golden Honey Glaze

  • 4 Cups Icing Sugar
  • ½ Cup 2% Milk
  • 1 tbsp Vanilla Extract
  • 2 tbsp Honey
  • 1/2 cup Remy’s Grahams crumbs

What You’ll Do…

For the Dough

  1. In the bowl of your electric mixer add the sugar to the milk, stir to dissolve and add the yeast. Stir gently, then let sit for 10 minutes. Melt the butter in a separate bowl, add the beaten eggs, stirring constantly to make sure the butter is not too hot for the eggs. Add the liquid mixture to the yeast mixture. Let the mixture run on medium-low speed for several minutes.
  2. While the mixer is running, add the salt, 1/4 teaspoon cinnamon, Remy’s Grahams crumbs, and flour in 1/2 cup increments until all the flour is gone. Stop the mixer, scrape the bowl down, then turn the mixer on the same speed again for another five minutes. After five minutes, stop the mixer and scrape the bottom of the bowl. Transfer the dough to a lightly oiled bowl and toss the dough to coat, then cover with plastic wrap and place in the fridge. Refrigerate dough for at least 8 hours, or overnight.
  3. Remove bowl from fridge and turn out dough onto a lightly floured surface. Roll remaining dough into balls for donut holes. Cover with large towel and place in a warm place in your kitchen. Allow doughnuts to rise for one hour.

For the Glaze

Combine Ingredients in a saucepan and bring to a simmer, whisking constantly. You want to 'cook out' that stale taste of powdered sugar (I decided that this was a thing while making this.) Remove from heat after a few minutes of simmering and dip the cooled donuts in the glaze one at a time. Set them back on the wired rack to set up.

To Make

  1. Heat about 2-inches of oil in a large, heavy bottomed pot over medium heat until a deep-fry thermometer reads 375 degrees F. Line a large plate with paper towels.
  2. Working in batches, fry the donuts, turning once, until they are golden brown, about 2 minutes. Transfer the donuts from the oil with a slotted spoon or skimmer to the prepared pan. Cool. Repeat with remaining dough, making sure the oil comes back to the correct temperature between each batch.
When all the donuts have been fried, dip each in the glaze and then sprinkle with the Remy’s Grahams crumbs & then dig right in!