CEREAL MILK-GLAZED DOUGHNUTS WITH CEREAL TOPPING

PREP TIME 20 MINUTES (+ REFRIGERATION) MAKES 15

Both nostalgic and delicious, the glaze for these doughnuts is made with cereal-soaked milk, transporting you back instantly to your childhood breakfast table!

1 cup (40g) Corn Flakes

1 cup (250ml) milk

3 cups (480g) icing sugar 15 Basic Doughnuts (recipe on

page 107)

1 cup (45g) Froot Loops

2 cups (90g) Froot Loops, extra

(or another favourite cereal)

1 Combine Corn Flakes and milk in a medium bowl. Cover; refrigerate for at least 3 hours to allow the flavour to infuse. Strain the cereal mixture in a sieve over a jug or bowl. Discard the cereal; reserve milk.

2 To make the glaze, place ⅓ cup of the reserved milk in a medium bowl; whisk in sifted icing sugar until a semi-runny consistency.

3 Dip Basic Doughnuts, one at a time, into glaze, allowing excess to drip off. Place on a wire rack over an oven tray.

4 Divide Froot Loops into colours, in separate small bowls; lightly crush each colour. Sprinkle crushed Froot Loops over doughnuts. Top with extra whole Froot Loops.

“The kids are going to have fun helping decorate these doughnuts. Just make sure to add the toppings before the icing sets.” Louise Patniotis, Food Studio Manager