These baked doughnuts have a crunchy biscuit layer on the bottom and are coated in a glaze made with cereal milk
Have you ever wondered why it’s socially acceptable to eat a doughnut for breakfast (Thank you, America) but cake gets you a raised eyebrow? Well, I wonder this all the time. Which is why I love the cake doughnut – it’s cake disguised as a doughnut, making it totally okay. It doesn’t end there because now we can also have cookies for breakfast – BAKERS® has made Good Morning Breakfast Biscuits! What a time to be alive.
The recipe for these cake doughnuts is probably the easiest one you will ever make. Add all the ingredients to one bowl. Mix. Bake. Done. But what they lack in difficulty they make up for in ingenuity because THEY HAVE COOKIES INSIDE! Yup, I crammed the new BAKERS® Good Morning Breakfast Biscuits inside the batter to give it a crunch – why has no one thought of this before?!
Dip them in a glaze made with cereal milk and you’ve got a doughnut that’s not just a pretty face; bite into the light sponge and then BAM there’s some serious crunch going on because the breakfast biscuits stay crisp even after baking. It’s milk and cookies meets cake.
So, to sum up, these are a breakfast food because:
- They contain yoghurt.
- They contain BAKERS® Good Morning Breakfast Biscuits
- They contain cereal milk.
- 6 Good Morning Milk & Cereals Breakfast Biscuits, plus extra for garnish
- 60g yoghurt
- 60g (1/4 cup) vegetable oil
- 120g caster sugar
- 180g self-raising flour
- 1 large egg
- few drops vanilla extract
- 60ml milk
- 60ml breakfast cereal of your choice
- 240g icing sugar, sifted
- Blue and purple gel food colouring
- Preheat oven to 180C (160 for fan-forced). Grease a 12-hole doughnut pan and crumble the biscuits into the bottom of each doughnut hole. To make the doughnuts, place all the ingredients into one bowl and beat well for 3 minutes. Pour the mix into a piping bag and pipe into the greased doughnut tray and bake in the oven at 180C for 15 minutes or until a skewer inserted comes out clean. Allow to cool slightly before turning out onto a wire rack. To make the icing, combine the milk and breakfast cereal and allow to sit for 10 minutes. Strain the milk (discard the cereal) and stir it into the icing sugar to form a thick, spreadable consistency. Tint the glaze blue and purple and dip the doughnuts into the glaze. These doughnuts are best enjoyed on the day they're made.