by Cassie | Sep 30, 2020 |
These yoghurt ring doughnuts are so incredibly light and crispy that no store-bought version could ever match-up!
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I’ve been searching for the longest time for a doughnut recipe that is crispy on the outside and super soft on the inside. And you know what the secret ingredient was all along? NEW Nutriday Double Cream yoghurt! The extra creaminess and fat in the yoghurt give these doughnuts a soft almost brioche-like texture, paired with the addition of milk powder, which makes the outside ridiculously crunchy – I dare you to find a better doughnut!
You need to take your time proving these correctly or else the doughnuts will come out tough after frying. The easiest way to see if the dough has proved correctly is by giving the dough a gentle poke. If the dough springs back immediately it needs to proof for longer but, if the dough springs back slowly and the spot you poked leaves a small indentation, you know it’s ready!
If you want to see a step-by-step of how I made these, head over to my Instagram for more tips and tricks!
Super-Soft and Crispy Yoghurt Ring Doughnuts
2020-07-29 14:40:19
Yields 15
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Amount Per Serving
Calories 0
Calories from Fat 0
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 0g
0%
Sugars 0g
Protein 0g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 340g cake flour
- 170g milk powder
- 10g instant yeast
- 1 tsp cornstarch
- Pinch of salt
- 50g white sugar
- 2 tbsp honey
- 250ml NutriDay Double Cream Yoghurt
- 100ml water
- Sunflower or vegetable Oil, for frying
- 80ml NutriDay Double Cream Strawberry Yoghurt
- 130g (250ml) icing sugar, sifted
- Pink food colouring
- Lemon juice, to taste
- Sprinkles, to decorate
- Mix the flour, milk powder, instant yeast, cornstarch, salt and sugar together.
- Add the honey and yoghurt and gradually add enough water to form a soft dough.
- It should be soft and slightly sticky.
- Place in a clean bowl inside a large plastic bag. Tie the bag closed and allow to rise in a warm place until doubled in size.
- TIP: In winter I like to proof my yeast dough in my car parked in the sun - it is the perfect temperature!
- Knock the dough down and roll it out into a large rectangle about 1cm thick.
- Use a cookie cutter to cut out 8cm circles and a smaller cutter or the back of a piping nozzle to create a hole in the centre of each. Cut out 10cm square pieces of baking paper and place a doughnut on each square. This will make them easy to pick up later for frying, without deflating them. Arrange the doughnuts on a baking tray, cover with a large plastic bag and allow to rise again until doubled in size. The doughnuts should feel puffy when you touch them lightly.
- Preheat the oil to 180°C and carefully add a few doughnuts into the oil - fry until golden brown and crispy. Drain on paper towel and leave to cool slightly.
- Mix the ingredients for the yoghurt glaze together then dip the cooled doughnuts into the glaze and allow to set on a wire rack.
- These doughnuts are best eaten straight away while the outside is still crispy and the inside is super-soft!
By TheKateTin.com
The Kate Tin https://thekatetin.com/
by Kate | May 16, 2020 |
Two is ALWAYS better than one, so why not make this Coconut Orange Tres Leches Cake and Chai Gulab Jamun all in one go and maximise your time in the kitchen!
SPONSORED
These two recipes are inspired by the beautiful unrefined Natura Sugars (Dark Demerara and Soft Brown Sugar) which have all the goodness and flavour locked into them – adding an extra layer of flavour to your baking! Although I don’t celebrate it, I do love Ramadan – the traditions around it, the sharing of family meals and how much effort goes into creating a delicious spread for your family. That’s something I can definitely get behind! Hopefully, these desserts will make it onto your Eid table, and if you’re not celebrating then they can become part of your weekend right now!
Coconut Orange Tres Leches Cake
2020-05-08 15:37:02
Serves 6
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Amount Per Serving
Calories 0
Calories from Fat 0
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 0g
0%
Sugars 0g
Protein 0g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 1 orange
- 170g Natura Sugars Dark Demerara Sugar
- 170ml boiling water
- 156g cake flour, plus more for dusting pan
- 28g desiccated coconut
- 1 tsp baking powder
- 1 tsp salt
- 85g salted butter, room temperature, plus more
- 1 orange, zested
- 184g Natura Sugars Soft Brown Sugar
- 4 large eggs
- 85g coconut milk
- 85g sweetened condensed milk
- 56g heavy cream
- 1 cup whipping cream
- 80g mascarpone, room temperature
- To prepare the candied oranges, cut the orange into very thin slices using a mandolin or serrated knife. Set aside. In a small bowl, combine the Natura Sugars Dark Demerara Sugar and boiling water together and stir until the sugar has dissolved. Pour the syrup into a shallow heat-proof container and immerse the orange slices in the syrup. Refrigerate overnight.
- Preheat the oven to 90°C (70°C fan-forced). Line a large oven tray with baking paper and evenly arrange the soaked orange slices on to the lined baking tray. Bake for 20 minutes before flipping each slice over and baking for another 15 minutes. Remove from the oven and place on a cooling rack. Once cooled, store in an airtight container until needed.
- Preheat the oven to 180°C (170°C fan-forced). Grease and line a 20cm round or square baking tin.
- Add the cake flour, coconut, baking powder and salt to a small bowl and whisk together.
- In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, cream the butter until light and fluffy, about 1 minute. Set aside
- In a medium bowl, rub the orange zest and Natura Sugars Soft Brown Sugar together with your fingertips. Add the sugar to the butter mixture and cream together for a further 5 minutes, scraping down the sides as needed. Add the eggs in, one at a time, mixing thoroughly between each addition. Add vanilla extract and mix. Add in the flour mixture and mix until just combined. Pour the batter into the prepared baking tin and tap to smooth out the surface.
- Place in the oven and bake for 35 minutes or until lightly golden and cooked through. Take out of the oven, and set on a cooling rack to cool completely.
- In a small bowl or measuring jug, whisk together the coconut milk, condensed milk and cream.
- Poke holes all over the surface of the cake using a skewer or fork. Using a pastry brush, brush the coconut milk mixture over the surface of the cake until all the mixture is used up. Refrigerate for at least 30 minutes or overnight.
- To make the whipped cream mixture, place the whipping cream in the bowl of a stand mixer. Whip on high until soft peaks. Add the vanilla and mascarpone and fold through until smooth. If lumpy, use a whisk and beat until smooth.
- Spread the mixture over the cake, top with the orange slices and serve.
The Kate Tin https://thekatetin.com/
Chai Gulab Jamun
2020-05-08 15:32:02
Yields 10
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Amount Per Serving
Calories 0
Calories from Fat 0
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 0g
0%
Sugars 0g
Protein 0g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 4 tbsp cake flour
- 3 tbsp fine semolina
- 500ml milk powder
- 1 tsp ground cardamom
- 1 tsp baking powder
- 45ml milk, plus extra if needed
- 2 tbsp ghee, melted
- Sunflower oil, for frying
- 1kg Natura Sugars Golden Light Brown Sugar
- 3 chai tea bags
- 4 tbsp desiccated coconut, toasted, for rolling
- Sift the flour, semolina, milk powder, cardamom and baking powder into a bowl.
- Add the ghee into the flour mixture and stir in the milk, incorporating to form a smooth dough. The dough needs to be slightly sticky but rollable.
- Cover with a cloth and rest for 10 minutes.
- With wet hands, roll the dough into 12-15 small walnut-sized balls.
- Heat the oil to 165°C. Deep-fry the balls, a few at a time, until dark golden brown - about 3-5 minutes. Remove from the oil and drain on paper towel
- To make the syrup, place the sugar and tea bags in a pot, add 650ml water and bring to the boil. Simmer for 5 minutes then add the fried gulab jamun so they absorb the syrup.
- Roll the gulab jamun in the toasted coconut and serve.
The Kate Tin https://thekatetin.com/
by Cassie | May 12, 2020 |
‘Luqaimat’, are crunchy and sweet deepfried doughballs, originally from the Middle East and is traditionally served during Ramadan.
Even luqaimat are normally made during Ramadan, It’s the kind of treat you can make any time. But they absolutely need to be eaten on the day that they’re made, luckily they’re way too good to even consider saving any!
Because it’s me, I had to put my own little twist on it, my version are gluten-free, soaked in date syrup and topped with toasted walnuts. You can also swop out the date syrup for honey or maple syrup and the walnuts for any nut you prefer, you can make it your own!
Gluten-Free Luqaimat with Date Syrup and Walnuts
2020-05-12 09:38:08
Serves 4
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Amount Per Serving
Calories 0
Calories from Fat 0
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 0g
0%
Sugars 0g
Protein 0g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 130g (1 cup) gluten-free bread mix
- 10ml (2 tsp) xantham gum
- 5ml (1 tsp) instant yeast
- 125ml (½ cup) milk powder
- 45ml (3 tbsp) sugar
- 2,5ml (½ tsp) baking powder
- 5ml (1 tsp) cardamom powder
- 125ml (½ cup) lukewarm water
- Vegetable oil for deep frying
- Date syrup, to serve
- Toasted walnuts, to serve
- In a large mixing bowl, combine the flour, yeast, milk powder, sugar, cardamom powder and mix well.
- Slowly, pour in enough water into the bowl to get a sticky dough.
- Cover the bowl with a clean dishtowel and allow it to rest for a couple of hours in a warm place until it has doubled in size
- Heat the oil to 180C.
- Wet your hands and roll a tablespoon of the dough to form it into small walnut-sized balls.
- Gently drop the dough balls into the hot oil and fry for about 5 minutes or until deep golden brown and crispy.
- Drain the balls on paper towel before serving warm drizzled with date syrup and toasted walnuts.
- TIP Instead of date syrup, a substitution of either honey or maple syrup will make this treat just as delicious!
The Kate Tin https://thekatetin.com/
by Kate | Mar 31, 2020 |
These light-as-air doughnuts taste just like chocolate eclairs and the best part? They’re made using pantry staples!
#SPONSORED
These chocolate eclair doughnuts are actually called ‘crullers’ and are made using choux pastry which is deep-fried until crispy, puffed and golden. If (like me) you’ve been baking up more of a storm than usual during the COVID-19 lockdown, then you’re probably looking for something a little different to try but are still limited to what’s in your pantry (check out my 30 recipes you can make using pantry staples). These are also great if you don’t have an oven but still want to join the rest of the world in their baking spree!
Are you ready to make some doughnuts? Join me TODAY 31 March 2020 at 1pm as I take over Le Creuset’s Instagram stories and make these step-by-step.
For the chocolate eclair doughnuts, you’ll need:
80g salted butter (or margarine), cut into small blocks
1 cup (250ml) water
110g cake flour (you can also use bread flour), sifted
3-4 large eggs, lightly beaten
Oil, for frying
Melt the butter in a heavy-based pot (I used my Le Creuset signature casserole) then add the water. Cover with the lid and bring to a rolling boil.
TIP: It’s important to bring the water to a boil with the lid on. We don’t want any water to evaporate as it will affect the ratios of the recipe. Remember, choux pastry rises from steam alone so we need to keep as much water in there as possible.
Immediately add all the flour at once. Mix until a smooth dough forms, cook for about 2-3 minutes or until the pastry pulls away from the sides of the pot and forms a ball. Transfer to a large Le Creuset mixing bowl and allow to cool until lukewarm.
Beat the eggs into the pastry a little at a time until smooth, shiny and of a piping consistency. The mixture is ready when it forms a ‘v’ shape when a spatula is lifted out of the pastry. Place the pastry in a piping bag fitted with a star nozzle.
(Note: if you don’t have a piping bag or a nozzle, you can simple use a ziplock bag with one of the corners cut off)
Cut about 14 or 15 squares of baking paper approximately 8cm x 8cm. Using a cookie cutter or other circular tool, draw a circle 6cm wide on a piece of paper. This will be your template.
Using your traced circle as a guide, pipe circles onto the baking paper squares, ending each with a little flick of your wrist. Place on a baking sheet. Transfer to the freezer and freeze for an hour.
(Note: Freezing is optional but it does help the doughnuts keep their sharp ridges while frying.)
About 20 minutes before the hour is up, fill a Le Creuset cast-iron casserole with about 10cm of oil. Heat over medium until it registers 190˚C on a thermometer.
Working in batches, frying two to three doughnuts at a time, placing them piped side down first.
Allow them to fry for 3-4 minutes on the one side until completely puffed up. Leave the baking paper squares on as long as possible – this causes steam which allows them to puff up more!
Flip the doughnuts then fry for another 3-4 minutes until golden brown. Remove from the oil and drain on paper towel. Allow to cool completely.
For the glaze, you’ll need:
165g icing sugar
35g cocoa powder
20g honey (or golden syrup)
35ml hot water
To make the glaze, sift the icing sugar and cocoa powder together. Mix the honey and hot water together then add to the icing sugar mixture to form a thick paste.
TIP: If you don’t have cocoa powder in your pantry, then you can make any flavour glaze you like – simply add 35g extra icing sugar and replace the water with lemon/orange juice, or add a drop of vanilla.
Dunk the eclair doughnuts in the chocolate glaze, allow the additional glaze to drip off, and then place on the wire rack. Repeat with the remaining doughnuts then eat them all at once because they’re best served on the day they’re made!
CHOCOLATE ECLAIR DOUGHNUTS
2020-03-30 16:38:09
Yields 14
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Amount Per Serving
Calories 0
Calories from Fat 0
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 0g
0%
Sugars 0g
Protein 0g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 80g salted butter or margarine, cut into small blocks
- 1 cup (250ml) water
- 110g cake flour or bread flour, sifted
- 3-4 large eggs, lightly beaten
- Oil, for frying
- GLAZE
- 165g icing sugar
- 35g cocoa powder
- 20g honey (or golden syrup)
- 35ml hot water
- Melt the butter in a heavy-based pot (I used my Le Creuset casserole) then add the water. Cover with the lid and bring to a rolling boil.
- Immediately add all the flour at once. Mix until a smooth dough forms, cook for about 2-3 minutes or until the pastry pulls away from the sides of the pot and forms a ball. Transfer to a large mixing bowl and allow to cool until lukewarm.
- Beat the eggs into the pastry a little at a time until smooth, shiny and of a piping consistency. The mixture is ready when it forms a ‘v’ shape when a spatula is lifted out of the pastry.
- Place the pastry in a piping bag fitted with a star nozzle.
- (Note: if you don’t have a piping bag or a nozzle, you can simple use a ziplock bag with one of the corners cut off)
- Cut about 14 or 15 squares of baking paper approximately 8cm x 8cm.
- Using a cookie cutter or other circular tool, draw a circle 6cm wide on a piece of paper. This will be your template.
- Using your traced circle as a guide, pipe circles onto the baking paper squares, ending each with a little flick of your wrist. Place on a baking sheet. Transfer to the freezer and freeze for an hour.
- (Note: Freezing is optional but it does help the doughnuts keep their sharp ridges while frying.)
- About 20 minutes before the hour is up, fill a heavy-bottomed saucepan with about 10cm of oil.
- Heat over medium until it registers 190˚C on a thermometer.
- Working in batches, frying two to three doughnuts at a time, placing them piped side down first.
- Allow them to fry for 3-4 minutes on the one side until completely puffed up. Leave the baking paper squares on as long as possible - this causes steam which allows them to puff up more!
- Flip the doughnuts then fry for another 3-4 minutes until golden brown.
- Remove from the oil and drain on paper towel. Allow to cool completely.
- To make the glaze, sift the icing sugar and cocoa powder together.
- Mix the honey and hot water together then add to the icing sugar mixture to form a thick paste.
- Dunk the doughnuts in the glaze, allow additional glaze to drip off, and then place on the wire rack.
- Repeat with the remaining doughnuts.
- TIP The doughnuts should be served on the day they’re made.
The Kate Tin https://thekatetin.com/
by Kate | Aug 29, 2019 |
This Sunday is the very first World Koesister Day and if you’re as excited about this as I am then you’re definitely going to want to whip up a batch of my naartjie koesisters, a twist on Cariema Isaacs’ traditional Cape Malay recipe!
Now, I’m ashamed to say that while I’ve eaten my body weight in koesisters, I’ve never actually made a batch myself. When I’ve found myself even remotely near the Bokaap on a Sunday, best believe I’m stopping by Rose’s Cafe for the still-warm coconut-coated spiced piece of heaven which is a koesister. And you can never just have one! If, like me, you’ve never made your own koesisters, then this Sunday, the very first World Koesister Day, is about as good a day as any to give them a go!
What is a koesister?
Nope, there’s no spelling error. We’re celebrating the Cape Malay KOEsister, which is very different from the koeksister (with two k’s) of Dutch origin. Having almost the same name is where the similarities between these two traditional South African bakes ends. While a koeksister is crunchy and drenched in thick syrup, the koesister is more like a doughnut – spiced, soaked in syrup and rolled in coconut. As Vannie Kaap so eloquently put it, ‘Koesisters are vetkoeke that believed in miracles’. (Side note: they have this on aprons – NEED!)
1 September is World Koesister Day
I was fortunate enough to be invited to a koek-off between Radisson Red Chef, Naseer and renowned Cape Malay cookbook author Cariema Isaacs where they competed for the best koesister kudos (and we got to taste!) when they announced the inaugural World Koesister Day. If you think you’ve got the best koesisters in the land, then make sure to head to the Radisson Red Hotel this Sunday (with your plate of koesisters) and enter to win the title of the Kwaiest KOEsister!
How to make a Cape Malay Koesister
I have huge respect for the tradition of so many Cape Malay women who woke up at goodness knows what hour on a Sunday morning to have a plate of warm koesisters ready for their family. And as I’m no expert in Cape Malay baking, I relied on the recipe and instructions of arguably the most famous Cape Malay cook, Cariema Isaacs. I used her koesister recipe (which was taught to her by her mom-in-law) straight from her book ‘My Cape Malay Kitchen‘. I added my own twist of naartjie zest (in the dough) and naartjie zest (in the syrup) and doubled up on the spices as I love my koesisters extra spicy!
Will you be making koesisters for World Koesister Day this weekend?
Naartjie Koesisters
2019-08-29 13:13:06
Serves 24
A spiced Cape Malay doughnut soaked in syrup and covered with coconut.
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Amount Per Serving
Calories 0
Calories from Fat 0
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 0g
0%
Sugars 0g
Protein 0g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 1/4 cup (60ml) caster sugar
- 3 cups (750ml) cake flour
- 1/2 tsp (2.5ml) baking powder
- 1/4 tsp salt
- 5g (1/2 packet) instant yeast
- 1 tbsp ground cinnamon
- 2 tsp ground ginger
- 1 tsp ground cardamom
- 4 tsp whole aniseed seeds
- zest of 2 naartjies
- 30g melted butter or margarine
- 1 large egg
- 375ml warm milk
- 1/2 cup (125ml) self-raising flour, for dusting
- Vegetable, sunflower or canola oil, for frying
- SYRUP
- 250ml white sugar
- 250ml naartjie juice
- 1 star anise
- 1 cinnamon stick
- 1 cup desiccated coconut, for sprinkling
- Combine the dry ingredients together in a large bowl.
- Add the melted butter, eggs and just enough milk to form a sticky dough.
- Transfer the dough to a clean, well-oiled bowl, cover with clingwrap and leave to rise in a warm place until doubled in size.
- One the dough has risen, dust your work surface with self-raising flour and form the dough into a long log shape about 5cm wide. Use a knife to divide the log into 24 pieces - each piece of dough should the size of a small lime. Form the dough balls into oval shapes and stretch it gently so it's 5-6 cm long and 3cm wide.
- Place on well-floured baking tray, cover with greased clingwrap and allow to rise for about 30 minutes or until puffed up.
- Preheat the oil to 180 degrees celsius and fry the koesisters 3-4 at a time until golden brown and cooked through. Drain on paper towel and set aside to cool while you make the syrup.
- To make the syrup, place the sugar, naartjie juice and spices in a saucepan and cook over high heat until the sugar is dissolved. Turn the heat down and simmer gently.
- While the syrup is simmering, place the koesisters in the syrup and cook for 1-2 minutes, turning over regularly.
- Remove from the syrup and sprinkle with coconut. They are best served hot!
By TheKateTin.com
Adapted from from Cariema Isaacs Koesisters from My Cape Malay Kitchen
Adapted from from Cariema Isaacs Koesisters from My Cape Malay Kitchen
The Kate Tin https://thekatetin.com/
by Kate | May 24, 2018 |
These baked doughnuts have a crunchy biscuit layer on the bottom and are coated in a glaze made with cereal milk
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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.
You’re welcome.
Glazed Cereal Milk Doughnuts
Ingredients
- 6 Good Morning Milk & Cereals Breakfast Biscuits, plus extra for garnish
-
DOUGHNUTS
- 60g yoghurt
- 60g (1/4 cup) vegetable oil
- 120g caster sugar
- 180g self-raising flour
- 1 large egg
- few drops vanilla extract
-
GLAZE
- 60ml milk
- 60ml breakfast cereal of your choice
- 240g icing sugar, sifted
- Blue and purple gel food colouring
Instructions
- 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.
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https://thekatetin.com/baked-cereal-milk-doughnuts/ 
