More Skater food! Today – Baked Milk and Cereal Donuts. These guys are super easy. A simple, nutmeggy baked donut, topped with a creamy milk glaze, and a scattering of whatever cereal tickles your fancy.
The milkiness in the glaze comes from white chocolate, milk powder and real whole milk. I was channeling my inner Christina Tosi on these ones. Or at least I thought I was – I re-discovered these bad boys from Hummingbird High just this morning, which reminds me that there’s nothing new under the sun, even when you think you’re onto something fresh – Michelle’s kickass work seeped into my psyche and I’m glad it did!
My recipe swerves to the left of hers for the glaze, where I wanted to play on the milk-and-cereal vibe, but we obviously share the same 5 year old tastes in our cereal toppings, and my donut recipe is fairly different too, incorporating more whole milk and again, some milk powder. I wanted these guys milky!
The donuts above are pictured on this awesome scandi-style Sokeri Serving Tray from Ten Things, who also provided the awesome Orange Enamel Teapot in the pictures below, as well as the beautiful wooden chopping board and wooden cake stand. Such gorgeous things!
These donuts are the perfect things to sit down and watch a few minutes of Mark Gonzalez getting kicked out of places for skateboarding. You gotta admire someone who stacks it that hard, and just keeps going. Good inspiration for Mondays I guess!
- 1 cup (150g) plain flour
- 3 tbsp milk powder
- 1 tsp baking powder
- ½ tsp grated nutmeg
- 1 egg
- 1 tsp vanilla
- ½ cup (100g) caster sugar
- ½ cup (125ml) milk
- 2 tbsp vegetable oil
- 50g white chocolate, melted
- 1¼ cups (175g) icing sugar (powdered sugar)
- 2 tbsp milk powder
- 2-3 tbsp milk
- Cereal of your choice
- To make the donuts, lightly grease a 12xhole mini-donut pan and preheat the oven to 180C.
- Place the flour, milk powder, baking powder and nutmeg into a mixing bowl and whisk to combine.
- In a small jug, whisk together (I used a fork) the egg, vanilla, sugar, milk and vegetable oil.
- Pour the wet ingredients into the dry and stir until just combined. Divide between the holes in the donut pan and bake for 7-9 minutes, or until matte, and springing back when touched.
- Remove from the pan and leave to cool completely on a wire rack.
- To make the glaze, slowly whisk the icing sugar and milk powder into the white chocolate while the chocolate is still warm - it will seem very stiff.
- Add the milk, bit by bit, to form a thick glazey consistency.
- Dip the cooled donuts into the glaze, and top immediately with the cereal.