Photo & Recipe courtesy of © Karly Campbell(bunsinmyoven.com)

Fruit Ring Doughnuts

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• 500 mL (2 cups) fruit ring cereal, divided, plus more for topping
• 250 mL (1 cup) flour
• 10 mL (2 tsp) baking powder
• 2 mL (½ tsp) salt
• 80 mL (⅓ cup) granulated sugar
• 125 mL (½ cup) buttermilk
• ¼ cup butter, melted
• 1 large egg
• 10 mL (2 tsp) vanilla extract
• 5 mL (1 tsp) food colouring



GLAZE

• 250 mL (1 cup) icing sugar
• 5 mL (1 tsp) vanilla extract
• 15 mL (1 Tbsp) milk
• 60 g (2 oz) cream cheese, softened

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Preheat the oven to 180 C (350 F). Spray a 6- to 8-count doughnut pan with non-stick spray; set aside.

Finely crush 250 mL (1 cup) cereal with a rolling pin in a zip-close bag (yields approximately 125 mL/½ cup). Place the flour, crushed cereal, baking powder and salt in a large mixing bowl; whisk to combine. Create a well in the centre of the dry ingredients. Put the sugar, buttermilk, melted butter, egg, vanilla extract and food colouring in the well. Start by whisking the wet ingredients together, then gradually combine all the ingredients. The mixture will be thick. Using a spatula, fold in the remaining whole cereal.

Use a pastry bag to pipe the batter equally into the 6 to 8 doughnut cavities. Bake 9 to 10 minutes, until the doughnuts bounce back when lightly touched. Turn out onto a wire rack; cool.

Prepare the glaze: Place all ingredients in a small saucepan on medium-low heat. Use a rubber spatula to stir constantly until the glaze becomes uniform and smooth.

Once the doughnuts are cool enough to handle, dip them into the glaze, place back on the wire rack and top with extra cereal. Makes 6 to 8 servings.