Fluffy Cerelac Doughnut Rings

Name: Fluffy Cerelac Donut Rings
Total time: 19800 s
Yield: Makes 10–12 rings
Cuisine: British
Ingredients: 400 g Strong white bread flour; 100 g Cerelac wheat cereal; 7 g (1 sachet) Allinson Easy Bake Yeast; 60 g Caster sugar; 1 tsp Salt; 0.5 tsp Ground nutmeg; 1 Large egg; 220 ml (plus extra if needed) Whole milk (warm); 60 g Unsalted butter (softened); 1 tsp Vanilla extract; for frying Vegetable or sunflower oil; 150 g (for coating) Caster sugar; 2 tsp Ground cinnamon

Crumbs & Chaos @crumbs_and_chaos

Coventry

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Crumbs & Chaos @crumbs_and_chaos

Coventry

🍩

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Ingredients

2 hours 30 minutes-3 hours

Makes 10–12 rings

400 gStrong white bread flour
100 gCerelac wheat cereal
7 g (1 sachet)Allinson Easy Bake Yeast
60 gCaster sugar
1 tspSalt
0.5 tspGround nutmeg
1Large egg
220 ml(plus extra if needed) Whole milk (warm)
60 gUnsalted butter (softened)
1 tspVanilla extract
for frying Vegetable or sunflower oil
150 g(for coating) Caster sugar
2 tspGround cinnamon

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Steps

2 hours 30 minutes-3 hours

1

In a large bowl, combine the bread flour, Cerelac, yeast, sugar, salt and nutmeg. Mix well so the cereal is evenly distributed.
2

Whisk the warm milk, egg and vanilla together. Add to the dry ingredients and mix until a rough dough forms. Knead for 5 minutes, then gradually knead in the softened butter. Continue kneading for another 5–8 minutes until smooth, stretchy and slightly tacky. If the dough feels stiff or dry, add extra milk a tablespoon at a time.
3

Cover the bowl and leave in a warm place for 1–1½ hours, or until the dough has roughly doubled in size.
4

Gently knock the air out of the dough. Roll it to about 1.5cm thick and cut out medium-sized doughnut rings. Arrange them on baking paper, leaving space between each one.
5

Cover loosely and leave for 30–45 minutes until the rings look puffy and feel light. Avoid overproofing, as they may collapse when handled.
6

Heat the oil to 170°C. Fry in small batches for around 1½–2 minutes per side, adjusting the heat to keep the oil temperature steady. They should be golden brown and cooked through.
7

Mix the caster sugar and cinnamon in a bowl. Let the doughnuts drain briefly, then toss them in the sugar while still warm. Serve fresh!

Tips

More noticeable flavour: You're increasing the Cerelac from 100g to 150g, so it should come through more clearly.
Still fluffy: Keeping 350g of strong bread flour gives the dough enough gluten structure to rise properly.