Whole Wheat Crackers

For the whole wheat crackers, bring milk with THEA and salt to a boil, quickly stir in flour and stir until the mixture separates from the pot.

Allow to cool. Stir in eggs. Pour the mixture into a piping bag (star nozzle no. 8). If the mixture is not suitable for piping, add 1 or 2 more yolks.

Heat THEA in a frying pan (28 cm Ø). In the meantime, shape the dough into 6-8 cm Ø rings on a piece of baking parchment (the size of the frying pan).

Gently lift up the paper with the doughnuts and place them in the heated THEA with the doughnuts facing down.

Once the doughnuts have separated from the paper, remove it and bake the doughnuts until golden brown on both sides.

Remove from the pan and drain on paper towels. Sprinkle the wholemeal doughnuts with powdered sugar.

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