'2 tablespoons of crushed biscuits'
'1 1/2 cups of all-purpose flour'
'1 teaspoon of active dry yeast'
'1 teaspoon of ground cinnamon'
'1/2 teaspoon of ground nutmeg'
'1/2 teaspoon of ground cloves'
'1/2 cup of unsalted butter, softened'
'2/3 cup of confectioners' sugar, sifted'
'2 large eggs'
'3/4 cup of whole milk'
'2 tablespoons of confectioner's sugar'
'1 teaspoon of ground cinnamon'
'2 tablespoons of crushed biscuits'
'1 1/2 cups of all-purpose flour'
'1 teaspoon of active dry yeast'
'1 teaspoon of ground cinnamon'
'1/2 teaspoon of ground nutmeg'
'1/2 teaspoon of ground cloves'
'1/2 cup of unsalted butter, softened'
'2/3 cup of confectioners' sugar, sifted'
'2 large eggs'
'3/4 cup of whole milk'
'2 tablespoons of confectioner's sugar'
'1 teaspoon of ground cinnamon'
The secret to a beautiful presentation is substituting the white sugar with confectioners' sugar
Grease an 8-inch ring mold and set aside
Bake the crushed biscuits for 5 minutes in the oven
Let it cool and then reserve
In a small bowl, mix together the all-purpose flour, active dry yeast, ground cinnamon, ground nutmeg, and ground cloves. Reserve
In another bowl, cream the unsalted butter until light and fluffy
Add the confectioners' sugar and beat until smooth
One at a time, beat in the large eggs
Alternate adding the flour mixture and whole milk, beating just until combined
Pour the batter into the prepared mold and bake in a preheated oven for 8 minutes
If not fully baked, increase the baking time by 30 seconds to 2 minutes
Allow it to cool in the mold for 5 minutes before removing and cooling completely
Remove from the mold and dust with confectioners' sugar and ground cinnamon.
