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Mini Rosca de Reyes Donuts
Small baked donuts inspired by the Mexican Epiphany bread: a cinnamon and nutmeg buttermilk batter, a cinnamon sugar coating and white, green and red icing stripes. The Micro Pitcher pours the batter neatly into the Silicone Ring Mould and the Deco Pen pipes fine lines of glaze.
- Total time
- 60 min
- Prep
- 25 min
- Cook
- 20 min
- Rest
- 15 min
Ingredients
Method
Heat the oven to 350 °F (180 °C).
In a Tupperware Thatsa Bowl Jr., stir the melted butter, sugar, egg, vanilla and buttermilk together until smooth.
Combine the flour, cinnamon and nutmeg in a small bowl, tip them into the wet mixture and whisk with the Tupperware Whisk only until no dry flour is left.
Pour the batter into the Tupperware Micro Pitcher 2 cups (500 ml) and fill the cavities of the Tupperware Silicone Ring Mould halfway. Bake for 10 minutes, cool for 2 minutes and unmould. Bake the rest of the batter the same way.
Roll the donuts in cinnamon sugar while they are still slightly warm.
For the glaze, whisk the powdered sugar and milk together in a small bowl and divide it into three portions. Leave one white, tint the second with 5 drops of green colouring and the third with 5 drops of red.
Fill the Tupperware Deco Pen with one glaze at a time and pipe white, green and red stripes over the donuts. Let the icing set before serving.
