Capirotada

Name: Capirotada
Ingredients: 5 bolillo or telera rolls; 1/3 cup raisins (about 60 grams, optional); 1/3 cup unsalted peanuts (about 60 grams, optional); 3/4 cup chopped walnuts (about 100 grams); 1 1/2 cups piloncillo (about 300 grams); 1 cinnamon stick; 5 whole cloves; 5 oz panela cheese (about 150 grams); 4 1/4 cups water (1 liter); 1/4 cup butter (about 45 grams, half of a 90-gram stick)

Pandita @Pandita__

México

A delicious and easy dessert, perfect for using up leftover bread from your pantry.

Pandita @Pandita__

México

A delicious and easy dessert, perfect for using up leftover bread from your pantry.

Saved

Ingredients

5bolillo or telera rolls
1/3 cupraisins (about 60 grams, optional)
1/3 cupunsalted peanuts (about 60 grams, optional)
3/4 cupchopped walnuts (about 100 grams)
1 1/2 cupspiloncillo (about 300 grams)
1cinnamon stick
5whole cloves
5 ozpanela cheese (about 150 grams)
4 1/4 cupswater (1 liter)
1/4 cupbutter (about 45 grams, half of a 90-gram stick)

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Steps

1

Slice the bolillo or telera rolls and toast them on a griddle or skillet.
2

In a pot, combine 4 1/4 cups water (1 liter), piloncillo, cinnamon stick, and cloves. Bring to a boil, simmer for 15 minutes, then turn off the heat.
3

Traditionally, the bread is fried in hot oil, but I prefer not to fry it to avoid extra grease. Instead, spread butter on the bread slices and toast them in a skillet.
4

Strain the syrup and grate the cheese.
5

To assemble, dip the bread slices in the syrup and arrange a layer in a baking dish. Sprinkle with grated cheese, chopped walnuts, peanuts, and raisins if using. Repeat the layers until all the bread is used.
6

Pour the remaining syrup over the assembled bread.
7

Let it rest for 30 minutes, then serve.