Capirotada

Ingredients

• 4day-old bolillo rolls — sliced and toasted
• 250 g (9 oz)piloncillo — chopped
• 3 cupswater
• 2cinnamon sticks
• 4whole cloves
• 150 g (1 cup)raisins
• 100 g (3/4 cup)peanuts or shelled walnuts
• 200 g (7 oz)queso fresco or cotija — crumbled
• 60 g (1/4 cup)butter — for the dish and the bread
• 100 g (1 cup)sprinkles or colored candy — optional, for the Lenten table

Method

1. Preheat your oven to 180°C (350°F). Slice the 4 day-old bolillo rolls into 1/2-inch thick rounds. Arrange the slices in a single layer on a baking sheet. Toast them in the oven until they are dry and golden brown, which should take about 10-15 minutes. This step ensures the bread can soak up the syrup without collapsing.
2. In a medium saucepan, combine 250 g (9 oz) of piloncillo, 3 cups of water, 2 cinnamon sticks, and 4 whole cloves. Bring the mixture to a boil over medium-high heat, stirring occasionally to help the piloncillo dissolve. Once boiling, reduce the heat to medium-low and let it simmer until it turns into a thick, fragrant dark syrup, approximately 15-20 minutes. Strain the syrup through a fine mesh sieve to remove the cinnamon sticks and cloves, then set it aside.
3. Butter a baking dish using 60 g (1/4 cup) of butter, ensuring the entire surface is coated to prevent sticking. Begin layering by placing a third of the toasted bread slices at the bottom of the dish. Sprinkle a third of 150 g (1 cup) of raisins, 100 g (3/4 cup) of peanuts or shelled walnuts, and 200 g (7 oz) of crumbled queso fresco or cotija over the bread. Ladle a portion of the syrup evenly over this layer, ensuring the bread is well soaked.
4. Repeat the layering process two more times, using the remaining bread, raisins, nuts, cheese, and syrup. Make sure each layer is evenly distributed and soaked with syrup. This layering technique allows the flavors to meld together beautifully.
5. Cover the baking dish with aluminum foil and place it in the preheated oven. Bake at 180°C (350°F) until the syrup is fully absorbed and the top layer is glazed and slightly caramelized, approximately 30-40 minutes. The aroma should be rich and inviting, a sign that it is ready.
6. Once baked, remove the dish from the oven and let it rest for a few minutes to allow the flavors to settle. Sprinkle 100 g (1 cup) of sprinkles or colored candy over the top for a festive touch. Serve the capirotada warm, capturing the essence of traditional Lenten kitchens.