Photograph of the finished Capirotada

Mexico · Bánh mì hấp đường thốt nốt kiểu Mexico

Capirotada

1 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Bread Bread 4 loaves
  • Photograph of Palm sugar Palm sugar 8.5 oz
  • Photograph of Cinnamon Cinnamon 2 bars
  • Photograph of Cloves Cloves 8 buds
  • Photograph of Raisins Raisins 2.8 oz
  • Photograph of Roasted peanuts Roasted peanuts 2.8 oz
  • Photograph of Mexican fresh cheese (queso fresco) Mexican fresh cheese (queso fresco) 3.5 oz
  • Photograph of Unsalted butter Unsalted butter 1.4 oz

Method

  1. 1 Slice the bread into 2 cm thick slices, spread with butter, and bake for 8 minutes until crispy on both sides.
  2. 2 Simmer palm sugar with water, cinnamon sticks, and cloves for 15 minutes to make a fragrant syrup, then strain to remove the solids.
  3. 3 Arrange a layer of bread on a tray, then sprinkle with raisins, roasted peanuts, and grated fresh cheese.
  4. 4 Layer the pastry and filling until the tray is full, then pour hot syrup over it until it's evenly coated.
  5. 5 Bake at 180°C for 25 minutes until the top of the cake is golden brown and the syrup has thickened.
  6. 6 Let cool for 10 minutes, then cut into pieces and serve warm.

With an appliance

  • Air fryer 55 min

    Replace step 5: place the tray in the air fryer, bake at 165°C for 18 minutes, rotate the tray at the 9th minute and cover with foil if the top browns too quickly; keep the other steps the same.

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