Preparation

boil the piloncillo with the cinnamon in 2 cups of water to form a honey

Brown the slices in bread and the very excess fat oil on a paper napkin.

In a saucepan put a layer of bread slices, cover them with raisins, peanuts, pieces of cheese and then put another layer of bread, raisins, peanuts, etc. and so on. bathe with honey.

put the casserole in a water bath for 1/2 hour to soften the bread, sprinkle with colored dragees.

Ingredients

  • 4 buns divided into slices
  • 2 ears of piloncillo
  • 1/2 cup raw peanuts
  • 1/2 cup raisins
  • 1 cup of aged cheese divided into squares
  • 1 cinnamon stick
  • 1 tablespoon of colored dragees
  • accepted for freire