Preheat the oven to 180 °C. Slice the bolillos 1.5 cm thick and brush with 50 g melted butter.

Ingredients

• 400 gRoll, Mexican, bolillo
• 60 gButter, without salt
• 250 gSugars, brown
• 750 gBeverages, water, tap, drinking
• 4 gSpices, cinnamon, ground not counted – removed
• 0.4 gSpices, cloves, ground not counted – removed
• 80 gRaisins, dark, seedless (Includes foods for USDA's Food Distribution Program)
• 60 gPeanuts, all types, dry-roasted, without salt
• 120 gCheese, mexican, queso cotija

Method

1. Preheat the oven to 180 °C. Slice the bolillos 1.5 cm thick and brush with 50 g melted butter.
2. Toast the slices on a tray for 12 minutes at 180 °C until golden, turning them halfway.
3. Meanwhile boil the piloncillo with 750 g water, the cinnamon stick and cloves for 15 minutes until dissolved and the syrup thickens slightly; remove the spices.
4. Grease a 20 × 30 cm baking dish with the remaining 10 g butter. Layer a third of the bread, sprinkle with a third of the raisins, peanuts and cheese and pour over a third of the syrup; repeat twice more.
5. Bake covered for 30 minutes at 175 °C, then uncovered for 10 minutes until the top is crisp.
6. Rest for 15 minutes so the remaining syrup is absorbed, and divide into 8 portions.