Ingredients
- 1 day-old bolillo roll, sliced
- 200 g piloncillo (raw cane sugar)
- 700 g water
- 1 cinnamon stick
- 2 cloves
- 80 g raisins
- 80 g peeled peanuts
- 100 g grated aged cheese (queso añejo)
- Butter for toasting the bread
Step-by-step
Using a different robot? Switch it here:
- Toast the bread slices spread with butter in the oven at 180°C for about 8 min until golden.
- Put the water, piloncillo, cinnamon and cloves in the mixing bowl and cook 15 min/100°C/speed 1.
- Strain the resulting syrup.
- In a baking dish, arrange a layer of bread, drizzle with syrup and scatter raisins and peanuts over it.
- Repeat the layers, finishing with the aged cheese on top.
- Bake 15 min at 180°C until the cheese melts slightly.
Tips
- Piloncillo gives it its characteristic flavor — don't substitute it with white sugar.
- Serve warm to best appreciate the flavors.
Guide: Thermomix without Cookidoo
Learn how to use your Thermomix without paying subscription
View guide
