The hood is a typical Easter dessert, particularly from Mexican Lent. In this recipe we explain how to prepare a hood in the oven, with the famous piloncillo syrup, fried bobbins and nuts. Follow the instructions and enjoy this Mexican dessert as a family.
| 🚻 12 Diners | 🕘 45m | 🍵 Post | 🤯 Diverse |
| Ingredients to make baked Mexican hood: |
| 6 units of bobbins (sweet bread) 2 liters of water ½ kilogram of piloncillo 1 cup of sugar (200 grams) 2 branches of cinnamon 4 clove units ½ cup of peanuts ½ cup of passes 150 grams of adobera cheese (fresh cheese) ½ cup of nuts aceite for fry |
| ADDITIONAL CHARACTERISTICS: Cheap cost, popular in Easter, |
Ingredients to make baked Mexican hood:
1. To start preparing this traditional hood, the first thing you should do is cut the bread in slices and let them dry. Then fry the slices in hot oil and eliminate excess fat with absorbent paper.
Trick: If you don have the typical sweet bread you can use mold bread
2. Apart, put the water in a pot large enough and take a boil along with the piloncillo, the sugar, the cinnamon and the nails. Kitchen everything together until a light syrup or syrup is achieved. Go through a strainer and reserve.
3. Now, to assemble the hood, use a refractory, mud or special mold for the oven and go by placing capable starting with one of bread slices. Place them so that they cover the entire mold base.
4. Next, make a mixture with chopped nuts and spread a layer of this. Ensure that there is more or less the amount of passes, nuts and peanuts.
5. ends the hoody placing small pieces of cheese and bathes with honey and piloncillo syrup. Then, repeat this procedure until ending the ingredients, ensuring that the last layer is always cheese with honey and syrup.
6. Take oven and cook at medium temperature until everything is brown and the cheese is slightly melt. The Mexican hood is a traditional dessert very easy to make you combine with a Guayaba atole.
