This dish is mainly consumed during the Lenten era. It is a dessert that has been passed from generation to generation, and that has been adopted by various countries. Stay at recipes.net and learn to prepare this delicious hoody recipe, you will love it!
| 🚻 10 Diners | 🕘 45m | 🍵 Post | 🤯 Diverse Disturbance |
| Ingredients to make Spanish hood: |
| Frying oil 6 pieces of revanados 2 liters of water 1 kilogram of piloncillo 1 cup of sugar (200 grams) 2 slices of cinnamon 4 pieces of smell nails 1 cup of peanuts 1 cup of raisins 150 grams of adobera cheese 1 cup of minced nut nueces in halves to decorate |
| ADDITIONAL CHARACTERISTICS: Average cost, |
Ingredients to make Spanish hood:
1. Brongs mollitos and let the slices dry in the sun. Then fry them in hot oil. While the slices of bread are fried, take a pot, pour the water and put it on the fire.
2. Reserve fried slices on absorbent paper to remove excess fat. When the water begins to boil, add the piloncillo, sugar, cinnamon and the smell nails and let cook until a light syrup is obtained. Cup it and reserve.
3. Take a rectangular refractory mold and accommodate a layer of slices of fried bread in the background, cover with a little peanuts, raisins, nuts and cheese cubes. Then, bathe everything with piloncillo syrup and repeat this whole process until ending with all the ingredients.
4. adorns with the halves of nut and bake the Spanish hood at about 170ºC until browning, approximately for 10-15 minutes.
5. And voila! The hot hood is served and enjoy it accompanied by a good coffee, Atole de Guayaba or Champurrado. Bon Appetite!
