This dessert is highly appreciated in the Riviera of the Papaloapan River. It is a soft bun made from egg and ground bread, combined with a honey that has a touch of sherry and brandy. Decorated with a little sesame. A recipe from traditional Mexican cuisine that you must try.
Ingredients
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20 Servings
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Preparation
Separate the egg whites and beat to stiff peaks.
Add the yolks one by one so that it doesn't deflate.
Gradually add the bread until it reaches a consistency slightly thicker than atole, and when lifting the spoon, it still drips.
Make the honey by heating the water, cinnamon, and sugar. Let it cool; add the sherry and brandy.
Pour a little honey into the ungreased baking dish and then add the egg with the bread and sprinkle with sesame.
Bake at 180°C for 15 to 20 minutes. Once cooked, let it cool and cut into 3cm x 3cm squares. Drizzle with the remaining honey.
Presentation
You can place 3 to 4 pieces of bread, soak them well with honey, and garnish with a small piece of cinnamon.
Tips
The secret of the bread lies in the consistency; remember that it should not stick to the spoon but should not drip either.
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Nutritional information
* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Carbohydrate, by difference
22.7
g
7.57%
Total lipid (fat)
4.4
g
6.77%
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