PANECICOS DULCES, TÍPICOS DE SEMANA SANTA

Welcome to my kitchen. Today, I'm making a typical sweet for Holy Week called panecillos dulces.

I have a 2-kilo loaf of village bread, but I won't use it all for the panecillos. I'll save the leftover bread for later.

I bought this bread from a famous bakery in Fuente Higuera, known for its excellent quality.

To prepare, I need to remove the crust from the bread. If you don't have a grater, you can use your hands to break it down.

I will grate the bread using a grater, making it easier and faster.

Once I have grated all the bread, I will set aside the crust to make migas later.

I will weigh the grated bread. I have 500 grams of bread ready to use for the panecillos.

Next, I will make a hole in the center of the grated bread and start adding eggs one by one.

I will add a total of 12 eggs, adjusting based on their size and the bread's absorption. The texture should be somewhat liquid.

Let the mixture rest for a while so the bread can soak up the eggs.

While it rests, I will prepare the caramel. In a pot, I will put less than half a kilo of sugar to caramelize it.

Once the sugar is caramelized, I will add water carefully to avoid splashing, and lower the heat.

Equipment Needed

Spice Level:

Allergens