Panecicos dulces, dulce típico en mi pueblo para Semana Santa, aprovechando el pan duro. Riquísimos!

Welcome to my kitchen, today I'm making a typical sweet for Semana Santa called panecicos dulces.

I have a 2 kg loaf of village bread, but I won't use it all. I'll remove the crumb and freeze the rest for later use.

I'll show you how to remove the crumb from the bread. If you don't have a grater, you can use your hands to crumble the bread.

I prefer to use a grater for this process, using the side for grating lemon.

Once I've grated all the crumb, I'll measure the amount I've collected.

I have 500 g of bread crumb ready to use.

Now, I'll make a hole in the center of the crumb and start adding eggs one by one to check their quality.

I initially add 2 eggs and mix them in with a fork, then I continue adding eggs until I reach the right texture.

In total, I added 12 eggs, but the number may vary depending on the size of the eggs and the bread's absorption.

The mixture should be somewhat liquid, and I'll let it rest so the bread can absorb the egg.

While the mixture rests, I'll prepare the caramel and syrup for boiling the sweets.

For the caramel, I'll use a little less than 500 g of sugar to toast it for flavor and color.

Once the sugar is toasted, I'll add water to create the syrup.

Equipment Needed

Spice Level:

Dietary

Allergens