Yesterday’s pastry, which has already been weathered, can serve as flour, just grind it. You will need this recipe – and you don’t one crumb will not be wasted. Bring back a new life yesterday’s stale pastries, having prepared from it no less tasty Mexican buns Piedras (Spanish. “Stones”). But don’t worry, they not so “stale”, and only in appearance look like stones, but inside they – soft, very tasty and fragrant. And you can use more different types of buns and cookies, then your tastes better Piedras. In Mexico they are baked from crushed stale pan Dulce is the common name for Mexican sweet pastries. Their grind in a blender, mix with flour, milk, butter and pilonsillo – cane sugar, which makes the buns light a caramel note. Try this simple recipe and, if You often have stale bread or rolls left, it will definitely take root.
Recipe author – Valerie Bertinelli – American actress
Share with friends: 
Time: 35 minutes Difficulty: easy Servings: one 2 The recipes use volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4.5 tbsp. (475 gr.) Crushed into crumbs pan dulce, butter buns, see note *
- 1 and 3/4 Art. (227 gr.) Flour
- 1/4 Art. (100 gr.) Grated sugar Pilonsillo, and a little more for topping *
- 1.5 tsp baking powder
- 1.5 tsp soda
- 0.5 tsp salt
- 7 tbsp. l melted butter
- 1 tbsp. unsweetened almond milk
Recipes with similar ingredients: almond milk, struzel
Recipe preparation:
- Preheat the oven to 175 ° C. Make a pair of baking sheets parchment paper.
- In a large bowl, mix all the dry ingredients. Pour in butter and milk, and mix well with a wooden spoon, to make a sticky, but dense dough.
- Using a 1/3 tbsp ice cream spoon lay out the balls test for prepared baking sheets at a distance of at least 2.5 cm. friend from a friend and sprinkle them with sugar. Put the baking sheets in the oven and bake until golden so that the balls are solid on touch, 23-25 minutes.
- Put on the wire rack and cool. Note * I used crumbs for the test. different types of pan dulce (conchas, ombligos, empanadas and Pan-hour), as well as slightly ground malt bread. All this gives the liver a special aroma and sweetness. crumbs use hard table bread, double the amount pilonsillo and add a little more milk to make it sticky dough.
Pilonsillo
Cane sugar made from fresh juice sugarcane. The syrup is evaporated at high temperature to until all the sugar is recovered. Received crude Pilonsillo sugar is used mainly in the preparation hot drinks, and combined with cocoa, cinnamon, or coffee. In baking it can be replaced with sugar Turbinado and Muscovado.
