Picones

Feb 9

Demo and Recipe Below!

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A post shared by Alex Peña (@bakingevolution)

Join us on Friday, February 18 at 7pm on both @BakingEvolution platforms (IG and FB) as we go live, and showcase the iconic Picones.

Part of the “masas fermentadas” category of Pan Dulce. The fermented sweet dough is the perfect sponge for the Capirotada syrup.

These dark sweetbreads are popular during the lent season and are native to the state of Jalisco, México. The dark sugar topping contains whole wheat flour, shortening, sugar, eggs, molasses, and baking soda.

During lent, these breads are used for a popular bread pudding, called Capirotada. In the state of Jalisco it is common to use Picones for the decadent bread pudding. Although, for me Capirotada was made using toasted bolillos, a technique that my beloved mother, Rosalía🌹, taught me. This is a more common recipe in the northern states of México.

Years later, as a bakers apprentice, I was taught how to make the Capirotada using Picones. My mentor and Pan Dulce Maestro Don Samuel Ortiz was from Ocotlán, Jalisco. He was the fastest baker I had ever worked with in my panadero career. He baked from the old school style, wherein the bakers were paid by (the pieces) of how many breads they produced.

These Picones are part of the classical pan dulce variety. An experience that can now be baked and enjoyed in the comfort of your own kitchen.

Cheers ✨

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