Piedras (Stones) cookies – baked goods made from yesterday's bread

Votes: 1

How to Make - Piedras (Rocks) Cookies - Baked from Leftover Bread

Time: 35 min.
Complexity: easily
Servings: 12

Yesterday's stale baked goods can be used as flour if you just grind them up. This recipe will help you avoid wasting a single crumb. Bring new life to yesterday's stale baked goods by making these equally delicious Mexican Piedras (Spanish for "stones"). But don't worry, they're not so stale, and only look like stones on the outside, but inside they're soft, delicious, and fragrant. You can also use more different types of buns and cookies, and your Piedras will be even more delicious. In Mexico, they're baked from ground stale bread. pan dulce – a common name for Mexican sweet pastries. They are ground in a blender and mixed with flour, milk, butter, and piloncillo – cane sugar, which gives the buns a light caramel flavor.

Try this simple recipe too, and if you often have stale bread or buns left over, it will definitely be a hit.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 1/2 cups (475 g) crumbled pan dulce, sweet rolls, see note*
1 and 3/4 cups (227 g) flour
1/4 cup (100 g) grated piloncillo sugar, plus more for sprinkling*
1.5 tsp baking powder
1.5 tsp of baking soda
0.5 tsp salt
7 tbsp melted butter
1 cup unsweetened almond milk

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat oven to 175°C. Line a couple of baking sheets with parchment paper.
In a large bowl, combine all dry ingredients. Pour in the butter and milk and mix well with a wooden spoon until a sticky but firm dough forms.

Using a 1/3-cup ice cream scoop, drop the dough balls onto the prepared baking sheets, spacing them at least 2.5 cm apart, and sprinkle with sugar. Place the baking sheets in the oven and bake until golden brown and firm to the touch, 23-25 minutes.
Transfer to a wire rack and cool.

Note *

For the dough I used different types of crumbs pan dulce (conchas, ombligos, empanadas, and panochas), as well as a little ground malt bread. All this gives the cookies a special aroma and sweetness.

If you are using stale table bread to make the crumbs, double the amount of piloncillo and add a little more milk to make a sticky dough.

Piloncillo

Cane sugar is made from fresh sugarcane juice. The syrup is evaporated at high temperatures until all the sugar is extracted. The resulting unrefined sugar, piloncillo, is used primarily in hot drinks and combined with cocoa, cinnamon, or coffee. In baked goods, it can be substituted with turbinado and muscovado sugar.