Pan de Barro

Preheat oven to 180°C (350°F). Lightly grease the inside of a medium-sized clay pot with a portion of the unsalted butter.

In a small saucepan, combine the piloncillo with 50g of the unsalted butter. Melt over low heat, stirring occasionally, until the piloncillo is fully dissolved and the mixture is smooth. Remove from heat and let cool slightly.

In a large bowl, whisk together the all-purpose flour, baking powder, ground Mexican cinnamon, and salt.