Capirotada

Slice the bolillo bread into 2 cm thick rounds.

Melt 100 grams of butter in a large skillet over medium heat. Fry the bolillo bread slices until golden brown and slightly crisp on both sides. Set aside on a wire rack to drain any excess butter.

In a saucepan, combine 1000 grams of water, 300 grams of piloncillo, 10 grams of Mexican cinnamon stick, 2 grams of cloves, and 3 grams of anise seeds. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the piloncillo has completely dissolved and the syrup has slightly thickened.