Chimbo Sweet Bread
Chimbo is a typical sweet bread from the State of Chiapas, a “marquesote” bread that is submerged in a delicious syrup perfumed with cinnamon and star anise.
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 32 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 eggs (yolks separated)
- 100 g of sugar
- 220 g of flour
- 15 g baking powder
- 100 g of melted butter (room temperature)
- 600 g of sugar
- 4 star anise
- One stick of cinnamon
Instructions
- 1
Preheat your oven to 175º Celsius. In a large bowl, beat the egg whites until they form peaks, then slowly mix in (while still beating) the egg yolks one by one. Also mix in half of the sugar.
- 2
Sift the flour and baking powder and add to the mixture along with the rest of the sugar. Do this slowly, gently turning over the batter, in order to preserve its spongy consistency.
- 3
When adding the butter, you must first mix it separately with a small portion of the batter, then incorporate it slowly into the rest.
- 4
Pour the mixture into your prepared mold and bake for 20 minutes. The crust must be firm and have a slightly golden color.
- 5
ALLOW THE CAKE TO COOL COMPLETELY BEFORE HANDLING IT. CUT IT INTO LONG PIECES RANGING FROM 5 TO 8 CM IN LENGTH. IT IS TRADITIONALLY CUT IN A DIAMOND PATTERN.
- 6
To make the syrup, add the sugar, star anise, and stick of cinnamon to a pot with 1 liter of water.
- 7
Bring the water to a boil, but do it slowly at first. As soon as it starts releasing dark bubbles/foam, you must scoop it out with a spoon. At this point, reduce the heat and keep cooking the mixture until it reduces to half its size.
- 8
Let the syrup cool slightly. While it is still warm, submerge the pieces of the marquesote bread in it. Squeeze the bread a little so it absorbs enough syrup to get moist on the inside. Drain the excess syrup from the “Chimbos” and serve them on a plate.
- 9
The Chimbos are now ready to enjoy!