This is my interpretation of a classic pan dulce mexicano. Probably the oldest bread still in existence and still manufactured throughout Mexico is cocoles de Piloncillo y Anis. Traditionally, milk, eggs, wheat flour, and a few regional ingredients are used to make it. Since I didn't have piloncillo, I modified the recipe by substituting some brown sugar and blackstrap molasses to get a close flavor of panela, as it is commonly known.


• When we make the toffee for Jumpin’ Java bark, we use freshly
  brewed espresso in place of the water that most toffee recipes call for 

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