Background
The modern Mexican pastries you find at your local Panaderias (Mexican bakeries) today would not be possible were it not for the European colonist introducting wheat and leavened bread to indians in the 1600s. These Spanish and French baking traditions evolved over time among the Mexican people. This influence is the byproduct you see today in the Panaderias. The many varieties to choose from come from Mexican regional influences, amounting to roughly 40 different pastries. Many Hispanic folks that migrated to the United States relish this taste of home.
Pan Dulce 101: Concha (Mexican sweet bread) Recipe Ingredients
Serves 12
- 2 1/2 teaspoons yeast
- 1/2 cup warm water
- 1/2 cup evaporated milk
- 3/8 cup white sugar
- 1 teaspoon salt
- 1/3 cup butter or margarine, melted
- 1 egg
- 4 cups all-purpose flour
- 1/2 teaspoon ground cinnamon
- 2/3 cup white sugar
- 1/2 cup butter or margarine
- 1 cup all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
Top Pan Dulces
Conchas
Perhaps the most iconic Mexican pan dulce. This pastry consists of cystallized sugar squares.
Cuernos
The horn-shaped bread sometimes comes along with luscious stripes, or can also be plain with a thin, shiny outer shell.
Elotitos
This pastry is typically filled with chocolate, or other jelly flavors. Topped with sugar--these are perfect for dipping in milk!
Puerquito
Puerquitos, or otherwise known as cochinitos (little piggies), consist of brown sugar and are shaped like pigs. You are guaranteed to find one of these in any Panaderia.