The Sweet History Of Mexican Pan Dulce

Pan dulce, or Mexican sweet bread, is a traditional Mexican bakery item with hundreds of varieties. It is typically served with coffee or hot chocolate and is often eaten at breakfast. The dough is usually made with yeast, wheat flour, sugar, butter, eggs, and milk, and can be shaped into rounds, coils, or braids. The toppings vary but often include a streusel or shell made with sugar, flour, and shortening or butter. The bread can be filled with sweet cream, custard, or jam. Pan dulce is said to have originated in Mexico, influenced by European techniques and ingredients, particularly from France.

Conchas: a soft, enriched dough with a buttery and sweet flavour

Conchas are a type of Mexican pan dulce, or sweet bread, that is often served at panaderías (Mexican bakeries). The name concha means "shell" in Spanish, and the bread is said to resemble a seashell. Conchas are made of a soft, enriched dough with a buttery and sweet flavour. The dough is rolled into rounds, with a streusel-like shell on top that is cut to resemble a clam shell. The top half of the bread is crunchy and crisp, while the bottom half is fluffy and soft. Conchas are typically eaten at breakfast with a hot drink, such as hot chocolate or coffee.

Conchas are made with a combination of flour, sugar, butter, milk, eggs, yeast and cinnamon, and sometimes vanilla or other spices. The dough is often left to rise before being divided into balls and flattened into rounds. The streusel topping is made by mixing butter, sugar, flour and vanilla extract, and is then rolled out and draped over the dough. The concha shape is cut into the topping, and the dough is baked after a quick rise.

Conchas are said to have originated in Europe, with French influence in Mexico leading to the creation of this sweet bread. Mexican chefs adapted these doughs and created many of the goods now seen in panaderías today. Conchas are a staple of Mexican culture and are loved for their sweet and buttery flavour, as well as their visual appeal.

Cuernitos: a basic Mexican bread shape, similar to a small croissant

Cuernitos, which means "little horns" in Spanish, are a traditional Mexican pan dulce, or pastry. They are shaped like small horns, and can be sweet or savoury.

Sweet cuernitos are often filled with a pink, orange, or white sugary streusel and dusted with cinnamon sugar. They can also be made with puff pastry and filled with pastry cream or whipped cream. Savoury cuernitos are often filled with cream cheese and jalapeños.

Cuernitos are made with a dough that includes milk, water, unsalted butter, eggs, sugar, light brown sugar, active-dry yeast, all-purpose flour, ground cinnamon, ground nutmeg, and salt. The dough is slow to rise, so it's important not to add too much cinnamon, as it can inhibit the yeast.

To shape the cuernitos, the dough is first rolled out into an oval shape. Then, a thin layer of the streusel filling is placed in the centre, and the dough is shaped into a triangle. The base of the triangle is stretched to give the cuernito length, and then it is rolled from the base to the tip. The ends of the cuernito are then curved towards each other to create the horn shape.

Cuernitos are typically baked in the oven until golden brown. They can be brushed with melted butter and sprinkled with sugar while still warm, or filled with a traditional sweet paste used for concha toppings.

Bolillos: a savoury bread, the daily bread of choice in many Mexican kitchens

Bolillos are a type of savoury bread that is a staple in Mexican cuisine and a popular choice for daily bread in many Mexican kitchens. Also known as "pan francés" or "pan blanco", bolillos are characterised by their soft and fluffy interior and rustic, crunchy crust. They are typically shaped into rolls or oval loaves, similar in style to a baguette but shorter and wider.

History and Origin

Bolillos were introduced to Mexico during the French intervention in the 19th century. The French influence on Mexican cuisine during this period led to the development of this unique type of bread, which has since become an integral part of Mexican gastronomy.

Ingredients and Recipe

The key ingredients for making bolillos include strong bread flour or all-purpose flour, active dry yeast, salt, sugar, oil or pork lard, and lukewarm water. The dough is prepared by mixing the dry ingredients and oil, followed by the addition of water. After kneading the dough and allowing it to rest, it is shaped into balls and then formed into the distinctive bolillo shape. The dough is then left to rise before being baked in the oven.

Uses in Mexican Cuisine

Bolillos are incredibly versatile and are used in a variety of Mexican dishes. They are commonly eaten as a side for breakfast, lunch, or dinner, and can be served plain or with butter, ghee, or olive oil. They are also used to make traditional Mexican sandwiches called "tortas" and are a key ingredient in dishes like "capirotada" (a bread pudding consumed during Lent), "molletes", and "guajolota" (a bolillo stuffed with a tamal).

Storage and Reheating

Freshly baked bolillos are best enjoyed on the same day, but they can be stored in a plastic bag for a couple of days to retain their softness. For longer storage, they can be placed in an airtight container or frozen. To reheat, it is recommended to toast them in the oven or on a comal rather than using a microwave, as this helps maintain their crunchy texture.

Bolillos, with their savoury taste and versatile nature, have become an indispensable part of Mexican cuisine, offering a delightful blend of textures and flavours that can be enjoyed any time of the day.

Acambaritas: a yeasted bread with a round shape and a smooth exterior

Acambaritas are a type of Mexican pan dulce, or sweet bread. Named after the city of Acámbaro, Acambaritas are a yeasted bread with a distinctive almost-round shape and a smooth exterior. They are very soft on the inside and are sometimes flavoured with chocolate.

Acambaritas are delicious when dipped in hot chocolate or filled with cajeta, a popular sauce similar to caramel. They are best enjoyed fresh, as they are typically consumed within 24 hours of being baked.

The art of making Acambaritas and other pan dulce is passed down from baker to baker, generation to generation. The process is labour-intensive and time-consuming, requiring expert hands to work the dough and shape the bread.

Acambaritas are just one of the many varieties of Mexican pan dulce, which can be found in Mexican markets and bakeries, known as panaderias. With over 100 different types of pan dulce, there is something for everyone to enjoy!

Besos: two soft, dome-shaped breads joined with strawberry jam or cream

Besos are a type of Mexican pan dulce, or sweet bread. They are made from two soft, dome-shaped breads, joined at the bottom with strawberry jam or cream. They are often covered with butter and sugar, or jam and grated coconut.

Besos are just one of over a hundred different types of Mexican sweet bread. They are usually bought from a panadería, or traditional Mexican bakery, and are best enjoyed with a cup of coffee or hot chocolate.

The origins of pan dulce date back to pre-Hispanic times, when it was made from corn and amaranth. However, it was not until the arrival of the Spanish, who brought wheat to the Americas, that the shapes and flavours of traditional Mexican bread began to emerge. During the Porfiriato era, when Mexico lived under strong French influence, new types of bread such as bolillos, cuernitos, and puff pastry were created.

Today, pan dulce continues to evolve, with bakers creating new varieties and experimenting with different ingredients.

Frequently asked questions