The Sweet History Of Pan Dulce

Pan dulce, literally 'sweet bread' in Spanish, is a Mexican pastry. It is an inexpensive treat, often served at breakfast with hot chocolate, milk, or coffee. The pastry originated in Mexico following the introduction of wheat during the Spanish conquest of the Americas. French influences in the 19th century led to the development of many varieties of pan dulce.

Conchas

The exact origin of the concha is unknown, but it is believed to date back to the colonial period and was introduced by French bakers who settled in Mexico. The first recorded recipe for the sweet bread is from 1820. Through migration, the concha has spread throughout Central, South, and North America.

To make conchas, most recipes require the following ingredients: yeast, butter, flour, oil, sugar, evaporated milk, salt, vanilla extract, cinnamon, and eggs. The dough is typically flavoured with vanilla or orange blossom and can be mixed with anise seeds or cinnamon. To make the topping, one would need sugar, butter, flour, and vanilla extract.

Pan de Muerto

The bread is usually shaped like a bun, with a rounded or domed top, and decorated with bone-shaped pieces made from the same dough. The rounded top of the bread is said to represent a grave, a skull, or a tear shed for the living. The bones are often arranged in a cross shape to symbolise the bones of the dead and the cycle of life. The bread is typically topped with sugar, either white or dyed pink.

The bread is made from a simple sweet dough recipe, often flavoured with anise seeds, or orange flower water/zest. It is a yeast-heavy bread with a soft, brioche-like texture.

The tradition of pan de muerto dates back to pre-Hispanic times, when the indigenous peoples of Mexico would make offerings of food and drink at gravesites to honour their ancestors. The Spanish later introduced wheat and baking culture to Mexico, and the two traditions combined to create the pan de muerto as it is known today.

Polvorones

Pan dulce, or "sweet bread", is a variety of Mexican pastries. They are inexpensive and often consumed at breakfast, merienda, or dinner.

Traditionally, polvorones were only prepared from September to January, but now they are available all year round. They are often flavoured with vanilla and cinnamon, and dusted with generous amounts of powdered sugar.

To make polvorones, you will need to cream butter, sugar, salt, and vanilla together. Then, add flour and either ground almonds or walnuts to the mixture. The dough will be very crumbly. Form the dough into a ball and flatten it with a rolling pin until it is about 1/2-inch thick. Cut out the cookies and place them on a baking sheet. Bake for 25 to 30 minutes, until the edges are golden brown. Once cooled, dust the cookies with powdered sugar and serve.

Empanadas

The filling for empanadas can be savoury or sweet and is typically juicy and flavourful. For a savoury filling, ingredients such as beef, chorizo, potato, herbs, spices, tomato paste, and aromatics like garlic and onion are used. Sweet fillings can include pumpkin or apple. The filling is spread on the pastry, which is then folded over to enclose the filling and sealed. The empanadas are then baked or fried until golden brown.

Cuernos

After shaping, the cuernos are proofed for 30-45 minutes and then baked at 375°F until they achieve a light golden brown colour. While still warm, they are rolled in granulated sugar to give them a sweet coating.

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