Types of mexican sweet bread

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types of mexican sweet bread

Mexican Sweet Bread Charms

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I just love the history of food and love learning where things come from and how they are made and named. Writing this blog post and seeing all these photos makes me want to learn how to make each and every one of these at home. In Pre-Hispanic times the sweets eaten by the native people were nothing like what we now know as pan dulce. When the Spanish arrived, they introduced wheat as well as their countless pastries and baking methods. As time passed the Spanish began incorporating local ingredients to create new versions of their sweet breads. When the French arrived in Mexico they too introduced their pastries and techniques, many which are still alive in modern day Mexico. Overtime new breads and pastries were created based on the original Spanish and French ones.

These babies were a labor of love. I started developing the recipe for back in August, and because they need a good amount of attention, I only got to test them a few times. Give the yeast plenty of time to proof, and give your dough enough time to really rise. The quality of your ingredients also makes a difference. Fresh ground spices will give you a more flavorful bread. I like to use the milling blade from my nutribullet to grind down cinnamon, and cloves, and then I just use a microplane to grate fresh nutmeg. If you happen to have any vanilla bean paste, vanilla beans, or high quality vanilla extract, use it instead of imitation vanilla extract.

These sweet and fluffy Conchas are one of the most popular types of pan dulce in Mexican bakeries! To this day, someone always brings a bag of assorted Mexican sweet breads from a local bakery on Sundays for dessert and at least half of the bread in there is conchas. The other half is a mixture of some random muffins and marranitos my other favorite. But let me back up a second. The bread is lightly sweet, fluffy and airy and the topping is perfectly crunchy and oh-so satisfying. While this recipe is easy to make, it does require some patience because you have to let the dough rise. But I promise the end result is so worth it!

Mi Tierra is renowned for offering a huge variety of traditional Mexican pastries. In fact, the display cases are so packed with fresh, fragrant baked goods they can seem a little overwhelming. That's where this guide comes in handy.
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To the Spanish, wheat was also a staple, but more of a religious necessity because it was the only acceptable grain when making sacramental bread. Mexico soon got on board. As an added fun fact, the first French military intervention in Mexico was actually called Guerra de los Pasteles , which is Spanish for The Pastry War. When she returns to Tucson, she teaches the family about new cultures and their pastries. La Estrella is just one bakery in Tucson, but they offer two locations and dozens of pastries.

Pan dulce English: sweet bread is the name for a variety of Mexican pastries. The creation of sweet bread was influenced by the French and Spaniards, who introduced baked goods such as crispy rolls, baguettes, and sweet pastries to Mexico. This inspired the indigenous peoples to create different types of panes dulces such as besos , conchas , and cuernos , among others. The bread is considered to be one of Mexico's most inexpensive treats and is consumed daily as breakfast or late supper, known as merienda. The creative contribution of French baked goods to Mexico's cuisine peaked in the early 20th century during the dictatorship of Porfirio Diaz.


Guide to Mexican Pan Dulce

I Love Mexican Sweet Bread! (5-5-16)

Conchas (Mexican Sweet Bread)






5 thoughts on “Types of mexican sweet bread

  1. Bread and pan dulce first came to be in Mexico after wheat was introduced to the country by the Spanish conquistadors in the early 16th Century.

  2. Mexican breads and other baked goods are the result of centuries of experimentation and the blending of influence from various European baking traditions.

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