Pan Dulce- Mexican Sweet Bread
Monday November 21, 2005
With the holidays right around the corner, everyone has food on the brain. What special dishes will you be making this year? There are so many to choose from, why not try something new? This recipe for Pan Dulce should satisfy your baking needs and your sweet tooth. It is made year -round in Mexico and can be picked up at most panaderias, but you can make it just as easily at home. Your family and friends will be impressed with the decorative little loaves and they make a great addition to any party, potluck or family meal.
Pan dulce Photo (c)2005 Chelsie Kenyon licensed to About.com Inc
Comments
this is the best bread i have ever tasted it is sweet but not to sweet and is good to eat with anything
hi! i just love pan dolce! its my favorite sweet bread! it should be the number 1 mexican sweet bread! ya baby ya!
omg pan dulce(sorry if i spelled it wrong)is the 2nd mexican bread i have ever ate. and it is the best
This specific pan is called a Concha (or seashell in english) is the BOMB I love it and it goes well with hot chocolate or coffee
Check out this bakery in Los Angeles. I had some freshly baked pan dulce there this weekend. It was delicious!!! http://www.mexibread.com
Mexican bread is soo underated, It has to be the best bread ever and its made so simple.
that RECIPE IS GOOD
i love mex. sweet bread, not too sweet which is perfect for me, but how about a recipe for the cochinitos? the recipe i have calls for dark molasses; didn’t care for it, could it be that it calls for piloncillo? ANYONE, ANYONE?
Mmmm…Mexican Pan Dulce or, as most like to call it, ‘Concha’ is delicious. The sugary crust the bread rolls comes in various shades of color and flavors. There are also different designs that are cut on them. They go great with Mexican hot chocolate (or coffee au lait) on a chilly winter morning, or any time of the day for that matter!
Piloncillo is boiled down to make a dark molasses, so a repice that calls for molasses is just saving you the time and trouble of having to make your own.
Actually, in regards to the last comment, Piloncillo is a cane sugar that has not undergone refining to make it into “granulated sugar.” Molasses is a by-product of turning sugar cane (or cane sugar) into white sugar, so Piloncillo and Molasses are two entirely different things. I hope that clears up any questions you may have.