From my own personal research, I found that the variety of pan dulce appear to fall into different groups based on the dough that’s used to prepare them. For example, there are those that are more alike to cake in texture, then the airy brioche bread type, there’s the crumbly textured kind that remind me of American shortcrust pie pastry, and lastly there are those that are made using puff pastry doughs that are either self-rising or aided by the use of yeast. No matter the dough for any of them, they are all delicious in their own right. Are you ready to learn all about pan dulce? Let’s get started! Here is a guide to the most common and regional shapes you’ll find in most panaderias. Scroll down to see a video. Mexican pan dulce from A to Z Alamar Is the word for a special type of law enforcement officer both in Spanish and French. But when in reference to pan dulceits actually a vanilla flavored crumbly polvoronor shortbread cookie. This odd shaped cookie is a bit moister due to the addition of egg, therefore it doesn’t crumble as easily as a polvoron.

It’s believed that in all of Mexico there are hundreds and hundreds of different pan dulces— some will go as far as saying there are at least a thousand of them. One would have to visit a bakery in every Mexican state to really see what the actual amount of breads there are. And let’s not forget the pan de feria, those special breads that are only baked for the fairs and only during certain times of the year. The sibling of the French croissant, tough in Mexico it’s not always the same flaky and intensely buttery dough, cuernitosare another very popular pan dulce. The name means horns and it’s typically an airy bread with an egg wash or if made sweet it can have a glossy sugar coating. Sometimes you’ll also find them stuffed with chocolate. A relative of scones and the American buttermilk biscuit. They’re savory and a little sweet at the same time. They have a texture that is dense, yet flaky round breads are perfect with butter or jam and to enjoy for breakfast with a coffee or hot chocolate. Applin está basado en una larva de la polilla del manzano, que se introduce en las manzanas y se alimentan de su núcleo, haciéndolas madurar antes de tiempo. También puede basarse en Ladón (un dragón de la mitología griega que protege las manzanas doradas en el Jardín de las Hespérides) o en un wyrm.

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Applin es un pequeño Pokémon parecido a un gusano con un cuerpo de color verde claro y la parte inferior verde oscuro, y en la punta de su cola tiene dos pelos finos. Su pequeño cuerpo, al estar introducido dentro de una manzana, da la apariencia de que esta fruta forma parte su cuerpo, específicamente su cabeza. Por encima de la manzana sobresalen su dos grandes ojos de forma alargada, que le dan a su cuerpo el aspecto de una manzana con tallo y hojas. These circular or rectangular shaped pastries are basically pie dough that is baked with a sugar coating, it rises to several crumbly, flaky layers. Once baked the sugar melts to create a shiny glazed.

Are fried donut balls filled with pastry cream or fruit jam filling then coated in sugar. Besos or Yoyos Are similar looking to conchasbut also sprinkled with coarse sugar over the buttery sugar coating of the concha. Additionally, no pattern is made on the chilindirnas. In some regions, a chilindrinaresembles the beso. Chinos This little muffin shaped breads almost always wrapped in a red paper wrapper are more like a mini pound cake than a muffin. Their texture is buttery and creamy just like pound cake and are always vanilla flavor. A very popular modern twist is mante conchas, which combines the mantecadaswith a sugar topping of a concha. Are rectangle shaped flaky puff pastry treats filled with pineapple or strawberry jam. Rol de Canela Yes, in Mexico donuts are quite the rage. You’ll find them in all the bakeries, grocery stores, convenient stores, cafes, and restaurants. Mexicans love their donasas much as American love their donuts. The Mexican kind can be found in all the same variations as the American counterpart. Elotes

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Are pretzel shaped breads with a dry crumb which are decorated with coarse white sugar. They are extremely rare to find. Almejas y Cacahuates

Popular not only with savory fillings but also sweet fruit ones too. Empanadas are small turnovers which can have a filling of jam made from pineapple, strawberry, apples, peach, pumpkin, and cajeta. The empanadas can either have the shortcrust dough type or a buttery and flaky pastry dough. Are basically round sandwich rolls. There are the savory versions and also sweet variety. Depending on the Mexican region the way the sweet ones are made can vary. Ingredients such wheat flour, anise, cinnamon, cloves, piloncillo or sugar may all be used. Additionally, there are sweet versions that include raisins and/or nuts. Chilindrina Known as bread of the dead is usually seasonal and made for Dia de Los Muertos celebrations. It is a pan de huevoor brioche type of bread flavored with anise and or orange blossom waters, then dusted with granulated sugar. Make it at home using this recipe: Pan de Muerto (Bread of the Dead). These twisted puff pastry treats have layer of the same buttery sweet topping of a concha. Additionally, they’re dusted with granulated sugar and may come in chocolate and strawberry flavor. ( Brocassometimes are also listed under pan fino) Buñuelos (de rodilla & de viento ) Rolled up puff pastry treats which are stuffed with pineapple jam. They are flaky, buttery, sweet, and make a fun treat to eat.A cookie with a similar, yet drier texture than a shortbread cookie. These are sprinkled with a colorful combination of small round shaped sprinkles. Their name means sprinkles or more specifically the nonpareils sprinkle kind. Are star shaped Danish like pastries that have a center filling of either fruit jams or pastry cream. They’re light, airy, crumbly pastries. Rieles de Fruta de bayas: Prado Reverencia , Humedal Frescor , Bosque Concentración , Bahía Circular , Llano Entrenamiento , Mar Gimnástico , Mar Andana y Mar Islejos The little worm-shaped bread that’s spiced with cinnamon and anise seed, that can vary in the dough that’s used makes it either a crumbly dried dough or a bready almost flaky type bread. Other variations can be in whether the bread is stuffed or not, and if so it can be with a sweet fruit jelly or a custard cream. These are a type of Pan Fino. Are small pies that are shaped like muffins. They have a shortbread pie crust and are filled with a sweet cream cheese mixture. No top crust is added, the cubileteis molded, stuffed and baked.