Buchmann Eggs is proud to carry all the high-quality ingredients needed to bake an assortment of Mexican and Spanish sweet breads! Perfect for celebrations and everyday snacking, these delicious breads promise to stand out on any menu and serve as an immediate customer favorite.
About: Pan dulce, literally meaning “sweet bread”, is the general name for a variety of Hispanic pastries. The creation of pan dulce was influenced by European immigrants living in Mexico like the French, Spanish, and Italians who introduced baked goods such as crispy rolls, baguettes, and sweet pastries to Latin America.
Bolillo, Mexico’s Favorite White Bread
FLR073 – Bread Flour 50#
CON016 – Salt Kosher 3#
BA009 Salt 50#
SUG029 – Sugar Fine Granulated #50
1 large egg white, beaten.
Y006 – Yeast Dry Active 12/2lb
FD1491 – Puff Pastry Full Sheet
FD1461 – Puff Pastry Dough Squares
SUG029 – Sugar Fine Granulated #50
S6 Cinnamon Ground Korintji 25#
EG019 – Large Grade AA 18ct. ½ Case
Sweet Breads for Holidays & Celebrations
Pan de Muerto: Known as “bread of the dead” and baked for special occasions (especially Dia de Los Muertos), this is a sweet roll that’s been scored in a cross shape, or affixed with extra pieces of dough to look like a decorative cross.
Rosca de Reyes: Kings’ Cake is a ring-shaped, cake-like pastry decorated with colorful frosting, sugars, and candied fruit, and baked with a tiny plastic doll inside that represents the baby Jesus. It’s found at bakeries in the early part of the year, and served at parties for the Catholic holiday of Epiphany.
Many Mexican sweet breads are shaped like their ingredients — so even if you don’t recognize the name, the visual of the pastry might give you clues to what the bread is made from.
Abrazo: Named for a hug, it’s made when a dollop of cream or jam is placed in the center of a square piece of danish dough, and two opposite corners are folded over into the center, like a baby’s blanket.
Almohada: Made of puff pastry, the name means “pillow.” It’s usually a rectangular piece of dough sprinkled with sugar before it’s baked.
Concha: A sweet bread roll covered in a cookie crust, it’s traditionally flavored with either vanilla or chocolate — though conchas are found in every color of the rainbow, and are Mexico’s most popular sweet bread. The name refers to a seashell, which is what the best versions look like. The concha and its cousins are sometimes split along their equator and filled with cream or custard.
Chilandrina: Like a concha, but instead of cookie dough it’s a crust made entirely of hardened brown sugar. The name literally means “trifle.”
Chorreada: A concha baked with a topping of piloncillo, unrefined cane sugar, instead of the standard cookie crust.
El Volcán: A sweet bread roll baked with a small pile of white sugar on the top, which looks a little bit like a volcano once baked.
Lima: A concha shaped with a small round nipple in the center, so that it resembles a lemon; sometimes lemon oil is added to the cookie crust for flavor.
Monja: A concha in which the topping is shaped to look (roughly) like a nun’s habit.
Nevado: A concha where the cookie crust is even sweeter, and is affixed to the bread roll in a way that makes it resemble a snowy mountain top.
Novia: The name means “girlfriend.” This a concha where the cookie topping is scored into radiating circular lines, mimicking the layers of a voluminous skirt.
Nube: A vanilla concha that is sprinkled heavily with white sugar before baking, so that when it emerges from the oven it looks like a cloud.
Perla: A concha baked without its cookie crust, and then covered in a layer of butter and granulated sugar after it’s come out of the oven.
Picón: The name means something like “cinder.” This is a concha where the topping is brushed with egg before baking, for a slightly different, crisper texture.
Sargento: Using the same ingredients as a classic concha, in this variation sweet bread dough is shaped into a rough rectangle and cookie dough is laid atop in a striped pattern to look like a sergeant’s stripes.