It is believed to be inspired by a Swedish roll (like a cinnamon roll), and named in Spanish after a bride ( novia) and it is said that it was named so because it resembled a bride’s train on a wedding gown. The texture is much like a brioche-type concha, but being a big swirl makes it fun to untwist as you eat. The finished bread is dusted with granulated sugar.

You may have guessed it, it’s meringues. They come in all sorts of shapes, colors and sizes. Moño or Corbatas A long slice of bread thoroughly coated with butter then coated with granulated sugar. This is such a simple pan dulcebut a very delicious one. In certain regions, this bread may also be known as mantecado. Incursiones Dinamax: Arboleda Claroscuro, nido al norte 1, Arboleda Claroscuro, nido al norte 2, Espejo del Gigante, nido al norte, Llanura Pétrea, nido al norte 1, Ojo de Axew, nido central, Pradera Radiante, nido al suroeste y Valle Entrepuentes, nido en el centro. Nidos en Bahía Circular , Mar Gimnástico y Mar Meloso There are countless variations like, galletas de nuez (pecans), some are shaped and colored to resemble a slice of watermelon, there are also galletas caritas (smiley faces), which are my son’s favorite. They are a white cookie but decorated with red gel for eyes and a smiley mouth and sometimes are shaped like a colorful caterpillar. Are rectangle shaped flaky puff pastry treats filled with pineapple or strawberry jam. Rol de Canela

Nada más nacer se refugia en una manzana, cuyo interior va devorando a medida que crece. El sabor de la fruta determina la evolución. Although there are many manufacturers of seeds in Spain, one of the most popular is Grefusa, which has among its brands Pipas G and Piponazo. Traditional Spanish appetizers: 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. Can mean two types of bread doughs and countless shapes and sizes. One of the doughs can be similar to the brioche-style conchas, but shaped differently, and also include in one form or another the delicious sugar coating of conchas. Small vanilla flavored thimble-shaped pound cakes which after being baked are coated with a warm apricot jam and then completely covered with white sprinkles. The cakes have a very dense texture, though they are still moist and very sweet. Gendarme

Tigernuts are a mini tuber used to make horchata. Although its main use is to make this drink, it is very common to eat them in the Levante area. To do this, they need to be covered in water for a couple of hours to soften them. This is another Danish-style pastry shaped like a basket (or canasta) and filled sweet creamy custard or crema pastelera. 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. The name means shells and are perhaps the most popular of the Mexican pan dulce. This pillowy soft, brioche texture rounded breads are topped with a buttery-sugar flavored coating which typically has a seashell-like pattern. The traditional flavors are vanilla or chocolate but colors can be white, brown, pink, yellow, or a festive color combination. Make them at home using this recipe: Conchas (Mexican Sweet Bread). The following pan dulces are just some of the ones I found locally. But depending on the bakery you visit in Mexico or the U.S., the breads may differ in name and in their availability.

Each state or Mexican region can differ slightly in their own variations and recipes for making pan dulces. This can be due to the different immigrant groups that populated the region as well as new creations made by local bread artisans. A round buttery, flaky bread roll that is not very sweet. If you like simple breads without being too sweet this is the pan dulcefor you. 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.