25+ Healthy Authentic Mexican Sweet Bread Recipes You Must Try

Mexican cuisine is renowned for its vibrant flavors, rich textures, and comforting aromas.

When it comes to desserts and sweet treats, Mexico has a rich history of baking that is as diverse as its culture.

One of the standout categories of Mexican sweets is its wide array of traditional breads.

These authentic Mexican sweet bread recipes feature ingredients like cinnamon, vanilla, anise, and tropical fruits, with some influenced by indigenous traditions and others introduced during colonial times.

Mexican sweet breads, often referred to as “pan dulce,” are an essential part of the country’s culinary tradition.

From the festive Rosca de Reyes to the beloved conchas, these breads bring joy and warmth to family gatherings, celebrations, and even casual afternoon snacks.

In this article, we’ve curated a list of 25+ authentic Mexican sweet bread recipes that will transport you to a cozy Mexican bakery.

Whether you’re a baking enthusiast or simply someone who loves to try new flavors, these recipes are sure to delight.

Join us as we explore the incredible world of Mexican pan dulce, showcasing flavors, shapes, and textures that define this beloved cuisine.

25+ Healthy Authentic Mexican Sweet Bread Recipes You Must Try

Mexican sweet breads offer an unparalleled experience in taste and tradition.

From the fragrant spices of cinnamon and cloves to the rich, buttery textures of the doughs, these recipes provide a window into the heart of Mexican culture.

Baking these authentic Mexican sweet breads at home not only lets you recreate the delightful aromas and flavors of Mexico but also brings a piece of its vibrant history to your kitchen.

Whether you’re making pan de muerto for Día de Muertos or enjoying a concha with your morning coffee, these breads are more than just delicious—they represent the warmth, joy, and togetherness that is at the core of Mexican life.

So, gather your ingredients, get your hands into the dough, and embark on a delicious journey through 25+ iconic Mexican sweet bread recipes.

Enjoy the process, share with loved ones, and savor the taste of tradition!

Conchas (Mexican Sweet Bread)

Conchas are one of the most iconic and beloved Mexican sweet breads, instantly recognizable by their shell-like topping. This fluffy bread is sweetened with a rich, crumbly topping that can be customized with vanilla, cocoa, or vibrant food coloring. Conchas are a staple in Mexican bakeries and are often enjoyed with a warm cup of coffee or hot chocolate. Their soft texture and buttery topping make them a treat for any occasion.

Ingredients
For the dough:

• 3 ¾ cups all-purpose flour
• 2 ¼ teaspoons active dry yeast
• ½ cup granulated sugar
• ½ teaspoon salt
• ½ cup whole milk, warm
• 2 large eggs
• 1 teaspoon vanilla extract
• 4 tablespoons unsalted butter, softened

For the topping:

• ½ cup unsalted butter, softened
• ½ cup powdered sugar
• 1 cup all-purpose flour
• 1 teaspoon vanilla extract
• Food coloring or cocoa powder (optional)

Instructions

1. Activate the yeast: Dissolve yeast in warm milk with 1 teaspoon of sugar. Let it sit for 5–10 minutes until frothy.
2. Make the dough: In a large bowl, combine flour, sugar, and salt. Add the yeast mixture, eggs, vanilla, and softened butter. Knead the dough for 8–10 minutes until smooth and elastic. Cover and let it rise for 1–2 hours or until doubled in size.
3. Prepare the topping: Mix butter, powdered sugar, and vanilla in a bowl. Gradually add flour until a crumbly yet pliable dough forms. Divide and color as desired.
4. Shape the bread: Divide the dough into 12 equal portions and shape into balls. Flatten a piece of topping and place it over each dough ball, pressing gently. Use a knife to score shell patterns on the topping.
5. Second rise: Let the shaped dough rise on a baking sheet for 30 minutes.
6. Bake: Preheat the oven to 350°F (175°C). Bake the conchas for 18–20 minutes until the bread is golden but the topping remains soft. Cool before serving.

Conchas are a delightful fusion of textures and flavors that showcase the richness of Mexican baking traditions. Whether paired with a morning coffee or savored as an afternoon treat, their sweet aroma and soft bite evoke comforting memories of home.

Pan de Elote (Mexican Sweet Corn Bread)

Pan de Elote is a traditional Mexican sweet bread made with fresh corn, giving it a naturally sweet and moist texture. Unlike typical cornbread, this dessert-like bread is lighter, often baked with condensed milk and a hint of vanilla. It’s perfect for celebrating family gatherings or enjoying a simple indulgence.

Ingredients

• 2 cups fresh corn kernels (about 3 ears of corn)
• 1 cup sweetened condensed milk
• 3 large eggs
• 1 teaspoon vanilla extract
• ½ cup unsalted butter, melted
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt

Instructions

1. Blend the wet ingredients: In a blender, combine corn kernels, condensed milk, eggs, vanilla, and melted butter. Blend until smooth.
2. Mix the dry ingredients: In a bowl, whisk together flour, baking powder, and salt.
3. Combine: Gradually add the blended corn mixture to the dry ingredients, stirring until just combined.
4. Bake: Preheat the oven to 350°F (175°C). Pour the batter into a greased 9-inch round or square baking pan. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
5. Cool and serve: Let the bread cool slightly before slicing. Serve warm or at room temperature.

Pan de Elote is a celebration of Mexico’s love for corn, transformed into a tender, sweet bread that melts in your mouth. Its simple preparation and unique flavor make it a must-try dessert that’s sure to delight.

Orejas (Elephant Ear Pastries)

Orejas, or “elephant ears,” are flaky and buttery pastries with a caramelized sugar crust. These crispy, golden treats are made with puff pastry and are simple yet elegant. Found in many Mexican panaderías, orejas are perfect for dipping into coffee or tea, offering a satisfying crunch in every bite.

Ingredients

• 1 sheet puff pastry, thawed
• ½ cup granulated sugar
• 1 teaspoon ground cinnamon (optional)

Instructions

1. Prepare the sugar mixture: Mix sugar and cinnamon in a small bowl.
2. Roll out the pastry: Sprinkle sugar on your work surface and roll the puff pastry into a large rectangle (about 10×14 inches). Sprinkle sugar generously over the top.
3. Fold and shape: Roll the two long edges of the pastry inward toward the center until they meet. Slice into ½-inch thick pieces.
4. Bake: Preheat the oven to 375°F (190°C). Place the slices flat on a parchment-lined baking sheet, leaving space between them. Bake for 12–15 minutes, flipping halfway, until golden and caramelized.
5. Cool and serve: Allow the orejas to cool before serving.

Orejas are a simple yet delightful treat that captures the magic of Mexican panadería culture. Their crispy layers and sugary coating make them an irresistible snack for any time of the day.

Pan de Muerto (Mexican Day of the Dead Bread)

Pan de Muerto, or “Bread of the Dead,” is a symbolic Mexican sweet bread traditionally prepared for Día de los Muertos (Day of the Dead) celebrations. This soft, slightly sweet bread is infused with orange blossom water, giving it a subtle floral aroma. The bread is often shaped in a round form to represent a skull, with dough “bones” on top to symbolize the cycle of life and death. Pan de Muerto is not only a delicious treat but also a significant part of Mexican culture and heritage, often enjoyed with hot chocolate or at the altars set for loved ones.

Ingredients
For the dough:

• 4 cups all-purpose flour
• ½ cup granulated sugar
• 1 ½ teaspoons active dry yeast
• ½ teaspoon salt
• 3 large eggs
• 1/2 cup warm milk
• ¼ cup orange juice
• 2 teaspoons orange zest
• 1/4 cup unsalted butter, softened
• 1 tablespoon orange blossom water (optional)

For the topping:

• ½ cup granulated sugar
• 1 tablespoon orange zest
• 1 tablespoon butter, melted

Instructions

1. Activate the yeast: In a small bowl, combine warm milk, yeast, and a tablespoon of sugar. Let it sit for 5–10 minutes until it becomes frothy.
2. Make the dough: In a large bowl, mix the flour, sugar, and salt. Add the yeast mixture, eggs, orange juice, zest, and orange blossom water. Knead the dough for 10 minutes, then add butter and continue kneading until the dough is smooth and elastic.
3. First rise: Cover the dough and let it rise in a warm place for 1–2 hours until it doubles in size.
4. Shape the bread: Punch down the dough and divide it into two pieces. Shape one piece into a round ball and place the other piece aside for the “bones.” Roll the second piece into strips and form them into crossbones on top of the round dough.
5. Second rise: Let the shaped dough rise for another 30 minutes.
6. Bake: Preheat the oven to 350°F (175°C). Bake the bread for 25–30 minutes until golden brown.
7. Topping: Brush the warm bread with melted butter and sprinkle with the sugar and orange zest mixture.
8. Cool and serve: Allow the bread to cool slightly before serving.

Pan de Muerto carries deep cultural significance and offers a comforting sweetness that makes it a cherished bread during Día de los Muertos. Its fragrant, soft texture and zesty orange notes make it a memorable treat to celebrate both the living and the departed.

Buñuelos (Mexican Fried Pastry)

Buñuelos are crispy, deep-fried dough fritters dusted with cinnamon sugar, often enjoyed during festive occasions like Christmas, New Year, and special family gatherings. These golden, crunchy bites are a beloved treat in Mexico, where they’re sometimes served with syrup or honey for an extra layer of sweetness. Buñuelos are perfect for sharing and have the right combination of sweetness, spice, and crispiness to please everyone.

Ingredients
For the dough:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 tablespoon sugar
• 2 tablespoons unsalted butter, softened
• 1 large egg
• ½ cup warm water (or as needed)

For frying:

• Vegetable oil (for frying)

For the topping:

• ½ cup granulated sugar
• 1 teaspoon ground cinnamon

Instructions

1. Make the dough: In a bowl, combine flour, baking powder, salt, and sugar. Add butter and rub it into the flour until crumbly. Mix in the egg and gradually add warm water, kneading the dough until it becomes smooth.
2. Roll the dough: Divide the dough into small balls. Roll each ball into thin circles, about 1/8 inch thick.
3. Heat the oil: In a deep pan, heat enough oil to fully submerge the buñuelos over medium-high heat.
4. Fry the buñuelos: Carefully fry the dough in batches, turning occasionally until golden brown and crispy, about 2–3 minutes. Remove from the oil and drain on paper towels.
5. Coat with sugar: In a small bowl, combine sugar and cinnamon. While the buñuelos are still warm, dust them with the cinnamon sugar mixture.
6. Serve: Serve immediately with honey or syrup if desired.

Buñuelos are a crisp, sweet indulgence that everyone loves, with a delightful balance of cinnamon and sugar on the outside and a light, airy texture on the inside. They evoke the warmth of Mexican tradition, perfect for festive occasions and gatherings. Their simplicity and irresistible crunch make them a timeless treat.

Pan de Tres Leches (Three Milk Cake Bread)

Pan de Tres Leches, or “Three Milk Cake,” is a spongy, moist dessert bread soaked in a mixture of three types of milk—evaporated, condensed, and whole milk—creating a rich, decadent flavor. This cake bread is a popular dessert in Mexico and Latin America, known for its incredible tenderness and the sweetness absorbed from the milk. The bread is often topped with whipped cream and fruit, making it an ideal treat for special occasions like birthdays or holidays.

Ingredients
For the bread:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 4 large eggs
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• ½ cup whole milk
• ¼ cup unsalted butter, melted

For the milk mixture:

• 1 can (12 oz) evaporated milk
• 1 can (14 oz) sweetened condensed milk
• ½ cup whole milk

For the topping:

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Make the bread: Preheat the oven to 350°F (175°C). Grease and flour an 8×8-inch baking dish.
2. Mix the dry ingredients: In a bowl, whisk together flour, baking powder, and salt.
3. Whisk the wet ingredients: In a separate bowl, beat the eggs and sugar until light and fluffy. Add vanilla, milk, and melted butter, then mix in the dry ingredients.
4. Bake the bread: Pour the batter into the prepared pan and bake for 20–25 minutes, or until a toothpick inserted comes out clean.
5. Soak with milk mixture: While the bread is cooling, whisk together the three types of milk. Once the cake has cooled, poke holes all over the surface with a fork and pour the milk mixture evenly over the cake. Let it soak for at least an hour.
6. Whipped topping: In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread the whipped cream over the soaked cake.
7. Serve: Garnish with fruit or berries if desired. Serve chilled.

Pan de Tres Leches is an indulgent dessert that delivers maximum flavor with its rich milk-soaked texture and whipped cream topping. It’s a crowd-pleaser at any celebration, offering a sweet and satisfying bite with every forkful. The combination of three milks and a light sponge makes it an unforgettable dessert in Mexican baking.

Rosca de Reyes (Three Kings Bread)

Rosca de Reyes is a traditional Mexican sweet bread prepared to celebrate Día de Reyes (Three Kings Day) on January 6th. This oval-shaped bread is decorated with candied fruits representing the jewels on the crowns of the Three Kings. Inside, a small figurine of the Baby Jesus is hidden, and the person who finds it must host the next celebration or provide tamales for the group. It’s a beloved holiday tradition in Mexico and other parts of Latin America, perfect for sharing with family and friends. The bread has a slight sweetness and an aromatic citrus flavor that is enjoyed by everyone.

Ingredients
For the dough:

• 4 cups all-purpose flour
• ¾ cup granulated sugar
• 2 teaspoons active dry yeast
• 1 teaspoon salt
• ½ teaspoon ground cinnamon
• 3 large eggs
• 1 cup warm milk
• ¼ cup unsalted butter, softened
• 1 tablespoon orange zest
• 2 teaspoons vanilla extract
• 1 egg (for egg wash)

For the filling:

• 1 small figurine of Baby Jesus (optional)
• ¼ cup candied fruits (for decoration)
• ¼ cup chopped nuts (optional)

Instructions

1. Activate the yeast: In a small bowl, dissolve yeast in warm milk with a teaspoon of sugar. Let it sit for 5–10 minutes until frothy.
2. Prepare the dough: In a large bowl, mix flour, sugar, salt, and cinnamon. Add eggs, orange zest, vanilla, and butter. Pour in the yeast mixture and knead the dough until smooth and elastic (about 10 minutes).
3. First rise: Cover the dough and let it rise in a warm place for 1-2 hours or until doubled in size.
4. Shape the bread: Punch down the dough, and then roll it into an oval shape. If using a figurine, hide it inside the dough. Place the dough on a greased baking sheet.
5. Second rise: Let the dough rise again for 30 minutes.
6. Bake: Preheat the oven to 350°F (175°C). Brush the dough with an egg wash and decorate with candied fruits and nuts. Bake for 25–30 minutes until golden brown.
7. Cool and serve: Let the bread cool before serving. Enjoy with hot chocolate or a warm drink.

Rosca de Reyes is not just a festive treat, but a symbol of unity and tradition. Its soft, citrus-infused dough and sweet toppings make it a perfect centerpiece for Three Kings Day celebrations. Whether enjoyed with a family gathering or at a holiday party, this bread is a meaningful and delicious tradition to pass on.

Chamucos (Mexican Devil’s Food Pastries)

Chamucos are a spicy, chocolatey Mexican pastry with an intriguing blend of rich cocoa and warm spices like cinnamon, cloves, and a hint of chili powder. These indulgent treats are perfect for those who enjoy a little heat with their sweet. They are often enjoyed during festivals and celebrations, offering a unique twist on traditional Mexican pastries. The spicy chocolate flavor balances beautifully with the soft, slightly crunchy exterior, making chamucos a standout in Mexican bakeries.

Ingredients
For the dough:

• 2 ½ cups all-purpose flour
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cloves
• 1 ½ teaspoons baking powder
• 1/2 teaspoon salt
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon chili powder (optional, for extra spice)
• 1 cup granulated sugar
• 1 stick unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract

For the topping:

• ¼ cup granulated sugar
• 2 teaspoons ground cinnamon

Instructions

1. Make the dough: In a bowl, whisk together flour, cinnamon, cloves, cocoa powder, chili powder (optional), baking powder, and salt.
2. Cream the butter and sugar: In a separate large bowl, beat together butter and sugar until light and fluffy. Add the egg and vanilla, mixing until combined. Gradually add the dry ingredients and stir until the dough comes together.
3. Chill the dough: Cover the dough and refrigerate it for at least 1 hour to firm up.
4. Shape the cookies: Preheat the oven to 350°F (175°C). Roll the dough into small balls and flatten them slightly with your hands. Place them on a baking sheet lined with parchment paper.
5. Bake: Bake for 12–15 minutes until the edges are set but the centers are still soft.
6. Topping: While the chamucos are still warm, toss them in a mixture of cinnamon and sugar.
7. Cool and serve: Let the chamucos cool completely before serving.

Chamucos offer a distinctive flavor experience, combining the rich indulgence of chocolate with the warm, spicy kick that characterizes many traditional Mexican desserts. Their unique flavor makes them a conversation starter and an excellent treat for those looking to try something different.

Empanadas de Calabaza (Pumpkin Empanadas)

Empanadas de Calabaza are a beloved Mexican pastry, especially popular during the fall and Día de Muertos celebrations. The sweet, spiced pumpkin filling is encased in a buttery, flaky dough, creating the perfect balance of warmth and sweetness. These empanadas can be enjoyed as a dessert or a snack, with their seasonal flavors of cinnamon, nutmeg, and pumpkin making them a favorite during cooler months. They are often glazed with a simple sugar syrup or dusted with cinnamon sugar.

Ingredients
For the dough:

• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup unsalted butter, cold and cubed
• 1/4 cup cold water

For the pumpkin filling:

• 2 cups cooked, mashed pumpkin (or canned pumpkin)
• ½ cup brown sugar
• 1 teaspoon cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• 1 tablespoon cornstarch (optional, for thicker filling)

For the glaze (optional):

• 1 tablespoon sugar
• 1 tablespoon water

Instructions

1. Prepare the dough: In a bowl, whisk together the flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add cold water, mixing until the dough comes together. Wrap in plastic and refrigerate for 30 minutes.
2. Make the filling: In a bowl, combine the mashed pumpkin, brown sugar, cinnamon, nutmeg, ginger, and cornstarch (if using). Stir until well combined.
3. Shape the empanadas: Preheat the oven to 375°F (190°C). Roll out the dough on a floured surface and cut into circles (about 4 inches in diameter). Place a spoonful of pumpkin filling in the center of each circle. Fold over the dough to form a half-moon shape and pinch the edges closed.
4. Bake: Place the empanadas on a baking sheet lined with parchment paper. Bake for 20–25 minutes, until golden brown.
5. Glaze (optional): If desired, heat the sugar and water in a small saucepan until the sugar dissolves, then brush over the empanadas while they’re still warm.
6. Serve: Allow the empanadas to cool slightly before serving.

Empanadas de Calabaza are a comforting and seasonal treat that encapsulates the warmth and spice of autumn. Their soft, flaky crust paired with the sweet, spiced pumpkin filling makes them the perfect dessert for any occasion, especially during holidays like Día de Muertos and Thanksgiving. These pastries are a delightful reminder of Mexico’s rich culinary traditions.

Pan de Plátano (Mexican Banana Bread)

Pan de Plátano is a beloved Mexican twist on traditional banana bread, enriched with cinnamon, vanilla, and a hint of lime zest. The soft, moist bread is sweetened naturally by ripe bananas, giving it a distinct tropical flavor. Often served as a breakfast treat or snack with a cup of coffee, this bread is a delicious and comforting option for those who love both bananas and baking. It’s simple to prepare, making it perfect for any day, whether it’s a casual morning or a celebratory gathering.

Ingredients

• 3 ripe bananas, mashed
• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cloves (optional)
• 1 cup granulated sugar
• 2 large eggs
• ½ cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 1 tablespoon lime zest (optional)

Instructions

1. Prepare the pan: Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. Mix the dry ingredients: In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
3. Prepare the wet ingredients: In another bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the mashed bananas, vanilla, and lime zest (if using).
4. Combine the wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
5. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool and serve: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

Pan de Plátano is a comforting and moist bread with a perfect balance of sweetness and spice. The addition of lime zest gives it a refreshing twist, making it different from other banana breads. Whether enjoyed for breakfast, dessert, or an afternoon snack, it’s a versatile treat that will leave you coming back for more.

Pan de Manteca (Mexican Lard Bread)

Pan de Manteca is a traditional Mexican sweet bread made with lard, giving it a wonderfully tender crumb and rich flavor. This bread is often enjoyed in rural areas of Mexico, especially during the holidays, and is typically served with hot chocolate or at family gatherings. The slight sweetness and delicate texture of this bread make it a perfect complement to savory dishes or a sweet treat on its own. It’s simple, yet the use of lard gives it an authentic, traditional taste that you can’t replicate with butter.

Ingredients

• 4 cups all-purpose flour
• 2 teaspoons active dry yeast
• ½ teaspoon salt
• 1 ½ teaspoons ground cinnamon
• ½ cup granulated sugar
• 1 cup warm water
• 1 large egg
• ½ cup lard (or vegetable shortening)
• 1 tablespoon vanilla extract

Instructions

1. Activate the yeast: In a small bowl, dissolve yeast in warm water with a teaspoon of sugar. Let it sit for 5–10 minutes until it becomes frothy.
2. Make the dough: In a large bowl, combine flour, salt, cinnamon, and sugar. Add the yeast mixture, egg, lard, and vanilla. Mix and knead the dough until smooth and elastic (about 10 minutes).
3. First rise: Cover the dough with a clean cloth and let it rise for 1–2 hours, or until it doubles in size.
4. Shape the bread: Punch down the dough and divide it into 2 portions. Shape each into a loaf and place them on a greased baking sheet.
5. Second rise: Let the dough rise for another 30–40 minutes.
6. Bake: Preheat the oven to 350°F (175°C). Bake the loaves for 25–30 minutes or until golden brown and cooked through.
7. Cool and serve: Let the bread cool on a wire rack before slicing.

Pan de Manteca is a soft, tender bread with a delicate sweetness and rich flavor thanks to the use of lard. The simplicity of the ingredients makes it a perfect addition to any meal or a treat on its own. Whether shared with family or enjoyed solo, it brings a taste of traditional Mexican baking into your home.

Churros Mexicanos (Mexican Churros)

Churros Mexicanos are deep-fried pastries coated with cinnamon sugar, often served with a side of rich chocolate dipping sauce. Crispy on the outside and soft on the inside, these sweet treats are commonly enjoyed as a snack or dessert during festivals, fairs, or family gatherings. Their irresistible crunch and warm, spicy sweetness make them a crowd favorite, and their simplicity in ingredients ensures that they are both easy to make and incredibly satisfying.

Ingredients
For the dough:

• 1 cup water
• 2 tablespoons granulated sugar
• 1/2 teaspoon salt
• 2 tablespoons unsalted butter
• 1 cup all-purpose flour
• 2 large eggs
• 1 teaspoon vanilla extract

For frying:

• Vegetable oil (for frying)

For the cinnamon sugar coating:

• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon

For the chocolate sauce (optional):

• 4 oz dark chocolate, chopped
• 1/2 cup heavy cream
• 1 tablespoon sugar

Instructions

1. Make the dough: In a medium saucepan, combine water, sugar, salt, and butter. Bring to a boil, then remove from heat. Add flour and stir until a dough forms. Let the dough cool for a few minutes before adding eggs and vanilla, mixing until smooth.
2. Heat the oil: Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
3. Shape the churros: Transfer the dough to a piping bag fitted with a star tip. Pipe 4- to 6-inch strips of dough into the hot oil, cutting them with scissors. Fry until golden brown, about 2-3 minutes.
4. Cinnamon sugar coating: In a shallow bowl, combine sugar and cinnamon. Roll the hot churros in the mixture until well-coated.
5. Make the chocolate sauce (optional): In a small saucepan, heat the cream until it begins to simmer. Pour over the chopped chocolate, stirring until smooth.
6. Serve: Serve churros warm with chocolate sauce for dipping, if desired.

Churros Mexicanos are the epitome of sweet, crunchy, and comforting. The cinnamon-sugar coating enhances the warm fried dough, while the optional chocolate sauce adds an extra indulgence. Whether enjoyed as a dessert, snack, or festive treat, churros are a favorite in Mexican cuisine that will transport you to a street-side vendor in Mexico.

Pan de Muerto (Bread of the Dead)

Pan de Muerto is a traditional Mexican sweet bread prepared specifically for Día de Muertos (Day of the Dead), a holiday celebrating deceased loved ones. This soft, slightly sweet bread is flavored with orange zest and anise, and it is often decorated with bone-shaped dough pieces on top, symbolizing the connection between the living and the dead. Pan de Muerto can be enjoyed as a sweet breakfast or a snack, often paired with hot chocolate. Its distinct shape and symbolism make it an essential part of the Día de Muertos festivities, and it’s a beautiful way to honor ancestors.

Ingredients
For the dough:

• 4 cups all-purpose flour
• 1 teaspoon salt
• 1 ½ teaspoons active dry yeast
• 1 tablespoon orange zest
• 1 tablespoon anise seeds
• 1/2 cup warm milk
• ½ cup unsalted butter, softened
• 1/2 cup granulated sugar
• 3 large eggs
• 1 tablespoon orange juice
• 1 teaspoon vanilla extract

For the glaze:

• ¼ cup granulated sugar
• ¼ cup orange juice

For the decoration:

• Extra dough for bone-shaped decorations

Instructions

1. Activate the yeast: In a small bowl, dissolve yeast in warm milk with a teaspoon of sugar. Let it sit for 5-10 minutes until frothy.
2. Prepare the dough: In a large bowl, mix the flour, salt, anise seeds, and orange zest. Add the yeast mixture, butter, sugar, eggs, orange juice, and vanilla extract. Knead until the dough becomes smooth and elastic, about 10 minutes.
3. First rise: Cover the dough and let it rise in a warm place for 1–2 hours or until doubled in size.
4. Shape the bread: Punch down the dough and divide it into two portions. Shape each portion into a round loaf. Roll the remaining dough into small strips and form them into bone shapes or a cross to decorate the top of the bread. Place the bones on top of the loaves.
5. Second rise: Let the bread rise for an additional 30-40 minutes.
6. Bake: Preheat the oven to 350°F (175°C). Bake for 20-25 minutes, until golden brown.
7. Glaze: While the bread bakes, prepare the glaze by heating orange juice and sugar in a small saucepan until the sugar dissolves. Brush the glaze over the warm bread after it comes out of the oven.
8. Cool and serve: Allow the bread to cool before serving.

Pan de Muerto is more than just a sweet bread; it is a symbol of remembrance and connection to the departed. Its light, aromatic flavor with hints of orange and anise make it a delightful treat, while the bone-shaped decorations remind us of the spiritual significance of the Day of the Dead. It’s a wonderful bread to share with loved ones as you honor the memories of those who came before.

Galletas de Nuez (Mexican Pecan Cookies)

Galletas de Nuez, or Mexican Pecan Cookies, are soft and crumbly treats that blend the richness of pecans with a delicate sweetness. These cookies are often served during Christmas or other festive occasions and are a favorite in Mexican bakeries. The combination of buttery dough and crunchy pecans creates a satisfying texture and flavor that pairs wonderfully with a warm drink. The simplicity of the ingredients makes these cookies easy to prepare, while their flavor makes them a standout at any gathering.

Ingredients

• 1 cup unsalted butter, softened
• ¾ cup powdered sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon cornstarch
• 1/2 teaspoon salt
• 1 cup chopped pecans

Instructions

1. Prepare the dough: Preheat the oven to 350°F (175°C). In a large bowl, cream together the butter and powdered sugar until smooth. Add the vanilla extract and mix until combined.
2. Add dry ingredients: In a separate bowl, combine the flour, cornstarch, and salt. Gradually add the dry mixture to the butter mixture and mix until a soft dough forms.
3. Add pecans: Fold in the chopped pecans.
4. Shape the cookies: Roll the dough into small balls and place them on a baking sheet lined with parchment paper. Flatten each ball gently with a fork or your fingers.
5. Bake: Bake for 12-15 minutes, until the cookies are lightly golden around the edges.
6. Cool and serve: Let the cookies cool on a wire rack before serving.

Galletas de Nuez are an irresistibly buttery, nutty treat that will transport you straight to a traditional Mexican kitchen. Their simple yet delicious flavor makes them perfect for festive occasions or a cozy afternoon snack. The crunchy pecans add texture to the soft dough, creating the perfect balance in every bite.

Bizcochos de Canela (Cinnamon Biscuits)

Bizcochos de Canela are a traditional Mexican cinnamon biscuit that is slightly crunchy on the outside and soft on the inside. These biscuits are incredibly popular in Mexican homes, especially for breakfast or as an accompaniment to coffee or hot chocolate. The subtle cinnamon flavor makes them aromatic and comforting, while their crispy texture adds a satisfying crunch. They are perfect for any time of day, whether you want to enjoy them with a hot drink or as a sweet snack.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup granulated sugar
• 1/4 cup milk
• 1 teaspoon vanilla extract

For the cinnamon-sugar coating:

• 1/2 cup granulated sugar
• 2 teaspoons ground cinnamon

Instructions

1. Prepare the dough: Preheat the oven to 375°F (190°C). In a bowl, mix the flour, baking powder, salt, and cinnamon. Add the cold butter and cut it into the flour mixture until it resembles coarse crumbs.
2. Add wet ingredients: Stir in the sugar, milk, and vanilla extract to form a dough. Knead gently until combined.
3. Shape the biscuits: Roll the dough out onto a floured surface and cut it into rounds using a biscuit cutter or a drinking glass.
4. Coat with cinnamon sugar: Mix the cinnamon and sugar together in a small bowl. Dip each biscuit into the cinnamon-sugar mixture and place it on a baking sheet lined with parchment paper.
5. Bake: Bake the biscuits for 12-15 minutes or until they are golden brown.
6. Cool and serve: Let the biscuits cool before serving.

Bizcochos de Canela are the perfect blend of sweet and spicy, with a satisfying crunch from the cinnamon-sugar coating. They are a beloved comfort food in Mexican culture, offering a delightful treat that pairs perfectly with coffee, hot chocolate, or a glass of milk. Their simplicity and aromatic cinnamon flavor make them a classic, timeless favorite.

Note: More recipes are coming soon!