This is another Danish-style pastry shaped like a basket (or canasta) and filled sweet creamy custard or crema pastelera. 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).

You may have guessed it, it’s meringues. They come in all sorts of shapes, colors and sizes. Moño or Corbatas Another name for besosare yoyos (like the kid’s toy) and in some regions, they’ll look just like the description of the besosexcept they’ll have a raspberry or strawberry jam filling then coated with more jam on the outside before being coated with coconut or granulated sugar (sometimes these are also called duraznos). Bigote The same dough is used to shape another bread called semáforos, or stop lights. These are a rectangle shape with three circular markings in the center, to resemble a stop light. BrocasFrom 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.

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 ) 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. GendarmeOvertime new breads and pastries were created based on the original Spanish and French ones. The shapes and ingredients have changed slightly, as did some of their names. Many of the pan dulcenames are usually a play on words, as is so typical in Mexican Spanish; They can also be in reference to animals, objects, or even people or places. This is a cake similar to a S wiss jelly roll cake. It is stuffed with fruit jelly inside and sometimes on the outside too. The outer part can be coated with shredded and sweetened co conut. A variation is apricot jelly with white frosting of whipped cream on the outside.