Mexican Sweet Bread Recipes | Mexican Desserts

If you’ve ever had breakfast in Mexico or visited a Mexican bakery, then you’ve likely already tried Mexican sweet bread and delicious pastries that range from buttery conchas to cinnamon-covered churros. Whether served at breakfast or as an after-dinner treat, there are different types of Mexican bread you’ll learn to love while visiting the country. You may even fall so in love with having one with each meal that you’ll want to learn how to make Mexican sweet bread independently. If that is the case, you’re in the right place. The following Mexican dessert bread recipes will give you enough to drool over.

mexican bread

Types of Mexican Bread

From bite-sized delights to hearty meals, Mexican dessert breads come in various forms and sizes. Each is a unique blend of flavors, promising a sweet and satisfying experience. As you explore the country, sample the diverse range of Mexican breads available at every local bakery.

Conchas - Probably the most popular Mexican sweet bread, conchas get their name from the seashells that drift up on the shores of Mexico. The soft, round pastry has a lovely, crunchy covering that adds a bit of sweetness and flavor.
Oreja - Shaped like an ear, these delicate puff pastries are coated in sugar and cinnamon and baked to perfection.
Bigote - This Mexican sweet bread is named because of its mustache shape. It is a buttery pastry that can be enjoyed alone or stuffed with chocolate or Cajeta for an added boost.
Cuerno - The Mexican version of a croissant, these delicious treats can be enjoyed with jelly and butter on their own.
Churro - The king of all Mexican dessert breads, churros can be found at parties, on street corners, and even in some of the most chic restaurants in the country. A churro is a fried pastry coated in cinnamon and sugar; whether served plain or filled with chocolate or cajeta, they are delicious and addicting.
Pan de Muerto - Probably the most iconic Mexican dessert bread, Pan de Muerto is served around El Dia de Muertos (Day of the Dead) annually. This fluffy bread, which resembles a skull and bones, has a light orange flavor and is coated in a blanket of sugar.
Rosca de Reyes - Served on January 6th each year, la rosca is a Mexican sweet bread shaped like a wreath named for Three Kings Day. At get-togethers around the country, people slice the rosca and share in the joy of the holiday spirit. But be careful; if you find a baby Jesus figurine, you’ll likely have to buy the tamales on February 2nd!

How to Make Mexican Sweet Bread

Ready to embark on a culinary journey in your kitchen? Here are some tempting recipes to help you create your very own Mexican Sweet Bread:

mexican bread

Conchas

Ingredients:

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

Steps:

In a bowl, combine flour, sugar, yeast, and salt.
Add warm milk, softened butter, eggs, and vanilla extract. Mix until a dough forms.
Knead the dough until smooth and elastic.
Let the dough rise in a warm place until doubled in size.
Divide the dough into equal portions and shape them into balls.
Mix flour, sugar, butter, and food coloring until crumbly. Prepare the topping.
Flatten each dough ball and place topping over it.
Use a knife to score the topping to resemble a shell pattern.
Bake at 350°F (175°C) for 15-20 minutes or until golden brown.

mexican bread orejas

Orejas

Ingredients:

1 sheet puff pastry, thawed
Granulated sugar

Steps:

Preheat oven to 400°F (200°C).
Roll out the puff pastry into a thin rectangle.
Sprinkle sugar evenly over the pastry.
Fold the pastry from both sides until they meet in the middle.
Slice the pastry thinly.
Press down on each slice with a rolling pin to flatten.
Place slices on a baking sheet lined with parchment paper.
Bake for 10-15 minutes or until golden and crispy.

pan de muerto

Pan de Muerto

Ingredients:

4 cups all-purpose flour
½ cup granulated sugar
2 teaspoons active dry yeast
½ teaspoon salt
¾ cup warm milk
½ cup unsalted butter, softened
4 eggs
Zest of 1 orange
1 teaspoon orange blossom water
¼ cup orange juice
¼ cup melted butter
Granulated sugar for sprinkling

Steps:

Mix flour, sugar, yeast, and salt in a bowl.
Add warm milk, softened butter, eggs, orange zest, orange blossom water, and orange juice. Mix until a dough forms.
Knead the dough until smooth and elastic.
Let the dough rise in a warm place until doubled in size.
Divide the dough into portions and shape them into balls and bone shapes.
Place the bone shapes on top of the dough balls.
Let it rise again until it doubles in size.
Bake at 350°F (175°C) for 25-30 minutes.
Brush with melted butter and sprinkle with sugar while still warm.

rosca de reyes in a table

Rosca de Reyes

Ingredients:

4 cups all-purpose flour
½ cup granulated sugar
2 teaspoons active dry yeast
½ teaspoon salt
¾ cup warm milk
½ cup unsalted butter, softened
4 eggs
1 teaspoon vanilla extract
½ cup candied fruit
½ cup raisins
1 egg, beaten (for egg wash)
Sugar for sprinkling
Plastic baby figurine (optional)

Steps:

Mix flour, sugar, yeast, and salt in a bowl.
Add warm milk, softened butter, eggs, and vanilla extract. Mix until a dough forms.
Knead the dough until smooth and elastic.
Add candied fruit and raisins, and knead until evenly distributed.
Let the dough rise in a warm place until doubled in size.
Punch down the dough and shape it into a ring.
Place the plastic baby figurine inside the dough if using.
Let it rise again until it doubles in size.
Brush with beaten egg and sprinkle with sugar.
Bake at 350°F (175°C) for 25-30 minutes or until golden brown.

Once you’ve learned how to make Mexican sweet bread at home, you can fill your home with the exquisite smell of rising dough and warm sugar!

Each Mexican dessert bread is perfect with a morning coffee, afternoon tea, or bedtime cup of milk. Whether enjoying them by yourself or entertaining family and friends, having a unique treat from a Mexican bakery is extra savory.