Pan MexicanO

Well let me tell, I'm really prOuud tO said that I'm half mexican and have nO shame :) it's part from my grandoa who raised me .....whO been remembering a lOt lately....so for that reason I really wanteed to make mexican bread, I swear this is the most deliscious bread I've ever eaten, so I really hope yo enjoy it as much as I did.

Sweet Bread

  • 4 cups of bread flour
  • 1/2 cup of butter
  • 3/4 cup of sugar
  • 2 small eggs
  • 1/2 tbs of salt
  • 1.5 tbs of fresh yeast
  • 2 tsp of milk powder
  • 1/3 cup of water
  • 1/4 tsp of cinnamon
  • extra sugar and cinammon 


  1. Weight ingredients
  2. Make a well with dry ingredients (flour, salt, milk and cinnamon )
  3. In the center dissolve sugar,  and yeast. 
  4. Mix well and slowly start adding flour.
  5. When there's no liquid add the butter and knead for about 15 min.( the dough will be sticky, but kneading does the work ;) )
  6. Let the dough rise for 10 min
  7. Make balls  
  8. Let them rest for 5 min.
  9. Mafe figurations as as a concha (directions below), a crescent rOll and envainadOs (directions below )
  10. Let them rise until they doble therir size and bake
  11. Bake at 190F F for 15 minutes


(this is the most deliscious thing of the bread xD)
yOu're going to have some leftover, but uff, these is amazing sO trust me yOu wOnt mind.


  • 2 cups of four
  • 1/2 cup of confectioner's sugar
  • t tbs of water
  • 1/2 cup of vegetable shortening and  half a tbsp
  • 1.5 tsp of cocoa powder

  1. Make a well with dry ingredients (flour)
  2. In the center dissolve sugar,  water,and butter. 
  3. Mix well and slowly start adding flour.
  4. Mix just integrating the ingredients
  5. Divide half and add the cocoa dissolved previously in a little hot water(make a paste)
  6. Add the cooca and you have chOcO cOncha :) 

For concha:  yOu take a ball of rested dough and flatten it, you make a little tortilla of the concha, you can put the chocolate and the normal together, as I did or you can use them separetly, brush with a little water and place the concha, make little cut as yOu wish ( squares , strips, etc).
For envainado: (with a small rolling pin, or anything similar) Take the rolling pin and grease it. Take a ball of dough and lenght it with the rolling pin. In a greades part of the pin place the strip of dough and roll it. Take it out and lenght it a little. Cover with concha. 
Crescent as you normally do a dinner roll, insted of being in that shape try to roll like a triangle the dough. 

When these come out of the oven brush them with unsalted butter and a mix of sugar and cinnamon (OMG these is sOOOO gOod ) and let them cool. 


I know there`s lot of effort in the making of pan mexicano but trust me it's totally worth it