Mexican Sweet Breads and Desserts
Great to Add to Your Next Tex-Mex Meal

 

by: Bobby McDonald

 

Most of us here in Northeast Texas are avid fans of Mexican food. We embrace the eating of all kinds of enchiladas, tacos, burritos, and almost any kind of Mexican food. However, seldom do we serve the traditional desserts that are commonly served with them in Mexico. To add a little bit of "pizzazz" to your next Mexican dinner, try one of these desserts and see if the tradition continues.

 

 

Conchas (Mexican Sweet Bread)

 

Directions

  1. In a large bowl, stir together the yeast and warm water. Mix in the milk, 3/8 cup sugar, 1/3 cup melted butter, salt, egg and half of the flour. Gradually mix in the remaining flour, and 1/2 teaspoon cinnamon. Turn the dough out onto a floured counter to knead as soon as it pulls together enough.
  2. Knead for 6 to 8 minutes, until smooth and elastic. Place in a large greased bowl, and turn the dough to coat. Cover, and let rise in a warm place until doubled, about 1 hour.
  3. Make the topping while the dough rises. In a medium bowl, beat 2/3 cup sugar and 1/2 cup butter until light and fluffy. Stir in the flour until the mixture is the consistency of thick paste. Divide into two parts, and place one part in a separate bowl. Mix cinnamon into one half, and vanilla into the other half.
  4. When the dough is done rising, cut into 12 even-sized pieces. Shape into balls, and place on a greased cookie sheet, spacing about 3 inches apart. Divide each bowl of topping into 6 balls, and pat flat. Place circles of topping on top of the dough balls patting down lightly. Use a knife to cut grooves in the topping like a clam shell. Cover and let rise until doubled, about 45 minutes.
  5. Preheat the oven to 375 degrees F (190 degrees C). Bake for 20 minutes, or until lightly golden brown.

 

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Pan Dulce

 

 

1 package active dry yeast
1/2 cup lukewarm water
1/2 cup granulated sugar plus
1 tablespoon granulated sugar
1 teaspoon salt
3 1/2 cups flour; divided
2 tablespoons vegetable shortening
2 eggs; beaten


***TOPPING***
1/2 cup granulated sugar
1/4 cup vegetable shortening
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 egg yolk
2/3 cup flour

 

Directions:

Stir together yeast, water, 1 tablespoon sugar and salt until yeast dissolves and bubbles. Add 1-3/4 cups flour and beat well. Cover and let stand in slightly warm place until doubled in bulk, about 45 to 50 minutes.

Beat together shortening and remaining 1/2 cup sugar until fluffy. Beat in eggs. Add to risen dough along with the remaining flour, beating well. Dough will be moderately soft. Cover and let rise again until double in bulk, about 1 hour. Turn out on a floured board. Divide dough into 12 equal size pieces and form each piece into a round flat bun, about 4 inches in diameter. Place buns on greased baking sheet. Spread topping on each bun. Cover and let rise until doubled in bulk, about 50 to 60 minutes. Preheat oven to 400degrees F. Bake buns for about 15 minutes or until edges are golden.

TOPPING: Beat together until creamy sugar, shortening, salt and cinnamon, blending well. Add egg yolk and flour. Stir until crumbly.

 

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MEXICAN PRALINES

 

 

 

INGREDIENTS:

DIRECTIONS:

Combine the SUGAR, SODA, SALT, and BUTTERMILK into a large saucepan.
Cook this mixture on MEDIUM HIGH heat and STIR CONSTANTLY.

Bring mixture to a boil and continue stirring while scraping the bottom of the saucepan
with the spoon so the mixture does not burn. It will begin to thicken and will become sort
of creamy.  Check the mixture with the candy thermometer and at 210°, ADD the BUTTER
and PECAN PIECES and continue cooking until the temperature reaches the 'soft ball stage'.
This will be 234°on the candy thermometer and at this point remove from the heat and STIR
in the VANILLA..

Allow to cool about 2 minutes.  Begin beating the mixture with a large spoon to incorporate
air into it.  It will lose its gloss and become thick and creamy, becoming hard to stir.

Drop 2 inch mounds onto waxed paper and allow to cool.  Do this quickly as the mixture will
start setting up and will be hard to handle.  If it thickens and is hard to work with, immerse your
saucepan into a larger pan that has hot water in it.  In a couple of minutes, the mixture will soften
back up and you can resume making the 'drops'.

After the pralines have cooled, store in an airtight container.
 

YIELD: 2 DOZEN PRALINES (2 inch)

 

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Capirotada

 

This is sort of a Mexican version of a bread pudding


                                                                            

INGREDIENTS:

1 small loaf of crusty bread, a few days old
1/2 - 1/3 cup butter, softened (plus some for greasing the pan)
scant 1 cup brown sugar
1 stick cinnamon
1 2/3 cup water
3 tablespoons dry sherry
3/4 cup sliced almonds (plus a bit more for garnish)
1/2 cup raisins
1 cup grated Monterey Jack or mild Cheddar cheese
light cream for serving. 


PREPARATION:

Slice the bread about 1/2" thick.   Lightly butter the bread on both sides and fry a few pieces at a time in a warmed pan as you would French Toast, browning each slice on both sides. Set the cooked slices aside.

Place the sugar or piloncillo, canela and water in a saucepan. Heat gently stirring constantly until the sugar is dissolved.  Bring the mixture to a boil then reduce the heat and simmer for about 15 minutes without stirring.  Remove the canela stick and stir in the sherry.

Preheat the oven to 350 degrees. Grease an 8" square baking dish with butter. Layer the bread, almonds, raisins and cheese in the dish, pour on the syrup letting it soak into the bread.  Bake the pudding for about 30 minutes until golden brown. 

Remove the dish from the oven, let stand for at least 5 minutes, cut into squares.  Serve the pudding cold with cream pour on top and garnished with more sliced almonds.


 

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Almond Leche Flan

 

 

 

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a heavy saucepan over medium heat, cook sugar with water, stirring, until melted and light brown. Pour into a flan pan or cake mold, tilting to coat the bottom of the pan. Set aside.
  3. In a bowl, gently whisk together evaporated milk, condensed milk, egg yolks and almond extract, being careful not to incorporate any air into the mixture. Pour into prepared pan, and tap on the counter to remove any bubbles.
  4. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with water to reach halfway up the sides of the baking dish.
  5. Bake in preheated oven 45 to 50 minutes, until set. Let cool completely.
  6. To unmold, run a knife around the edges of the pan and invert the flan onto a rimmed serving platter. Refrigerate 8 hours or overnight before serving.

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