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Concha (Spanish, 'shell'), plural conchas, is a traditional Hispanic sweet bread with similar consistency to a brioche. [1] Conchas get their name from their round shape and their striped, seashell-like appearance. A concha consists of two parts, a sweetened bread roll, and a crunchy topping (composed of flour, butter, and sugar). [2]
Concha (bread) – Mexican sweet bun; Corone (bread) – Japanese sweet bread; Cougnou – Bread baked during Christmas time [11] Couque suisse – Belgian sweet pastry; Cozonac – Sweet leavened bread, traditional to Romania and Bulgaria [12] Currant bun – Form of sweetened bread
Sweet breads are most commonly consumed in the morning as part of breakfast or at night, as part of a ritual called "merienda," a small meal taken between 6 and 8pm, along with a hot beverage such as coffee or hot chocolate. [2] Chocolate truffle cake from a bakery in Mexico City
Examples of Olympic muffin copycats, left to right: Entries made from recipes by Danielle Espy, Kassie Mendieta and Alex George.
A muffin or bun is an individually portioned baked product; however, the term can refer to one of two distinct items: a part-raised flatbread (like a crumpet) that is baked and then cooked on a griddle (typically unsweetened), or a (often sweetened) quickbread that is chemically leavened and then baked in a mold.
Pan dulce, literally meaning "sweet bread", is the general name for a variety of Mexican pastries. They are inexpensive treats and are consumed at breakfast , merienda , or dinner . The pastries originated in Mexico following the introduction of wheat during the Spanish conquest of the Americas and developed into many varieties thanks to French ...
In a cookbook published in 1949, American chef James Beard included recipes for sweetbreads en brochette, broiled sweetbreads, and three variations of sautéed sweetbreads. [9] Sweetbreads are a component of the Creole cuisine of Louisiana, with recipes included in some of the earliest cookbooks published there. Many restaurants in New Orleans ...
The type of bread these treats are made from is chichimbré, the name chichimbré is a deformation of gingerbread. Gingerbread was brought by the English to Mexico during and after the First World War for the extraction of oil in Mexico, today ginger is no longer added, but instead other spices such as cinnamon and anise [ 1 ] [ 2 ]