Cooking Comadres Pan Dulce Mexicano

There is nothing more cosy than enjoying a nice cup of Mexican hot chocolate with a lovely piece of Mexican Pan Dulce (Sweet Bread) and the company of a good friend. In Mexico, Pan Dulce is like another world in Mexican Cuisine, the Mexican Panaderias (Bakeries) are always full of delicious and inventive breads, each one with its own personality. Here in London is kind of impossible to get good quality Mexican sweet bread, but there is a talented Mexican girl that knows how to make Pan Dulce very well, her name is Katrina, she is an artist and an excellent cook, so I thought to invite her to my house and bake together!

The whole experience was lovely, we went shopping in the look of “Piloncillo” (jaggery) and we explore the Indian and Turkish food shops in my area, all and all, it was a wonderful day. She knows how to make different types of bread, including the famous “Conchas” (shells), but today we decided to make something that she loves very much, a sweet bread called “Coyotas”, originally from the state of Sonora, where she is from, she told me how she learned to make bread with the local baker from her town and we talked about lovely Mexican Food Memories and experiences while growing up in Mexico, specially memories about eating Mexican Pan Dulce, I told her that my mum worked in a bakery and we used to eat in my family freshly made pan dulce all the time at home.

Katrina or Katita, like some of her friends called her, has many talents and apart from being an excellent cook and baker, she is also an amazing artist, she makes “Piñatas” and all sort of Mexican arts and crafts, you can see her work on her Facebook page where you can contact her if you are planning a party and want a piñata to add a bit of fun or if you just fancy to try her amazing cooking or baking, drop her an email and you will not regret it.

Katrina has a very nice personality, you will just like her as soon as you meet her, she is so chilled out and easy going, but she is a very strong woman and that is what I admire of her, she has lived so many adventures during her life, that she could write a book! Anyway, I am sure that if you meet her one day, you will just like her!


Makes 10

Prep 30 min

Cook 20 min approx


  • 500 gr all-purpose flour
  • 1/8 tsp salt
  • 227 gr Vegetable fat (Trex)
  • 1/2 tbs baking powder
  • 1/8 cup lukewarm water
  • 1/4cup piloncillo (jaggery) to dissolve in water
  • 1/2 cup water
  • 1/2 cup piloncillo cut in small pieces to fill the coyotas
  • 1/2 tbs plain flour


  1. Preheat the oven to Gas mark 4, 180 C, 160 C fan.
  2. Weight all the ingredients and have them ready. Then in a big mixing bowl, add the 500 gr all-purpose flour and vegetable fat and mix until getting small crumbs, add the baking powder and salt. Keep aside.
  3. Mix the 1/4 piloncillo in the lukewarm water until it dissolves, then add it to the flour mixture and plus the 1/2 cup water and mix until all the ingredients combine very well and get a dough.
  4. Then separate the dough into 20 small ball and flatten each one evenly, we used the tortilla press to do this.
  5. Prepare three baking trays with grease proof paper and place the bottom dough layer of the coyotas filling them with raw pieces of piloncillo, then put the cover layer on top and pressing the edges with your fingers to avoid the piloncillo syrup coming out from the coyotas. Make a few little incisions on top of each coyota to help them breath.
  6. Place the trays in the oven for 20 min approx or until golden brown. Take them out and place them on a cooling tray, Once they have cool down, you can enjoy them with a cup of coffee or a nice cup of hot Mexican chocolate.


  • Piloncillo according to Wikipedia  is unrefined whole cane sugar, typical of Central and of Latin America in general, which is a solid form of sucrose derived from the boiling and evaporation of sugarcane juice. It is also call “panela”, “raspadura” or more commonly known in Ensglish as “jaggery”. We bought ours in an Indian shop, but I have seen some in M&S or some Spanish Delicatessen Shops. The darken it is, the more stronger and nicer flavour.



Published by

Karla Zazueta

Mexican living in London

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