Turn your kitchen into a Mexican panaderia with these Pineapple Brocas
The shape of this delicious pan dulce is inspired their name, “brocas”, which means drill bit in Spanish. It’s twisted, screw-like shape holds a delicious filling inside. I chose pineapple preserves for mine but you can use others such as hazelnut spread, pan dulce paste — the flaky, sweet topping used for conchas, other varieties of fruit jams, marmalades or preserves. The filling can be homemade or store bought if you’re pressed for time.
Related recipe: Garibaldis
The dough is a buttery, flaky, puff pastry that can easily be rolled out, filled and shaped in just a few minutes. On the outside, this treat is covered by two types of sugar: granulated and confectioners to give it a gritty but sweet taste, just like those delicious pastries in a Mexican panaderia. Other toppings include cinnamon sugar for that churro effect or melted chocolate for a richer, decadent option.
This recipe was created as part of my partnership with Imperial Sugar. You can Find the recipe HERE. While you’re there, follow my profile for my latest recipes with Imperial Sugar.
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