Learn to make a red, white, and blue twist on this tender shortbread polvorón made from flour, shortening, and sugar.

Rooted in the Andalusian city of Seville, the polvorón Sevillano is a timeless shortbread made from just a few ingredients: flour, shortening, and sugar. Traditionally cut into circles and dusted with ...

At the family bakery, laminating doughs was always a labor of love. We didn’t have a dough sheeter back then. Every fold was done by hand, using nothing more than a rolling pin and a rhythm passed ...

Equipment: 1 electric stand mixer with a paddle attachment to mix the cake batter . 2-quart mixing bowl (plastic, glass, or stainless steel). 1 zester for zesting lemons. 1 mesh strainer to wash and ...

As we embark on this journey through the culinary world, I'm thrilled to introduce you to a delightful blend of tradition and innovation, where cherished recipes evolve to embrace modern tastes and ...

Embracing the essence of tradition while pushing the boundaries of innovation, the Polvorón de Champurrado emerges a new favorite. This innovative creation blends the Corico de Maíz, traditionally ...

Conchas Procedure . Divide the sugar topping (including the chocolate variation) into 80-gram portions and dust the countertop with flour. Take one of the 80-gram sugar topping pieces and gently roll ...

From a young age, pan dulce (Mexican sweet bread) has always fascinated me. From the kitchen of my family’s bakery, La Morenita, come a number of time-tested recipes and stories that I am passionate ...

An old world powder cookie that gained its name from the Spanish word polvo, which means dust or powder, hence the crumbly powder cookie consistency.The Polvoron Hueco provides a hueco internal crumb ...

This handheld cake has a story that dates back over 200 years. A recipe that evolved over the centuries, as it traveled from the city of Astorga, Spain, across the Atlantic Ocean and throughout Latin ...

The break is achieved by mixing the dough to the optimum development, divided, then given a 10-15 minute fermentation. The bolillo must be rollled tight, before placing it on a flour dusted wooden ...