Pan dulce

Concha is a traditional sweet bread with white, pink, yellow, or brown sugary topping. The bread is made from flour, sugar, yeast, salt, butter, eggs, and often milk or vanilla. The traditional white topping is made with a combination of confectioners' sugar, flour, and vegetable shortening. The name conchas means shell, referring to the top of the bread that resembles a seashell. These sweet treats can be eaten as they are, dipped in hot chocolate or milk, or sliced and filled with refried beans.

Conchas

Although they appear under various names, all the varieties of Cornish buns are prepared with a saffron-infused dough that is enriched with citrus zest and dried fruits such as currants and sultanas. Nowadays, the buns are usually found in bakeries, but in the 1800s they were typically associated with traditional tea treat outings that were organized by religious groups in Cornwall. They are enjoyed plain or toasted, usually spread with butter or Cornish clotted cream.

Cornish saffron buns

An artisanal baked product that&rsquo;s emblematic of Nicaraguan cuisine, cosa de horno (lit. oven stuff or oven thing) typically refers to a group of oven-baked, corn-based types of bread. These are usually made with a combination of finely ground corn, cheese, and sugar, while other typical ingredients used in their preparation include milk, buttermilk, or sour milk, butter, natilla (vanilla custard), and baking soda. This Nicaraguan specialty may come in various forms, ranging from soft and pillowy sponge-like bread cakes to flattened rounds. In Nicaragua, people usually enjoy it with a cup of coffee on the side, at any time of the day. Cosa de horno is sold in bakeries, markets, and from street vendors, although it is also commonly prepared at home.

Cosa de horno

Belgium

This sweet brioche-like bread is prepared with a yeasted dough that is often enriched with raisins, chocolate chips, and occasionally comes topped with pearl sugar. The usual shape of the bread is reminiscent of a swaddled baby, hence its alternative name &ndash; the bread of Jesus. Cougnou is believed to have originated in Hainaut and is mainly associated with Christmastime when it is often given to children and served with a cup of hot chocolate on the side. Nowadays, it is mainly found in Belgium and some parts of northern France.

Cougnou

Cozonac is a traditional type of sweet bread that is usually consumed during festive events such as Christmas and Easter. Although it visually looks like a loaf of bread, it is considered a cake, and is usually made with flour, sugar, milk, cocoa, eggs, nuts, and sometimes raisins. In Bulgaria, the dish is commonly known as kozunak and it's only prepared for Easter. Even though it smells heavenly when it is taken out of the oven, the cake is traditionally served only when it's fully cooled. Cozonac is typically accompanied by a cup of warm coffee, tea, or milk.

Cozonac

Dikke koek (lit. thick cake) is a typical Dutch sweet bread prepared with flour, eggs, and milk. The bread is filled with currants, raisins, and succade (candied peel of citrus). The dough, which should look like a thick and heavy paste, is baked at a low temperature until the crust develops a crispy texture and a brown color. Once done, dikke koek can be consumed warm or cold, and it is customarily paired with butter and brown sugar.

Dikke koek

Germany

Dresdner stollen is an aromatic German fruit bread that has been closely associated with Christmas. It consists of buttery yeast dough that is spiced and usually studded with candied orange, lemon peel, sultanas, sweet and bitter almonds, and lemon zest. It is formed in large loafs, and when baked, the bread is brushed with butter and generously dusted with powdered sugar. Originally referred to as striezel, it is believed that the first stollen was not as rich as today&rsquo;s versions, following the tradition of fasting during Advent. In 1490, the Pope Innocent VIII lifted the ban on baking with butter during Advent for Dresden bakers, allowing them to create more elaborate stollen versions. Because of its long history and cultural significance, this German classic has been awarded the Protected Geographical Indication status by the European Commission in 2010, which restricts the production of Dresdner stollen to the state capital Dresden and twelve municipalities in the greater Dresden area.

Dresdner Stollen

Australia

Fa'apapa is a Samoan coconut bread characterized by a heavy and dense texture that you can almost break your teeth on! In modern times, the bread has somewhat evolved, so baking powder is added to the dough, and the bakers put a bit less coconut in it, claiming that it tastes even better today than it did a decade or two ago. The traditional dough is made with only a few ingredients &ndash; flour, sugar, coconut flakes, and coconut milk, and the dough is then baked until the crust is well-browned. Fa'apapa is regularly used in the preparation of a sweet dessert known as fa'ausi, which is a delicate caramel concoction that is poured over fa'apapa pieces.

Fa'apapa

France

Fallue is a traditional old-fashioned brioche originating from Normandy. The brioche is easily recognizable for its oval shape and thorny top. The simple dough is made with eggs, butter, flour, sugar, salt, yeast, and cr&egrave;me fra&icirc;che. The dough should rise two times before it's shaped into an oval log, brushed with eggs, cut with scissors to create a ''hat'', and it's then baked in the oven until golden. Fallue is traditionally served with a creamy rice pudding known as teurgoule, but it can also be served for breakfast with fruit jam, honey, or butter.

Fallue

Fat rascals are traditional Yorkshire cakes consisting of shortcrust pastry leftovers, mixed dried fruit, butter, and sugar. The sweet treats are additionally flavored with nutmeg, cinnamon, and lemon zest. They have been made in Yorkshire since the beginning of the 19th century. It is recommended to serve the fat rascals warm from the oven, with a dollop of thick double cream on the side.

Fat rascal

Italy

Venetian focaccia&mdash;also known as fugassa or fugassin in local dialect&mdash;is a yeasted sweet bread traditionally prepared for Easter. It is made with a simple bread dough base that is enriched with eggs, butter, and honey, whereas patience is equally important since this domed bread requires five impasti or dough rises. Though it originated as dessert for the poor, over time, fugassa became a symbol of luxury and today stands side by side to the famous Italian colomba.

Focaccia Veneta

Portugal

This baked delicacy from Feira is a type of sweet bread that is traditionally made for the Feast Day of San Sebastian and the Feast of Fogaceiras, one of the most emblematic religious festivals of northern Portugal, which is held every year in January in Santa Maria da Feira. Its shape represents the tower of a castle with four pinnacles, and it is baked daily in various bakeries in the region. It is made from wheat flour, eggs, sugar, butter, yeast, cinnamon, lemon juice, and lemon peel. The texture is somewhat denser than bread, while the flavor is delicately sweet and unique.

Fogaça da Feira

Folar de Olh&atilde;o is a traditional sweet bread that's more similar to a cake, originating from the Algarve region. It's made with a combination of yeast, water, flour, salt, orange juice, butter, and Aguardente, port, brandy, or rum. The dough is shaped and left to rise, and it's then rolled and placed into a baking pot. Each disk of dough is topped with a combination of butter, honey, orange peel, cinnamon, and brown sugar. The layered sweet bread is baked until golden brown, then inverted and served warm or at room temperature. During the baking process, the sugar and butter melt, and some is absorbed by the bread, while some bubbles up to develop a crunchy, caramelized coating on the exterior. Folar de Olh&atilde;o is especially popular during the Easter festivities.

Folar de Olhão

Fouace Aveyronnaise is a traditional brioche-like bread flavored with orange blossom water from the Aveyron region. It is known for its sweet, slightly dense texture. The dough is rich with butter, eggs, and sugar and shaped into a round or oval loaf. Once baked, it develops a golden, slightly crispy crust. This bread is often enjoyed during festive occasions and holidays, such as Epiphany, and can be served plain or with jams and spreads, eaten for breakfast, as a snack, or as dessert.

Fouace

G&acirc;che vend&eacute;enne is a pastry product that must be oval in shape, with a fine golden crust that is slit lengthwise. It must always be sold fresh and whole, never sliced, and packaged in the French region of Vend&eacute;e. The pastry has a soft texture and melt-in-the-mouth qualities, while the flavor is milky, with aromas of fresh cream and butter, and undertones of vanilla and oranges. G&acirc;che vend&eacute;enne weighs at least 300 grams and consists of flour, eggs, butter, fresh cream, sugar, starter, yeast, sea salt, flavorings, milk, and water. It was traditionally made on festive days such as Easter or weddings, when people wanted nicer things, so fresh cream was always included, and that is what distinguishes it from other similar products. Eat it on its own or pair it with fruit jams.

Gâche vendéenne

T'anta wawa is a sweet Andean roll that is shaped like a baby wrapped in a blanket, made and eaten mostly in Peru, Ecuador and Bolivia. It is traditionally prepared on November 1, or All Saints' Day, and consumed on that day or the day later, depending on the community. This bread roll is usually filled with candied fruit, anise, raisins, and cinnamon. It was originally used as an offering to dead children, so the tombs of girls were adorned with baby-shaped t'anta wawa, while the boys' tombs were presented with rolls shaped like horses. This practice dates back to pre-Columbian times and is still in use today, although t'anta wawa is nowadays given to living children as well. It is recommended to pair the bread roll with colada morada, a traditional Andean beverage.

Guaguas de pan

United Kingdom

Guernsey g&acirc;che is a sweet bread packed with dried fruit. It consists of flour, Guernsey butter, Guernsey milk, yeast, sugar, raisins, sultanas, cherries, and mixed peel. This sweet bread is sold at most beach bars and caf&eacute;s on the island. Locals prefer it with a thick spread of rich Guernsey butter, while visitors prefer a toasted slice of g&acirc;che served with a cup of tea on the side.

Guernsey gâche

Hard dough bread is a popular Jamaican bread consisting of flour, water, salt, sugar, and yeast. Its flavor is slightly sweet and the bread is traditionally baked in a rectangular shape. The dense texture of hard dough bread makes it ideal for butter, cheese, fruit jam, plantains, and eggs, as it holds its shape quite well and doesn't become soggy.

Hard Dough Bread

Hefekranz is a slightly sweet yeast bread that is shaped into a wreath, stuffed with raisins, and flavored with lemon zest. It is popular throughout Switzerland and Germany, especially at Easter and Christmas time, when it is traditionally prepared in numerous homes and bakeries across the country. The German version is known as hefezopf, and it is usually not shaped into a wreath, but braided. It is believed that the first hefekranz was made by the first Bakers' Union in Switzerland in 1256.

Hefekranz

Ħobża ta' San Martin is a traditional sweet bun originating from Malta. These sweet and soft buns are spiced with aniseed and have a sugar glaze on the exterior. A small licorice candy is stuck on top in the center. The dough is usually made with a combination of flour, butter, sugar, milk, yeast, aniseed, and vanilla, while the sugar glaze consists of water, sugar, and sesame seeds. Once baked and golden brown, the licorice candy is stuck in the center and the buns are then left to rest a bit before they're enjoyed on St. Martin's Day, when the children are given a bag full of fruits, nuts, sweets, and Ħobża ta' San Martin buns.