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Around The World In Scrumptious Sweet Breads

Every country has one (or more!) iconic sweet breads that are part of defining the culture. Today we'll tour the world, sampling these deliciously memorable treats that locals love with their cuppa, meal. or snack. We'll also provide a recipe for each one so you can enjoy them, too! There are so many delicious sweet breads, we can't include them all, but we'll stop on every continent.

Sopaipillas - Sopaipillas are a traditional fried dough snack enjoyed in several countries in Latin America. Extremely popular, they are eaten at home, and found at street vendors, festivals, and restaurants. Here is a recipe for a traditional Chilean version, which adds pumpkin or squash to the dough, giving a slightly sweet flavor and moist, tender texture.
Melonpan - Popular in Japan and also widely enjoyed throughout China and Taiwan, these sweet buns have a bread dough center and a cookie dough coating. They are called melonpan because the crunchy top crust with a criss-cross pattern resembles a melon rind. Don't forget to check out the recipe!
Bush Damper - The traditional bread of the Indigenous Australian Aboriginal people, Bush Damper, or Bush Bread, has survived generations as a staple diet for the nomadic lifestyle. Easy to make, cook and transport, damper was originally made with flour from the Lomandra Longifolia plant and cooked over an open fire. It is a dense filling bread that can serve both sweet and savory additions. Make some yourself using this recipe.
Mbesses - This iconic Algerian sweet bread is made from semolina, eggs, yeast, milk, honey, and butter. When it comes out of the oven, a syrup of sweet honey, tangy orange juice, and fragrant rose water turns it into a delicious dessert. Recipe.
Pani Popo - This unique sweet bread consists of buns baked in a sweet and sticky coconut cream sauce. Served in shallow bowls spooned over with more sauce, and accompanied by a hot beverage on the side, often Samoan cocoa, it's easy to see why they are the national dish of Samoa. Here's a recipe to try.
Bannock - A simple type of scone or frybread, Bannock has been a staple of the First Nations people of Canada for a very long time. There are many variations in the way it is made, some very simple, and some including berries, currants, and honey. Here are some recipes.
Mandazi - Often said to be similar to doughnuts, this hugely popular East African fried bread is less sweet that typical American-style doughnuts. Learn more about its history and place in the food lineup of other African countries here. And, of course, here's the recipe.

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