I had been searching for this recipe for elotes for a long time. It is one of my favorites from la panadería (the bakery). One of the reasons I love searching for recipes on Pinterest, is that there are many recipes in Spanish as well. Some are a lot easier to translate than others. The other day as I was pinning away, I see this recipe pop up from one of the boards that I follow. It took me a little while to figure out the measurements exactly, but I just could not wait to test it out! I only added a few things to the recipe, such as anise, extra cinnamon and orange zest. It is a fun recipe to prepare for the upcoming fall harvest themed dinner, such as Thanksgiving, since the bread resembles an ear of corn. Please know that this is a home cooks version of a bakery style bread. It will not be exactly as the bakery, for they are professional bakers using ingredients specially made for commericial use. The idea is to have fun in the kitchen learning new reecipes. #foodieforlife #pandulce
“Elotes” Pan de Dulce Mexicano ~Mexican Sweet Bread
2 cups flour
1 teaspoon active dry yeast
1/2 teaspoon salt
1/3 cup sugar
1 large egg, slightly beaten
1/4 cup warm water
1 teaspoon cinnamon
1/2 teaspoon ground anise, optional
1/2 cup shortening
2/3 cup flour
1/2 cup powdered sugar
1/2 cup softened butter
1 egg yolk
1/2 teaspoon cinnamon
Zest of 1 orange, optional
2 drops of yellow food coloring, optional
You will also need more sugar for dusting
1. On a flat surface or large cutting board, add the 2 cups of flour. To the flour, add 1 teaspoon yeast, 1/2 teaspoon salt and 1/3 cup sugar, mix with hands. Using your fingers, mix in the egg. Gradually mix in the water, the dough will be lumpy. Add in the cinnamon, anise and shortening. Knead the dough until smooth, about 5 to 7 minutes. Cover and set aside for 30 minutes.
2. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper, set aside.
3. In another bowl, combine all of the ingredients for the filling. Mix with hands until dough forms. Make 15 small balls and roll them between the palms of your hands to form a skinny cigar shape, about 2 inches long. transfer to a plate, cover and set aside.
4. Make 15 equal dough balls with the reserved dough. Using a tortilla press lined with wax paper, press the dough ball out to about 3 inches. Using a knife or metal spatula, score straight lines across the flattened dough. Turn it and score it again so it crosses the other lines. Carefully flip over and add filling down the center, fold in sides, press to seal. Pinch the end together and shape almost like an ear of corn. Place seam side down onto lined baking sheet. Sprinkle with sugar and bake for about 20 minutes, turning pan halfway through baking time. Bake until golden. Cool completely before storing in an airtight container. Make 15 small elotes(corn).
Notes: To the last 5 elotes, I added a little bit of blackberry filling. They baked up nicely, as long as the filling is thick and not runny, it should work with most fruit fillings.