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
Ingredients
For Dough
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
For Filling
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
Directions
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.
Thank you so much for sharing. This is my favorite sweet bread. Where I live in Oregon it is impossible to get without driving 3 or 4 hours. Now I can try making them myself.
Marcella, I just want to let you know that the bread is not as light and airy as the real bakery version. The recipe does not call for too much proof time like other breads. I believe it’s because if it rises too much, it woould be hard to shape. I plan on preparing the recipe again soon and if I can figure hoe to improve on it, I will let you know what I did. I will add the info to the post when I do. Thanks for the question.
Marcella, where in Oregon do hoy live? I know of 3 bakeries that make deliciouspan de elote.
I would love to know also…my so. Lives in Medford Oregon
Just pulled mine out of the oven and really excited to try them. I didn’t have shortening for the dough so I used butter and I didn’t use the anise either.
Have you considered a second rise before baking??this could make them lighter and airier.
Yes, Sarabeth, I have considered a second rise since then. I have experimented with sooo many Mexican-style dough recipes since I prepared those for the first time. My recipe for pan de huevo/conchas yields a soft and airy bread and I love it! I am going to try these again soon using that dough recipe. Thanks for the feedback!
I’m so excited to try this recipe out! I just moved to Virginia Beach from Central California (originally from East LA) and there is NO pan dulce!! Not even KINDA good mexican food!
Hi Cathy! So happy you stopped by and found the recipe. Enjoy!
Hi,
This recipe is not meant to be light and air or fluffly soft so don’t worry about this aspect. Elote relleno is a type of sweet bread that has an outer shell that’s not too sweet & it’s more on the crunchier side and the filling is softer & sweeter.
Thank you Lupita. I am very happy with the recipe as is. I didn’t think it should be light and airy like a concha. Someone expressed to me once that the panaderia elotes were soft. I like the recipe as is. Thanks for your feedback.
Hi
I can’t wait to try this recipe, I agree is bread is always a more dense not airy and fluffy. I moved to northern idaho and can’t find good mexican food or bakery around. I’ve mastered the food now onto desserts. These and the little pigs are my first attempt!
Hi Pam! I love experimenting with the pan dulce recipes. It’s such a rewarding experience when it come hot out of the oven!
I can’t thank you enough for this easy and delicious recipe. This is my favorite pan dulce, so I’m very excited. I have made it twice now and I am getting the hang of it. I never used yeast before, so I overlooked the part about covering the dough while letting it sit…oops. But the second time around I let it sit in a covered bowl for 2 hours and the dough was easier to work with and much better. It came out a little softer, but still firm.
My only problem is that the dough for the filling is still way too sticky to shape. I let that sit for longer in my second attempt (maybe 90 minutes), but it was sticky and impossible to shape into cigars. Any idea what I can do to make that part better?
Hi Jorge! I don’t think I have had a problem with the filling being too sticky before.You could add a little more flour and powdered sugar to tighten up the filling a little. Just add 1/2 a teaspoon of each at a time and mix really well after each time. Just add enough until it doesn’t feel so sticky and is easy to form. Thanks for the feedback!
I loved this recipe! my family was raving about how good they were and how they tasted better than the store. I am definitely saving this recipe! thank you!
That’s wonderful Jackie! I know the commercial bakeries have their secrets, but sometimes recipes prepared at home, fresh out of the oven are so much better. Thank you for the feedback!
I tried your reciepe and loved it!! They taste and have the same inner and outer texture as the elotes/gusanos from my hometown bakery!!!
Oh good!! I was just thinking the other day that I need to prepare these again! Thank you for the feedback!!
Is it ok to use food coloring in the dough
Oh, absolutely. Food coloring is used to color the candy paste for conchas and to color frosting for cakes.
I have questions about this recipe. I made it today; but the dough was so dry. I had to add extra water. Not nearly enough yeast or rise time. The dough was so dense. Secondly the center dough I mixed exact as well and it was literal paste. I had to add 1/2 cup more of flour for it to even be able to be molded. I don’t know if you accidentally didn’t add the right quantity’s on the site. The taste was good, don’t get me wrong. But I never would have gotten there without the changes I made. Also were you suppose to freeze have room temp cold or melted shortening?
Kathlena, this recipe was adapted from a recipe in Spanish. I myself had to adjust some of the measurements, but tried to follow as closely as possible to the instructions as I read them. I believe the bread is meant to be dense and the original recipe only calls for letting the dough rest for 10 minutes. I work with a lot of yeast dough regularly and thought the same thing when I read it. As far as the filling is concerned, I find that working with flour is never an exact amount all the time. In my experience, sometimes more flour is required and sometimes less. Depends on the humidity levels, climate, lol! My friend who is a baker tells me this anyway. I just adjust as needed. Here is the link to the recipe in Spanish that I used as a guide. https://www.rusttica.com/2013/09/elotes-pan-dulce-mexicano.html