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.
Try and try again! Stop Right Here!
Want a softer pan dulce? See updated and revised Elotes Recipe!
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.
Enjoy the learning process!
When I take on a new recipe, there is a chance that it won’t turn out. That doesn’t stop me though. No matter the outcome, in the end I will have learned something new. That is my attitude and 9 out of 10 times the results are good. Have fun cooking!
Pictures speak a thousand words!
Recipes like this require a visual! I was thankful that there were step by step pictures of the process. It was much easier for me to re-create the look of the pan dulce, elotes.
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.
- 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
- 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 let sit for 30 minutes.
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper, set aside.
- 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.
- 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. Cover and let sit for 30 minutes. Bake in preheated oven for 20 minutes, turning pan halfway through baking time. Bake until golden. Cool completely before storing in an airtight container.