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Elotes Pan Dulce Mexicano
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Elotes Pan de Dulce Mexicano ~Mexican Sweet Bread

Course Bread
Cuisine Mexican
Prep Time 45 minutes
Cook Time 20 minutes
Resting Time 1 hour
Total Time 2 hours 5 minutes
Servings 15 Elotes

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

Instructions

  • 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.

Notes

Please remember that these are home-style recipes. You will never achieve the same results as a commercial Mexican Bakery. They have special ingredients and mixes that they use to mass produce their breads and pastries.