Go Back
–+ servings
Elotes-Pan Dulce Recipe (Revised)
Print

Elotes-Pan Dulce Recipe Revised

This tasty elote pan dulce recipe is a revised recipe adapted from the original recipe I posted. I am much happier with the results of this version!
Course Bread, Dessert, pan dulce
Cuisine Mexican
Prep Time 45 minutes
Cook Time 20 minutes
Resting Time 2 hours 15 minutes
Total Time 3 hours 20 minutes
Servings 12 Pan Dulce

Ingredients

For Filling

  • 1 cup ap flour
  • 1 cup powdered sugar
  • 1/2 cup unsalted butter at room temperature
  • 1 large egg yolk at room temperature
  • 1/2 tsp cinnamon
  • Zest of 1 orange
  • 1 tsp yellow food coloring gel

For Bread

  • 1/2 cup hot water 110-120 degrees F
  • 1 tsp active dry yeast
  • 1 tsp sugar plus 1/3 cup reserved
  • 3 cups plus ap flour, sifted
  • 1 tsp canela(cinnamon)
  • 1.2 tsp crushed anise seeds
  • 1/2 tsp salt
  • 2 large eggs at room temperature
  • 1/2 cup unsalted butter at room temperature

Extras

  • 1/4 cup milk
  • 1/3 cup cinnamon/sugar mix
  • Dulce de leche la lechera, optional filling

Instructions

For Filling

  • Prepare the filling, by mixing all of the ingredients in a bowl. If it's too sticky, sprinkle in a little more flour until you have a workable paste that doesn't stick to your hands.
  • Make 12 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.

For The Bread

  • In a cup, mix the hot water with 1 tsp active dry yeast with 1 tsp sugar. Let stand for 10-15 minutes.
  • To the stand mixer, add the flour, cinnamon, anise, reserved sugar (1/3 cup) and salt. Whisk to combine ingredients.
  • When ready, pour in the water/yeast mixture and 2 eggs. With the paddle attachment, mix at medium speed for 5 minutes. Stop and scrape down the sides from time to time.
  • Again at medium speed, mix for 5 minutes. Add the room temperature butter and mix for another 5 minutes at medium, making sure butter is well incorporated.
  • Switch to the hook attachment. Knead the dough for 5-7 minutes, adding just enough flour to bring the dough together. As soon as it pulls away from the sides of the stand mixer bowl, it's ready.
  • Transfer dough to a greased bowl. Cover with a towel and let dough proof in a warm and draft free area. It may take up to 90 minutes to proof. Try not to uncover too many times while you wait.
  • After 90 minutes, transfer dough to a lightly floured surface. Divide into 12 equal dough balls. Keep them covered as you work.
  • You can use a tortilla press that is lined with wax paper and press out the dough balls. I found it easier to roll them out with a rolling pin. I didn't need any extra flour as I rolled. Press or roll out to about 4 1/2 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 on parchment paper lined baking sheet. Cover and let proof for 45 minutes.
  • Brush with milk. Sprinkle with cinnamon/sugar mix. Bake in 375 degree F preheated oven for 15-20 minutes, turning pan halfway through baking time. Bake until golden. Cool completely before storing in an airtight container.

Notes

If using the dulce de leche caramel, chill it in a bowl for a few hours before using it. You will add about 2 tablespoons per pan dulce in the center of each disc.