IIt was finally time to update this pan dulce, elotes recipe! What better time to update the elotes recipe as we need to be in self-quarantine.
We never stop learning!
When I first researched this recipe online, there was not much information, especially not recipes for this particular pan-dulce. I found a Mexican place that shared a recipe, but the recipe was in kilos and grams. And the portions were huge!
Here the test kitchen is running!
I really enjoy testing recipes. It's the best way to learn how things work! I've been known to test a recipe up to 4 times, or until I was happy with it. There have been some failures, but it only encourages me to try again.
Since I first tried this recipe, I've learned so much about making bread with yeast.
I regret the lack of pictures showing the dough before and after it is correct. I am currently working on a video and I will add it as soon as possible.
The picture directly above is from the first time I tried to recipe. The taste was there, but I felt the baked bread texture was dense. I got a few followers to try the recipe and expressed the same results. I adjusted the volumes and correction times. It made all the difference in the world!
These photos are from yesterday with the revised recipe. You can definitely tell the difference and see how much more they have the proof. I was happy!
Tthe bread texture was great, but because the dough is much longer, the elote markings are not as pronounced as the first few times I prepared them.
Picture of the first time I tried them. The marks scored are more pronounced.Filled with caramel by dulce de leche.
Elotes-Pan Dulce recipe revised
This tasty elote pan dulce recipe is a revised recipe adapted from the original recipe I published. I am much happier with the results of this version!
Course: Bread, Dessert, pan dulce
Preparation time: 45 minutes
Cooking time: 20 minutes
Resting time: 2 hours and 15 minutes
Total time: 3 hours 20 minutes
Servings: 12 Pan Dulce
- 1 cup ap flour
- 1 cup of powdered sugar
- 1/2 cup unsalted butter at room temperature
- 1 large egg yolk at room temperature
- 1/2 tsp cinnamon
- Zest on 1 orange
- 1 t yellow yellow food coloring
- 1/2 cup hot water 110-120 degrees F
- 1 tsp dry dry yeast
- 1 teaspoon sugar plus 1/3 cup reserved
- 3 cups plus apple flour, sieved
- 1 tsp canela
- 1.2 teaspoon crushed anise seeds
- 1/2 teaspoon salt
- 2 large eggs at room temperature
- 1/2 cup unsalted butter at room temperature
- 1/4 cup milk
- Mix 1/3 cup of cinnamon / sugar
- Dulce de leche la lechera, optional filling
Prepare the filling by mixing all the ingredients in a bowl. If it's too sticky, sprinkle in some 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 to form a lean cigar shape, about 2 inches long. transfer to a plate, cover and set aside.
For the bread
Mix the hot water in a cup of 1 teaspoon of active dry yeast with 1 teaspoon of sugar. Let stand for 10-15 minutes.
Add flour, cinnamon, anise and salt to the stand mixer. Whisk to combine ingredients.
When ready, pour the water / yeast mixture and 2 eggs in. Mix with the paddle attachment, mix at medium speed for 5 minutes. Stop and scrape the pages from time to time.
Again at medium speed, mix for 5 minutes. Add room temperature butter and mix for a further 5 minutes on medium, making sure butter is well integrated.
Switch to hook fittings. Egg dough for 5-7 minutes, add just enough flour to bring the dough together. As soon as it pulls away from the sides of the stand mixer bowl, it is ready.
Transfer dough to a greased bowl. Cover with a towel and leave dough resistant on a hot and draft-free area. It can take up to 90 minutes to prove. Try not to reveal too many times while you wait.
After 90 minutes, transfer the dough to a lightly floured surface. Divide into 12 equal dough balls. Keep them covered while you work.
You can use a tortilla press lined with wax paper and squeeze 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 scroll to approx. 4 1/2 inches.
Use a knife or metal spatula to score straight lines over the flattened dough. Turn it and score it again so it crosses the other lines.
Gently turn around and add filling down the center, fold the sides, press to seal. Pinch the end together and form almost like a grain ear. Lay the stitch down on the parchment paper lined baking sheet. Cover and leave proof for 45 minutes.
Brush with milk. Sprinkle with cinnamon / sugar mixture. 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.
If using the dulce de leche caramel, refrigerate it in a bowl for a few hours before using it. You add approx. 2 tablespoons per Pan dulce in the center of each disc.
Dulce de leche fills Elote! pan Dulce!The fillings vary from the Mexican panaderia to the other. You can use almost any filling as long as it does not lose or run.
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