Elotes- Pan Dulce Recipe (Revised)

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!

Elotes-Pan Dulce recipe (revised)

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.

Elotes-Pan Dulce recipe (revised)

Since I first tried this recipe, I've learned so much about making bread with yeast.

Elotes-Pan Dulce recipe (revised)

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.

Elotes-Pan Dulce recipe (revised)

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!

Elotes-Pan Dulce recipe (revised)

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!

Elotes-Pan Dulce recipe (revised)

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.

Elotes-Pan Dulce MexicanoPicture of the first time I tried them. The marks scored are more pronounced.Elotes-Pan Dulce recipe (revised)Elotes-Pan Dulce recipe (revised)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

Food: Mexican

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


For filling

  • 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

For bread

  • 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


For 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.

Elotes-Pan Dulce recipe (revised)Dulce de leche fills Elote! pan Dulce!Elotes- Pan Dulce Recipe (Revised) 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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