"ELOTES" / PAN DE DULCE MEXICANO (MEXICAN SWEET BREAD)

How to make "Elotes" / Pan de Dulce Mexicano (Mexican Sweet Bread)

Provided by @MakeItYours

Number Of Ingredients 21

Ingredients

I have been searching for this recipe for "Elotes" for a long time now. It is one of my favorites from la panadería (bakery). One of the reasons I love searching for recipes on Pinterest, is that there are many recipes is Spanish as well. Some are a
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 lukewarm water
1 teaspoon cinnamon
1/2 teaspoon ground anise, optional
1/2 cup shortening
A little more sugar for dusting
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

Steps:

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 set aside for 10 minutes.
Preheat oven to 350ºF. 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 and bake for about 20 minutes, turning pan halfway through baking time. Bake until golden. Cool completely before storing in an airtight container. Makes 15 small 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.