Jessica Dee

Home baker. Dessert & Mexican bread maker.



A corn shaped sweet bread with a concha topping center.
Prep Time 30 minutes
Cook Time 20 minutes
Cuisine Mexican
Servings 6


  • 1 large baking sheet
  • parchment paper
  • 1 pastry cutter
  • 1 Rolling Pin



  • 195 g all purpose flour 1 1/4 cup
  • 90 g powdered sugar 3/4 cup
  • 140 g soft unsalted butter 1/2 cup + 2 TBS
  • 1 egg yolk
  • 1/2 tsp cinnamon
  • yellow food coloring


  • 360 g Bread flour 3 cups
  • 1 1/2 tsp instant dry yeast
  • 1/2 tsp salt
  • 100 g granulated sugar 1/2 cup
  • 1 room temperature egg
  • 1 cup room temperature water
  • 1 1/2 tsp cinnamon
  • 2/3 cup vegetable shortening 1/2 cup + 2 TBS



  • Combine all of the filling ingredients together and beat together with mixer until you get a cookie dough consistency. I used a stand mixer with the paddle attachment.
    Divide the filling into 12-15 balls. Cover and set aside.


  • In a mixer bowl: combine flour, yeast, salt and sugar. Mix together with a whisk.
    Move mixer bowl to stand with dough hook attachment. Turn on to medium-low speed.
    Add egg and mix until you get a sand-like consistency.
    Add water a little at a time until a thick crumbly dough forms.
    Add the shortening and knead until dough becomes soft and elastic. It should stretch when you pull on it. 5-10 minutes.
    Place dough a lightly oiled bowl. Cover and let dough proof in warm area for 15 minutes.
    Divide dough into 12-15 dough balls.
    Using rolling pin, roll a dough ball into an oval. Make sure not to roll it out too thin.
    With a pastry cutter, make lines in one direction, then make lines in the opposite direction. This will give the bread that corn-like appearance.
    Flip the dough over, smooth side up.
    Grab a piece of the sugar filling and roll it into an elongated shape by hand. It should be shorter in length compared to the dough & a little on the thick side.
    Place the sugar filling in the center of the dough and wrap the dough around the filling, placing seam side down. Gently twist each end. Continue with the rest.
    Place each bread on a parchment lined baking sheet. Let it sit for 15 minutes.
    While its sitting, preheat oven to 370F.
    Bake 20-25 minutes.
    Roll each piece in sugar while they're still warm.
    Cool on wire rack.
Keyword elotes, pan dulce

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