Jessica Dee

Home baker. Dessert & Mexican bread maker.

Chilindrinas Rellenas

Chilindrinas rellenas

Chilindrina refers to the word "joke". Whenever the panadero was creating this recipe, he realized he made a mistake and started to laugh. Thus, that's how the bread received its name.
Prep Time 50 minutes
Cook Time 20 minutes
Cuisine Mexican
Servings 6


  • 1 large baking sheet
  • parchment paper or silicone liner
  • plastic wrap
  • pastry brush


Pre fermentation

  • 12 g instant dry yeast 1 TBS
  • 1/2 cup 100 °F water
  • pinch of sugar


  • 280 g bread flour 2 cups
  • 4 TBS granulated sugar
  • 3 TBS soft salted butter
  • 1 TBS vanilla extract
  • 1 egg
  • fruit preserves of choice

Concha paste

  • 1/2 cup flour
  • 1/2 cup powdered sugar
  • 1/2 cup vegetable shortening
  • 1 TBS vanilla extract
  • food coloring of choice


Pre fermentation

  • Heat water up to 100 °F. Add yeast and pinch of sugar. Stir and let sit for 5 minutes.

Concha paste

  • Combine flour, powdered sugar, shortening, extract and food coloring together. Mix all ingredients until well incorporated. Should feel like a wet paste.


  • Sift flour and sugar together in a standing mixer bowl.
    Use the bread dough attachment. Turn the mixer speed to medium-low.
    Add the yeast, butter, extract and egg. Once the ingredients are combined, knead the dough for 5 minutes. The dough should be stretchy, not overly sticky.
    Place dough in a lightly oiled bowl. Cover and proof for 30 minutes in a warm area.
    Separate the dough into 6 equal pieces. Roll dough into balls by hand. Make an indention on one side of the dough and fill with 1 TBS of fruit preserve. Pull the dough around the filling, pinch and twist to close. Place the bread, pinch side down, on a parchment line baking sheet. Continue with the rest.
    Loosely cover the bread and let sit for 10 minutes.
    Preheat oven to 350 °F
    Brush melted butter on top of dough and spread a small amount of concha paste on top. The paste doesn't have to be smooth or even.
    Press the bread, paste side down, into course sugar. Place back on parchment lined baking sheet.
    Loosely cover bread and let it sit for 10 more minutes.
    Bake for 20 minutes. Until bread is golden brown.
    Let them cool down on a cooling rack before you eat them. The preserves on the inside will be hot.
  • I made my own course (chunky) sugar topping. I sprinkled water in granulated sugar, mixed it around and let it dry. Once it dried, i placed it in a sealed container until I was ready to use it. I'd make this ahead of time, a day before.


  • It’s best to weigh the flour for bread recipes. Measuring in cups can change the recipe.
  • You don’t have to add the fruit preserves. 
  • You can use sugar crystals if you don’t have course sugar. You can even omit the sugar topping. 
  • Make sure not to overfill the jam/preserves, it will make it harder to close. The jam will likely seep through the bottom when you bake it. 
Keyword chilindrina, mexican sweet bread, pan dulce

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