Mexican Elotes (Spanish: Elote – Corncob) baked as a corncob – a traditional cereal in Mexico. They look like buns in shape, but rather in texture resemble soft stuffed cookies. For cooking elotes knead two types of dough: one is yeast, for buns, and the other is more sugar for filling. From the dough for the filling are formed long sticks, which are then wrapped in the main dough. Give the buns a cob shape and cut them on the surface with a knife a grid in the form of corn grains. Bake the eles in the oven. Buns it’s just delicious, with a spicy cinnamon flavor, star anise and orange zest and delicious butter and sugar начинкой. 
Time: 30 мин. Complexity: easy Quantity: 15 rolls The recipes use measuring containers volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Outer bun
- 2 tbsp. premium flour
- 1 tsp active dry yeast
- 0.5 tsp salt
- 1/3 Art. Sahara
- 1 large egg, slightly beaten
- 1/4 Art. a little warm water
- 1 tsp cinnamon
- 0.5 tsp ground star anise, optional
- 0.5 tbsp. cooking oil
- Sprinkled sugar
- 2 drops of yellow food coloring, optional
- You will also need: tortilla press
Inner bun
- 2/3 Art. flour
- 0.5 tbsp. powdered sugar
- 0.5 tbsp. softened butter
- 1 egg yolk
- 0.5 tsp cinnamon
- Zest 1 orange, optional
- Combine all the ingredients in a separate bowl.
Recipes with similar ingredients: premium flour, dough yeast, eggs, Orange zest, cinnamon, star anise
Recipe preparation:
- Pour 2 onto a flat surface or large cutting board. Art. flour. Add 1 tsp. yeast, 0.5 tsp salt and 1/3 tbsp. Sahara. Mix everything with your hands. Finger in the egg. Then gradually add water, the dough will be lumpy. Add cinnamon star anise and fat. Knead a uniform dough, about 5-7 minutes. Cover and leave for 10 minutes.
- Preheat the oven to 175 ° C. Cover the parchment baking sheet paper.
- Make blanks from the butter-sugar mixture. Knead hands dough for inner buns. Form 15 small balls and roll them between the palms to give a thin shape cigars about 5 cm long. Fold on a plate and cover.
- Form an outer shell with a pattern. Roll out yeast dough 15 identical balls. Using the press to waxed tortillas, flatten a ball of dough to diameter 7 cm. Using a knife or metal spatula, swipe straight lines on the surface of the resulting cake. Turn her and draw intersecting lines.
- Gently flip the other side and place in the center workpiece, wrap the dough on the sides and press to seal. Pinch the edges to form a corn cob. Shift seam down on a laid baking sheet.
- Sprinkle with sugar and bake for about 20 minutes by turning pan on the other side in the middle of baking. Bake until golden crust. Cool completely and store in airtight container.
