Elote is a Mexican pastry

Ingredients:

External bun

• 2 cups premium flour
• 1 teaspoon active dry yeast
• 0.5 tsp salt
• 1/3 cup sugar
• 1 large egg, lightly beaten
• 1/4 cup lukewarm water
• 1 teaspoon cinnamon
• 0.5 tsp ground star anise seeds, optional
• 0.5 cups of cooking fat
• Sugar for sprinkling
• 2 drops yellow food coloring, optional
• You will also need: tortilla press

Inner bun

• 2/3 cup flour
• 0.5 cup powdered sugar
• 0.5 cup softened butter
• 1 egg yolk
• 0.5 tsp cinnamon
• Zest of 1 orange, optional
• Mix all ingredients in a separate bowl.

Preparation:

1. Place 2 cups of flour on a flat surface or large cutting board. Add 1 teaspoon of yeast, 0.5 teaspoon of salt, and 1/3 cup of sugar. Mix everything together with your hands. Use your fingers to fold in the egg. Then gradually stir in the water; the dough will be lumpy. Add the cinnamon, star anise, and shortening.
   
   Knead until smooth, about 5-7 minutes. Cover and let rest for 10 minutes.
2. Preheat oven to 175°C. Line a baking sheet with parchment paper.
3. Make blanks from the butter-sugar mixtureKnead the dough for the inner buns with your hands. Form 15 small balls and roll them between your palms to form a thin cigar shape about 5 cm long. Place on a plate and cover.
4. Form the outer shell with a patternRoll the yeast dough into 15 equal balls. Using a tortilla press lined with waxed paper, flatten the dough ball to a diameter of 7 cm. Using a knife or metal spatula, draw straight lines on the surface of the resulting flatbread. Turn it over and draw intersecting lines.
5. Carefully flip the dough over and place the dough ball in the center. Fold the dough over the sides and press to seal. Pinch the edges to form an ear of corn. Place the dough ball, seam-side down, on a lined baking sheet.
6. Sprinkle with sugar and bake for about 20 minutes, rotating the pan halfway through. Bake until golden brown. Cool completely and store in an airtight container.