Soft, lightly sweet gorditas de nata made with rich Mexican nata, sweetened condensed milk, and a touch of brown sugar and vanilla. They cook low and slow on a comal until golden, with a tender, cakey center. Perfect with coffee or hot chocolate.
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Gorditas Dulces
Gorditas de Nata are thick, round griddle cakes made with nata, the rich, thick cream that forms on top of boiled whole milk. Think of them as the Mexican cousin of an English muffin, just sweeter and creamier, with a flavor all their own.
The word gordita means “little chubby one” in Spanish, a sweet nickname for their plump, round shape. You don’t need an oven, just a comal or a flat skillet, and the dough comes together with pantry staples in about 15 minutes. One batch makes 18 and they freeze beautifully, so there’s always one ready for your morning coffee.
The dough is soft and tender, rich from the nata and sweetened with condensed milk and a spoonful of brown sugar. On a low comal, the gorditas slowly puff up and turn golden brown, with a thin, toasty crust that gives way to a soft, cakey center. Tear one open while it’s warm and you’ll smell the vanilla and butter right away.
♥️ xo, Ana
The Ingredients
- All-purpose flour: the base of the dough. Weigh it for the best results.
- Nata: the star of the show. In the US, mascarpone is your best swap. It has the same rich, thick texture and you use the same amount. Clotted cream works too, look for it in jars near the specialty cheeses. Skip low-fat versions and thinner creams like sour cream, the dough turns sticky.
- Sweetened condensed milk: adds sweetness and keeps the crumb soft and moist.
- Brown sugar: a little extra sweetness with a hint of caramel.
- Butter: for richness.
- Egg: holds the dough together.
- Baking powder: gives the gorditas their puff.
- Salt: just a pinch to balance the sweetness.
- Vanilla extract
- Whole milk: a splash to bring the dough together.
- Pro Tip: Let your egg, butter, and nata come to room temperature before mixing. Cold ingredients make the dough lumpy and harder to work with.
How To Make Gorditas De Nata
- Mix the Dry Ingredients: In a large bowl, whisk the flour, brown sugar, baking powder, and salt. Give it a good whisk so the baking powder spreads out evenly. That’s what makes every gordita puff the same.
- Mix the Wet Ingredients: In another bowl, mix the butter, nata (or mascarpone), condensed milk, egg, and vanilla until smooth. Hold the milk for now.
Pro Tip: Make sure your egg and cream are at room temperature before mixing. Cold ingredients can affect the dough’s texture and make it harder to work with.
- Bring the Dough Together: Add the dry ingredients to the wet ones and stir with a spoon until a shaggy dough forms.
- Knead the dough: Add the milk a little at a time, only until the dough comes together. Turn it out onto a lightly floured surface and knead a few times until it’s smooth and doesn’t stick to your fingers.
- Divide the dough into 18 pieces, about the size of a golf ball.
- Roll each one into a ball, then flatten it between your palms into a disc about 1/2 inch thick. Keep them plump. We’re making gorditas, not tortillas!
- Let Them Rest: Cover the gorditas with a clean kitchen towel and let them rest for 20 minutes. This relaxes the dough so they cook up softer.
- Heat a comal or flat skillet over low heat. Cook 4 or 5 at a time, about 6 to 7 minutes per side, until they puff up, turn golden brown, and feel firm to the touch.
Low and slow is everything here, so resist the urge to turn up the heat.
Pro Tip: Stack the finished gorditas inside a folded clean kitchen towel to keep them warm and soft as you cook the rest.
Ana’s Recipe Tips
- Weigh your flour. Four cups can land anywhere from 480 to 560 grams based on how you scoop. A scale gets you the same dough every time.
- Go slow with the milk. Nata and mascarpone vary in moisture from brand to brand. Some batches need all 2 tablespoons, some barely any. You want a dough that’s soft but holds its shape.
- Don’t skip the rest. Those 20 minutes make the gorditas softer and fluffier.
- Keep the heat low. High heat gives you a burnt outside and a raw, doughy middle. Be patient.
- Test the first one. Cut it open to check the center, then adjust the heat for the rest of the batch.
- Keep them thick. The charm of a gordita is its thickness. Too thin and they dry out, so stick to about 1/2 inch.
- Wrap them in a towel. Stacking the cooked gorditas in a folded kitchen towel keeps them soft and warm, just like abuela would do.
How To Store Gorditas de Nata
- Room temperature: Let them cool completely, then keep them in an airtight container for up to 3 days. Skip the fridge, it dries them out faster.
- Freezer: Freeze them in a single layer on a sheet pan for an hour, then move them to a freezer bag. They keep for up to 3 months.
- Reheating: My favorite way is the toaster. They come out tasting freshly made. You can warm them on the comal over very low heat for about a minute per side, or straight from frozen for 2 to 3 minutes per side.
My favorite way to eat Gorditas de Nata is filled with Nutella, Dulce De Leche, cream cheese & strawberry jam or toasted until crispy with some butter. Enjoy with Cafe De Olla, Atole or Mexican Hot Chocolate. So so good!
Print Recipe:
Gorditas De Nata – Pan Dulce Recipe
Ingredients
- 4 cups all purpose flour (500 grams) - see note #1 below
- 3 tablespoons brown sugar (40 g)
- 1 tablespoon baking powder (12 g)
- ⅛ teaspoon salt
- 2 tablespoons unsalted butter (28 grams) - room temperature
- 1 cup full fat mexican nata (250 grams) - see note #2 below for substitutes
- ½ cup sweetened condensed milk (150 g)
- 1 large egg - room temperature
- 2 Tablespoons milk (30 ml)
- 1 teaspoon vanilla extract (5 ml)
Instructions
- Mix the dry ingredients. In a large bowl, whisk together the flour, brown sugar, baking powder, and salt.
- Mix the wet ingredients. In a separate large bowl, add the butter, nata, condensed milk, egg, milk, and vanilla. Mix until smooth.
- Make the dough. Add the dry ingredients to the wet mixture and stir with a spoon until it comes together. Knead with your hands a few times until you have a soft dough that's easy to handle and doesn't stick to your fingers.
- Shape the gorditas. Divide the dough into 18 equal pieces, about 60 g each. A scale keeps them the same size so they cook evenly. Roll each piece into a ball, then flatten it with your hands or a press into a thick round, about 3 inches (7.5 cm) wide and ½ inch (1.25 cm) thick.
- Rest. Place the gorditas on a flat surface and cover with a clean kitchen towel or plastic wrap. Let them rest for 20 minutes.
- Rest. Place the gorditas on it on a flat surface and cover with a clean kitchen towel or plastic wrap. Let them rest for 20 minutes.
- Cook. Heat a comal or skillet over low heat. Cook the gorditas in batches for 6 to 7 minutes per side, until they puff up, turn golden brown on both sides, and the center is cooked through.
- Serve. Let them cool for a few minutes and serve warm.
Notes
- Weigh your flour. Cup measurements vary a lot depending on how you scoop, so a scale gives you the most accurate results. Dough consistency matters more than the exact cup amount. Add a spoonful of flour at a time if it’s sticky.
- About nata. Nata is the thick cream that forms on top of boiled whole milk. Mascarpone and clotted cream are the closest substitutes. Crème fraîche works too, but it’s thinner, so you’ll likely need a few extra tablespoons of flour.
- Low heat, lots of patience. High heat browns the outside before the inside cooks, and you’ll end up with raw centers.
- How to tell they’re done. They should feel firm to the touch and be golden brown on both sides. Cut one open from your first batch to check.
- Storage. Keep in an airtight container at room temperature for up to 3 days. Reheat on the comal for about a minute per side.
Your Private Notes
Nutrition
Q&A
Yes! Mexican nata is hard to find in the US, so mascarpone is my go-to. Use the same amount. Clotted cream works too and makes them a little richer.
The heat is too high or the gorditas are too thick. The outside browns before the center has a chance to cook. Turn the heat down, keep them at about 1/2 inch thick, and give them the full 6 to 7 minutes per side.
Nope! Savory gorditas are made with masa and split open to stuff with fillings like chicharrón or beans. Gorditas de nata are made with wheat flour, they’re sweet, and you eat them as is, usually with coffee.
I hope you like this recipe as much as I do! Do you have any questions I can help you with? Or if you made it, I would love it if you leave a comment or rating right here. ⭐️
Gracias!!!! xx, Ana