Gorditas De Nata - Pan Dulce Recipe
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.
Servings 18 gorditas
Calories 213kcal
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.
Nutrition
Serving: 1gordita 60g | Calories: 213kcal | Carbohydrates: 29g | Protein: 5g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 33mg | Sodium: 109mg | Potassium: 84mg | Fiber: 1g