Alright, here’s attempt number two at making gorditas de nata.
Last week, I tried making gorditas de nata for the first time ever. They were delicious but I was a bit unsure about texture. I was after a bread-y gordita de nata for my cafecito, you know. I got a cookie-like gordita instead. Well, guess what?! This is it! I found the recipe that will give you bread-y gorditas de nata like the ones you find at ferias in Mexico. So good!
I’m not going to lie, making gorditas de nata using this new recipe was more labour intensive than expected. It took me about half an hour to make gorditas de nata using the first recipe. It will most likely take you over an hour to make them using this new one. But, I promise, it is absolutely worth the extra time and effort.
The main difference between this and the previous recipe is what I use to help them rise. The previous recipe uses baking powder to get nice and fluffy gorditas and this one calls for yeast instead. I know working with yeast may seem scary, but don’t you worry. This recipe is so simple it actually makes for a great introduction to yeasted doughs. Next thing you know, you’ll be making soft, yeast-y conchas and bolillos at home fresh every morning. You never know.
One thing you’ll notice with this new recipe is that your gorditas will not turn out as round as with the previous one. This is because the dough for these bread-y gorditas is a bit more stretchy so it’s harder to cut out perfect rounds with a cookie cutter. The colour is slightly different too as you can see from the picture below and above. First attempt is on the right and second is on the left.
If you want to give these tasty gorditas de nata a try, here’s what you’ll need:
- 500g all-purpose flour
- 1 cup nata
- ¾ cup sugar
- ⅓ cup milk
- 2 tablespoons butter, room temperature
- 1 egg
- 1 tablespoon quick-rise or instant yeast
- ½ teaspoon salt
- Combine: In a medium bowl, combine all ingredients making sure neither the sugar nor the salt come in direct contact with the yeast when measuring your ingredients into the bowl. Combine with your hands until a rough dough forms.
- Knead: Move the dough onto a lightly floured surface and knead it until it doesn’t stick to the surface anymore and is smooth, shiny, and stretchy.
- First rise: Once the dough is smooth and shiny, place it in a lightly oiled bowl and cover with plastic wrap or damp kitchen towel. Allow it to double in size in a warm place.
- Roll out: Once the dough has doubled in size, place it on a lightly floured surface once again. Roll out to a thickness of about half a centimetre. Cut rounds using a cookie cutter. Place rounds on a lightly floured tray. Cover them with a kitchen towel and let them rest for 30 minutes.
- Cook: While they’re resting, preheat your comal or griddle. Place rested gorditas on the griddle or comal over low heat. Flip once the gorditas are puffy, jiggly and golden brown. Each side will take about 10 minutes to cook.
- Allow them to cool down to room temperature and enjoy!
When making these gorditas de nata, make sure to roll out the dough thin. They will get pretty puffy anyway, you’ll see. However, if you cut them out too thick, they will not cook all the way through. You’ll end up with doughy gorditas. Yuck! But, if you end up rolling them out too thick, pop them in the oven for about 6 to 8 minutes after they come off the griddle or comal to finish them off. That should do it.
Also, if you haven’t already, check out the previous gorditas de nata recipe here to learn how to make your own fresh nata at home.
If you try both recipes, let me know which one is your favourite! I like this one a bit better…
Have fun and let me know how it goes. You can tag me on Instagram as @metatebakeshop and on Facebook as Metate Bake Shop. Or you can find me at Mi Casa Mexicana on Saturdays if you want to bring me one hehehe.