Mexican Sweet Sandal-Shaped Chancla Torta

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Chanclas are a beloved sweet bread from Mexico's Bajio region, named for their distinctive sandal shape with a thin strap of dough crossing the top. This enriched yeasted torta is scented with orange zest and filled with creamy cajeta and piloncillo, then finished with a cinnamon-sugar crust that crackles with every bite.

Nutrition Facts

Per serving (estimated)

• 545 kcalCalories
• 22 gFat
• 12 gSaturated Fat
• 76 gCarbs
• 2 gFiber
• 38 gSugar
• 11 gProtein
• 210 mgSodium
• 220 mgPotassium
• 120 mgCalcium
• 3 mgIron
• 3 mgVitamin C
• 650 mcgVitamin A

Ingredients

For the enriched dough

• 3 1/2 cups (440 g) all-purpose flour
• 1/2 cup (100 g) granulated sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 1 cup (240 ml) warm whole milk (110°F)
• 2 large eggs, room temperature
• 1/2 cup (115 g) unsalted butter, softened
• 1 tablespoon pure vanilla extract
• Finely grated zest of 1 orange
• 1/2 teaspoon fine sea salt

For the cajeta filling

• 3/4 cup (180 ml) cajeta (goat's milk caramel)
• 4 oz (115 g) cream cheese, softened
• 2 tablespoons grated piloncillo or dark brown sugar
• 1/4 teaspoon ground cinnamon
• Pinch of fine sea salt

For the cinnamon-sugar topping

• 3 tablespoons unsalted butter, melted
• 1/3 cup (65 g) granulated sugar
• 1 1/2 teaspoons ground cinnamon
• 2 tablespoons powdered sugar, for dusting

Directions

1. In a small bowl, whisk the warm milk, yeast, and 1 tablespoon of the granulated sugar; let stand 8 to 10 minutes until foamy and fragrant.
2. In the bowl of a stand mixer fitted with the dough hook, combine the flour, remaining sugar, salt, eggs, softened butter, vanilla, and orange zest. Pour in the activated yeast mixture and knead on medium speed for 8 to 10 minutes, until the dough is smooth, elastic, and just slightly tacky.
3. Transfer the dough to a lightly buttered bowl, cover with plastic wrap, and let rise in a warm spot for 1 to 1 1/2 hours, until doubled in size. Meanwhile, line two baking sheets with parchment.
4. Make the filling by beating the cajeta, cream cheese, piloncillo, cinnamon, and salt together until smooth and pipeable; transfer to a piping bag or zip-top bag and set aside.
5. Punch down the dough and turn it onto a lightly floured surface. Divide into 6 equal portions (about 130 g each). Shape each portion into an oval sole about 5 inches long and 3 inches wide, pinching the seam underneath to keep a smooth top.
6. Pipe or spoon about 1 1/2 tablespoons of cajeta filling down the center of each oval, then fold a thin strip of reserved dough (about 1/2 inch wide) across the top of each one to form the iconic sandal strap, pressing gently to seal.
7. Cover the chanclas loosely with a clean towel and proof for 30 minutes until puffy. Preheat the oven to 375°F (190°C) during the last 10 minutes of proofing.
8. Brush each chancla with the melted butter, then sprinkle generously with the cinnamon-sugar mixture. Bake for 22 to 28 minutes, rotating the pans halfway, until deeply golden brown and hollow-sounding when tapped.
9. Cool on the pans for 10 minutes, then transfer to a rack and dust with powdered sugar. Serve warm so the cajeta stays soft and gooey.

Cook’s Notes

• If cajeta is hard to find, substitute dulce de leche; the flavor will be slightly different but still delicious.
• Keep the butter for brushing warm so it soaks into the cinnamon sugar and creates that signature crackly crust.
• For a more pronounced sandal shape, score the strap lightly with a knife before proofing so it rises separately from the sole.
• Best enjoyed the day they are baked; rewarm briefly in a 300°F oven to refresh the gooey filling.

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