mexican pan dulce

Marranitos (Puerquitos) are soft and chewy Mexican piggy cookies. Made with piloncillo, spices, and plenty of butter for the best flavor. No wonder they are one of the most popular Mexican sweet breads. 

Marranitos (Puerquitos)

c room temperature butter

c piloncillo (grated)

vanilla

tsp baking soda

cinnamon

tbsp orange zest

tsp salt

tsp ground anise

cloves

eggs

all purpose flour

molasses

egg egg wash))

water ((for egg wash))

In a large bowl, beat butter until soft and creamy.

Add the piloncillo, vanilla, baking soda, ground cinnamon, orange zest, salt, anise, and ground cloves.

Mix until everything is combined, scrape the sides of the bowl occasionally.

Add in 2 eggs and molasses.

Mix to combine.

Add the flour.

Mix little by little until a dough forms.

Divide the dough in two.

Cover with plastic and place in the fridge for 2 hours.

Preheat oven to 375 degrees F.

Add flour to a table, roll half of the dough out. About ¼ inch thick.

Be careful not to roll out too thin.

Dust the cookie cutter with flour.

Cut out the shapes with the cookie cutter.

Place the unbaked marranitos on a cookie sheet. About 2 inches apart.

Mix the last egg with 2 tablespoons water to create an egg wash.

Brush the tops of the cookies with the egg wash.

Bake for 11-13 minutes.

Cool on the cookie sheet for a few minutes before transferring to a wire rack.

Cool completely.

Enjoy!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1632240970/oi9fsuksyw5sehlf2jzy.mp4

Marranitos, also called Puerquitos, are Mexican gingerbread piggy cookies. They are made with different spices and so yummy. A pan dulce, or Mexican sweet bread, that's a real treat to eat.

Marranitos

Bisquets (Mexican biscuits) are incredibly easy to make and can be ready in just minutes. With only a few ingredients—flour, butter, milk, and eggs—this delightful pan dulce recipe will help you create a new family favorite.

Bisquets (Mexican Biscuits)

All-purpose flour

sugar

milk (whole

tsp Instant yeast ((6 grams or 0.21 oz.))

Large eggs

tsp vanilla extract

First, warm the milk in your microwave for about 15-30 seconds until it is  lighlty lukewarm.

Then, add the rapid yeast to the milk and let it rest while we mix the rest of the ingredients.

Whisk together the flour, baking powder, sugar, and salt in a large mixing bowl. 

Cut the butter into small pieces and add it to the flour mixture. 

Work the butter into the flour with a pastry cutter or your fingers until the mixture resembles coarse crumbs. 

Add one egg to the milk/yeast mixture and whisk thoroughly. 

Mix Dry Ingredients

Pour the warm milk mixture into the flour mixture and stir gently until just combined. Lightly knead the dough by gently folding it over itself a couple of times. it should be soft and managable.

Note: Be sure to work the dough evenly. 

Add Milk

Preheat your oven to 400°F. If you have an oven thermometer, use it to ensure your oven is at the right temperature. Line a baking sheet with parchment paper or lightly grease it with shortening.

Preheat the Oven

Turn the dough onto a lightly floured surface and gently knead. Do not over-mix!

Stretch the dough to about 12 inches long by 9 inches wide with a flour-dusted rolling pin.

Fold the flat dough inward in three sessions, scraping the surface of the dough between each fold with your fingers.  

Repeat the process two more times. This step will give the biscuits their signature layers. 

The dough should feel slightly sticky, but don&#39;t overmix it to avoid tough biscuits. Pasar a notas

Then, pat the dough into a 1-inch thick rectangle. Use a 3-inch round cookie cutter to form the round biscuits. Press straight down without twisting to ensure even rising.

You will only be able to form a few of the biscuits. The remaining dough will have to be rolled out again and folded a few times for the remaining biscuits.  

With the help of a soda bottle finish (mouth) or a 1-inch small pastry tip, gently press in the middle of the biscuit without cutting throughly to form the belly bottom of the pan dulce.  

Place the biscuits onto the prepared baking sheet. 

Mix the remaining egg with a teaspoon of vanilla extract in a small bowl to make the egg wash, and varnish the biscuits with a brush.

Note: Once you form the biscuits, allow them to rest for about 20 minutes to rise. If you are in a hurry, you can skip this step, but for better results, let them rest. Meanwhile, place the egg wash in the refrigerator. 

After 20 minutes, brush them with the egg wash for the second time. 

Bake for about 10 to 12 minutes or until the tops are golden brown.

Shape the Biscuits

This recipe looks so good! I’ve always wanted to try making bisquets at home and your step by step pictures make it feel really approachable. I was searching for a bakery near me that makes something similar but I think trying this at home will be even more fun. Thanks for sharing such a comforting recipe and the cultural background behind it makes me appreciate it even more.

These are the best! I am Czech but I bought some bisquets in a small Mexican grocery store and decided I should make my own. I tried another recipe first, it was so so. Then a friend forwarded this recipe to me and I am so happy with the results! A real taste treat, way better than the grocery store.

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Marranitos (Puerquitos)

Bisquets (Mexican Biscuits)

Top 2 mexican pan dulce recipes from across the web

The most viewed mexican pan dulce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Marranitos (Puerquitos)

Bisquets (Mexican Biscuits)

The most viewed mexican pan dulce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine