Cochinitos De Hojaldre Recipes

MARRANITOS (MEXICAN GINGERBREAD PIGS)

Steps:

• Preheat the oven to 350°F. Line cookie sheets with parchment paper and set aside.
• In the bowl of a stand mixer, cream butter until smooth. Add the dark brown sugar and mix until well combined. Add in one egg, molasses, milk and vanilla extract. Mix together until smooth.
• In a separate large bowl, add the flour, ground ginger, baking soda and cinnamon. Mix together to combine.
• Add the dry ingredients into the wet ingredients 1 cup at a time and mix until well combined. The dough should cleanly pull away from the mixing bowl.
• Transfer the dough onto a lightly floured surface and roll out to 3/8 inch thickness (or a little less than 1/2 inch). Use a pig shaped cookie cutter like this one to cut into pigs. Place pigs 1 1/2 inches apart on the prepared baking sheets. Brush the remaining beaten egg over the tops of the cookies.
• In a small bowl, crack open the remaining egg and whisk. Brush the beaten egg over the tops of the pigs using a pastry brush.
• Bake for 10 to 12 minutes, until the edges are lightly browned.

HOJALDRE

Steps:

• In a large bowl, mix the flour, salt, baking powder, and sugar.
• Make a well in the middle and add the oil and a little water.
• Knead, adding the rest of the water little by little.
• Let the dough sit overnight in the refrigerator.
• When you are ready to make the hojaldres, heat a pan with the oil for frying over medium-high heat.
• To form the hojaldres, take a golf ball size of dough and stretch it by hand until it is roughly 6 inches in diameter. Drop the stretched dough into the hot oil and fry until it is golden brown, turning once. The dough will puff up and parts of the hojaldre will be crispy and parts will be bready.
• ENJOY!