Marranitos, also known as puerquitos, are one of the most popular Mexican pan dulce (sweet breads). This recipe provides a traditional way to make these beloved pig-shaped pastries.
Pre-heat the oven at 385 F. If you are using piloncillo, add it to a sauce pan with a little water and put it on high heat until all the sugar dissolves and turns into syrup, cool it down before you add it to the mixer. In a bowl mix the dry ingredients and add it to the bowl of the mixer with the whisked egg, the melted piloncillo or molasses, and the shortening; mix on low until everything is well incorporated. Then add the vanilla extract and the evaporated milk, keep mixing on low but don’t force your mixer because it may be hard, take the dough out of the mixer and knead it by hand until is smooth. Dust the area you are working on it with a little bit of flour and start rolling the dough into around ¼ inch of thickness; using the piggy cutter, cut as many you can cut from that piece of dough, then grab all the trimmings and knead again in an area that is not dusted with no flour. Then roll it up into the same thickness and cut, repeat one more time if needed. In a half sheet pan, add a parchment paper and pan spray or grease it with shortening; lay down the piggies but not to close from each other because they will raise a little in the oven, leave about ¼ inch apart of each other. In a little bowl whisk one egg with about 1 tsp of evaporated milk and brush the piggies on top. Bake it for 15 minutes.
