In a stand mixer fitted with the dough hook attachment, follow manufacturer instructions for Concha on bag plus 10% butter to make the dough. Mix for 1 minute 1st speed and 8 minutes on medium until gluten window is achieved. Rest dough 20-30mins. Roll dough to ½ inch thick. Spread another 10% soft butter on dough and give it a book fold. Repeat same process twice. Place folded dough on flour dusted tray and cover. Retard overnight.
The next day, bring dough to room temperature- Roll out dough ½ to ¾ inch thick. Cut out three strips and fold.
(Cuernito, Mono): Roll out dough strips to ¼ inch thick and cut and shape as desired
Cuernito (Horn): Cut a 2.5 oz square out of rolled dough, fold corners in to make a triangle and roll to make a horn. Egg wash and bake until golden brown.
Mono (Bow): Cut a 5x5 inch square and twist
Butter percentages come from the mix as 100%. For example, if you used 5 pounds of mix, then 10% of the mix is 8oz soft butter. You would add 8oz soft butter to the bowl, and another 8oz soft butter as the roll in fat. You may also substitute margarine for butter in this recipe (Bakery Essentials EIE SOY Bakers Margarine, 2505397).