Mix dough according to manufacturer's 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 20-30 mins. Roll doughto 1/2" 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" thick. Cut out three strips and fold.
Cuernito (Mono): Roll out dough strips to ¼" 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 5"x 5" inch square and twist.
* Please reach out to Dawn Sales Representative for item number.
Sweetdough, Red, Danish