What you'll need

Directions

Working Method

In the bowl of a stand mixer fitted with the hook attachment, combine 100% Bizcocho mix, 17.5% all-purpose flour, 30% cold water, 17.5% whole eggs, 2.875% active dry yeast and .625% ground cinnamon.  Mix on low speed for 2 minutes and then medium speed for 13 minutes.  Switch to paddle attachment, add 60% bread flour and 70% shortening and mix on low speed for one minute.  Scrape bowl.  Mix on low speed for 2 minutes and then medium speed for 2.5 minutes.  Scrape bowl and mix on low speed for one minute.  Mix until the dough is uniform, the color from cinnamon will vary based on regional preferences; add more or less to desired color.  Divide dough into 2.5 oz. duffs.

TRENZA

Take two dough balls and roll together to form a long oval.  Place pasta in the center and spread out as much as possible.  Roll up dough to form a rectangle.  Using a dowel or rolling pin, roll dough to another oval, maintaining the stripe of pasta in the center.  Cut dough into 3 pieces, leaving them connected at one end, and braid the 3 pieces, pinching them at the end.  Place on a sheet tray and proof until 25% larger.  Bake at 350°F until golden brown and roll in granulated sugar while still warm from the oven.

GIRASOL

Take two dough balls and roll together to form a long oval.  Place pasta in the center and spread out as much as possible.  Roll up dough to form a rectangle.  Using a dowel or rolling pin, roll dough to another oval, maintaining the stripe of pasta in the center.  Using a bench scraper, make little indentations along the top of the dough in half inch intervals then slice the dough piece up the middle the long way.  Form into a circle with the colored pasta portion facing outward.  Place on a sheet tray and make a ball with pasta, place in the center of the round and proof until 25% larger.  Bake at 350°F until golden brown and roll in granulated sugar while still warm from the oven.

CUERNITO

Using one dough ball, roll into a long oval.  Place some pasta in the center of the dough and roll the pasta into the dough, forming a triangular oval shape.  Flip dough over and roll each side edge toward the center on a bias so that the dough piece now forms a point.  Roll up prepared dough like a croissant from the fat part of the triangle toward the center.  Place on a sheet tray and proof until 25% larger.  Bake at 350°F until golden brown and roll in granulated sugar while still warm from the oven.

Pasta Topping

Additional Info

 * Please reach out to Dawn Sales Representative for item number. 

Sweetdough, Cinnamon, Granulated Sugar, Pasta, Pink, Yellow, Cocoa Powder,