Marranitos (Mexican Pig Pan Dulce)

A pile of marranitos placed on a white plate with two coffee mugs on the side.

Marranitos (Mexican Pig Pan Dulce)

These Marranitos melt in your mouth with warm spices and rich piloncillo flavor. They’re chewy, slightly crispy around the edges, and just as easy to make as they are to enjoy.

Course Dessert

Cuisine Mexican

Prep Time 30

Cook Time 12

Total Time 42

Servings Marranitos

Calories 238kcal

Author Ana Frias

Ingredients

3 ½ cups all-purpose flour (455 grams)
½ teaspoon fine grain salt
1 teaspoon baking soda
1 ½ teaspoon ground cinnamon
½ teaspoon ground ginger
½ cup (98 grams) piloncillo (or dark brown sugar) shaved until fine consistency (see notes below)
⅔ cup molasses (225 grams)
1 large egg room temperature
3 Tablespoons evaporated milk (45 ml)
2 teaspoons vanilla extract
2 Tablespoons unsalted butter (28 grams) softened at room temperature
1 large egg (to brush the cookies) room temperature
extra flour for kneading the dough

Instructions

Make the dough

In a large bowl, whisk together the flour, salt, baking soda, cinnamon, and ground ginger. Set aside.
IIn a separate large bowl, add the shaved piloncillo (or dark brown sugar), molasses, 1 egg, evaporated milk, vanilla extract. Using a spatula or your hands, mix until all ingredients are incorporated.
Make the dough: Gradually add the dry ingredients to the wet mixture. Mix with a spatula or your hands until a dough starts to form. If the dough is be a bit sticky—add a little extra flour (a tablespoon at a time) until it's soft but manageable.
Note: the dough will be a little sticky due to the molasses but it should not leave any residue on your hands when handling it.
Shape the dough into a flat square disk, wrap in plastic wrap, and refrigerate the dough for at least 2 hours.

Bake

Preheat your oven to 350ºF (175ºC) and line 2 baking sheets with parchment paper.
Lightly flour your work surface, place the dough on your surface then sprinkle a little more flour on top of the dough. Roll out the dough to about ¼ to ⅓ of an inch.
Use a pig-shaped cookie cutter (around 5 to 6 inches) to cut out the cookies. Place them on the baking sheets, leaving a little space in between. Bring together the scraps, re-roll the dough and cut out more cookies.
Beat the second egg in a small bowl. Lightly brush the tops of the cookies with the egg wash to give them a nice shine.
Bake for 12 to 15 minutes, or until the edges are set and the tops look slightly firm. They should still feel soft in the center—they’ll continue to set as they cool.
Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

How to Grate Piloncillo with a Knife:

Place the piloncillo cone on a sturdy cutting board. Make sure it’s secure so it doesn’t roll around.
Use a large, sharp chef’s knife. Holding the cone steady with one hand, use the other to carefully slice off thin layers from the edge of the cone. You’re basically shaving it down.
Continue slicing thin layers until you have the amount you need. It’ll look like little flakes or shavings.

Extra Notes:

If the mold sticks to the dough, dip it into flour to coat it lightly.

If you're kneading by hand, add about 1 to 2 tablespoons more milk as it may become drier. When knead with a mixer, less liquid is needed.

Brushing the pigs with eggs gives that "barnish" to the bread.

The dough's texture is like a paste and not like a cookie dough.

When baking the bread, it's ready when you touch it in the middle and it bounces back. Don't leave it in the oven too long as it will become dry and more crispy.

Storing

To store marranitos: keep them in an airtight container at room temperature for 3 days, then transfer to the fridge or freezer. I recommend freezer.
To freeze: make sure the marranitos are completely cooled, and then transfer them to an airtight container lined with wax or parchment paper or freezer-safe bag before storing them in the freezer for up to 2 months. Once ready to eat, simply thaw out at room temperature and enjoy!

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