Marranitos
What you'll need
2505496: 2 pounds Bakery Essentials EIE Soy All Purpose Shortening 50#
2506519: 1 pound, 8 ounces Bakery Essentials Black Strap Cane Molasses 60#
141291: 1 pound Domino Dark Brown Sugar 50#
235317: 1 pound, 8 ounces DDA Pasteurized Whole Egg Frozen 30#
2508911: 6 ounces Bakery Essentials Ceylon Cinnamon Coarse 5#
435926: 10 pounds Dawn Exceptional R&H RichCreme Vanilla Cake Base 50#
1 lbs. 8 oz. -
All Purpose Flour
590902: 1.5 ounces DDA Double Acting Baking Powder 10#
Up to 12 oz. -
Cold water
Directions
Working Method
In a stand mixer fitted with a paddle attachment, cream together shortening, molasses, sugar, and eggs until no lumps remain. Add in the eggs and mix until fully combined, scraping down the bowl often. Add the cake min, flour, and baking powder and mix until a dough forms, scrape the bowl, and mix for another 30 seconds. If dough is too stiff, add additional water little by little until desired consistency is reached. Roll dough to ¼ inch thick, cut into pig shapes, egg wash, and bake at 350F until golden brown.
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Marranitos
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