What you'll need

Directions

Working Method

In a stand mixer fitted with the dough hook attachment, follow manufacturer instructions 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 8 oz of 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.

Shapes

(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