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.
(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