Puerquitos (Marranitos Pan Dulce)

Homemade puerquitos pan dulce on a plate
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These tender Puerquitos are made with cinnamon, brown sugar, cocoa powder, and a hint of maple. 


For the Pan Dulce

  • 2 cups all-purpose flour
  • 2 teaspoons cocoa powder
  • 4 teaspoons baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon kosher salt
  • 1/2 cup dark brown sugar
  • 1/2 cup unsalted butter, cold and cut into pieces
  • 2 teaspoons maple syrup
  • 1/2 teaspoon pure vanilla extract
  • 1/3 cup plus 2-3 tablespoons milk

For the Glaze

  • 1/2 cup powdered sugar
  • 1/4 teaspoon pure vanilla extract
  • 34 teaspoons milk


Combine the dry ingredients. In the bowl of a food processor, combine the flour, cocoa powder, baking powder, cinnamon, salt, and brown sugar. Pulse everything together a few times until combined. 

Add the butter. Cut cold butter into chunks and then add to the food processor. Pulse a few times until the butter has been worked in and the mixture resembles coarse breadcrumbs.

Add wet ingredients. With the food processor running, add the maple syrup, vanilla, and 1/3 cup of milk. Stop the food processor and pulse it a few times.

Adjust the amount of milk. If the pan dulce mixture still looks dry, add more milk 1 tablespoon at a time until it forms a dough that clumps into a ball. (See photo in the blog post for an example.) Pulse the mixture after adding each tablespoon of milk.

Chill. Divide the dough in half and wrap each half in saran wrap, gently pressing it into a disc shape. Chill for 30 minutes.

Preheat the oven to 350F. Line a cookie sheet with parchment paper or a silpat.

Shape the puerquitos. On a lightly floured surface, roll out the dough to about 1/4 inch thickness and cut out the shapes with your cookie cutter. Gather scraps of dough and shape them into a ball, then roll that dough out and repeat the process. Place the shaped dough on your cookie sheet, leaving about 2 inches of space between each pan dulce. (Note that you will need to bake your pan dulce in 2-3 batches.)

Bake. Place the cookie sheet in the oven and bake the puerquitos for 10-12 minutes, until they are lightly golden brown. Don’t overbake them or they will be hard.

Make the glaze. While the pan dulce is baking, make the glaze by combining the powdered sugar, vanilla, and milk in a medium bowl. Stir briskly with a spoon until you have a smooth, thick, yet pourable glaze.

Glaze the puerquitos and cool. When the pan dulce comes out of the oven, glaze each pan dulce using a pastry brush. Set aside to cool and set for at least 30 minutes.

Keywords: pan dulce recipe, marranitos, cochinitos