Baking Classics: Buttermilk Marranitos

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Baking Classics

The Technique

Buttermilk Marranitos

Gingerbread cookies filled with molasses & spice have long been a Christmas tradition in many cultures. One of the most iconic versions are marranitos, Mexican gingerbread pigs. A relatively classic dough with hints of canela en polvo & allspice scent this formula flawlessly while buttermilk adds good twang & helps protect the texture of this rolled cookie favorite. Buttermilk Marrantios are a standard item that may be found in bakeries across the region. Learn how to make this fresh & fun cookie in your very own kitchen. 

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Buttermilk Marranitos
makes about 4 1/2 dozen

 1/2 cup softened butter
1/2 cup dark brown sugar
2 eggs, divided
2 3/4 cups all purpose flour
1 1/2 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground allspice
3/4 tsp baking soda
1/2 tsp kosher salt
1/4 cup molasses
1/4 cup buttermilk

Cream the butter & the brown sugar in an electric stand mixer on Medium speed until light & airy, about 4 minutes. Add one egg & blend until the yellow disappears. Stop the mixer occasionally & scrape down the sides with a rubber spatula. Whisk together the flour, the cinnamon, the ginger, the allspice, the soda & the salt in a small bowl. Add to the butter mixture alternately with the molasses & the buttermilk. Mix on Medium-Low just until the flour is blended. Divide the dough in half & form two discs. Wrap each disc in plastic. Chill 30 minutes or up to 2 days.

Preheat the oven to 350 degrees. Roll each dough disc to a 1/4-inch thickness on a lightly floured surface. Cut shapes with a 3 x 1-inch pig-shaped cookie cutter. Place 3/4 inch apart on parchment paper-lined baking sheets. Whisk together the remaining egg & a dabble of water in a small bowl. Pour the mixture through fine wire mesh sieve & swipe over the dough using a pastry brush. Bake 8 to 9 minutes or until puffed & set. Cool completely.

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How To Make Buttermilk Marranitos

Buttermilk Marranitos are a traditional Mexican holiday cookie. The dough is often cut into large shapes however any size piglet cookie cutter may be used. The buttermilk in this particular formula not only offers good flavor but the acid aides in tenderizing the dough since it may be rolled several times in order to yield as many shapes as possible. Look to Baking Classics: Gingerbread Cookies for more comprehensive visuals & guidance in blending the dough, if necessary. 

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A few pieces of equipment will be necessary in order to complete the task. Read through the recipe before beginning. Here’s what you should know.

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No. 1

 Cream the butter & the sugar in an electric stand mixer on Medium speed until light & airy, about 4 minutes. Add one egg & blend until the yellow disappears. Stop the mixer occasionally & scrape down the sides with a rubber spatula. Whisk together the flour, the cinnamon, the ginger, the allspice, the soda & the salt in a small bowl. Add to the butter mixture alternately with the molasses & the buttermilk. Mix on Medium-Low just until the flour is blended. Divide the dough in half & form two discs. Wrap each disc in plastic. Chill 30 minutes or up to 2 days.

Buttermilk-Marranitos-Rebecca-Gordon-Editor-In-Chief-Buttermilk-LIpstick-Culinary-Entertaining-Techniques-RebeccaGordon-Pastry-Chef-Cooking-Class-Birmingham-Alabama

No. 2

Preheat the oven to 350 degrees. Roll each dough disc to a 1/4-inch thickness on a lightly floured surface. Cut shapes with a 3 x 1-inch pig-shaped cookie cutter. Place 3/4 inch apart on parchment paper-lined baking sheets.

Buttermilk-Marranitos-Rebecca-Gordon-Editor-In-Chief-Buttermilk-LIpstick-Culinary-Entertaining-Techniques-RebeccaGordon-Pastry-Chef-Cooking-Class-Birmingham-Alabama

No. 3

 Whisk together the remaining egg & a dabble of water in a small bowl. Pour the mixture through fine wire mesh sieve & swipe over the dough using a pastry brush. 

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No. 4

Bake 8 to 9 minutes or until puffed & set. Cool completely. 

The Tune
“How Glad I Am” Aretha Franklin

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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