Ingredients

Pan Fino Mix 1/50 lb

Guava Filling 1/40 lb

Guava Tradicional Filling 1/38 lb

Dulce de Leche Bakestable 1/38 lb

Mango Filling 1/40 lb

Pina Filling (Pineapple) 1/38 lb

All Purpose Shortening 1/50 lb

Granulated Sugar 1/50 lb

Powdered Sugar 10x 1/50 lb

Mix and Rest

Make up dough following the directions provided on each bag of Trigal Dorado Pan Fino Mix. After mixing the dough, rest it for 15 minutes keeping the dough temperature at 80ºF.

Scale and Round

Scale into 2 ½ oz. pieces and round. Rest for 15 minutes. These dough balls may be refrigerated for up to 24 hours.

Roll and Fill

Place on a donut frying screen and roll them to an elongated oval shape. Place pasta topping or your choice of Trigal Dorado Fillings in the center of the oval. Gently fold the dough over the filling and seal the edges. To make pasta, using a paddle, mix 4 lbs. of BakeSense Granulated Sugar , 4 lbs. of Westco Powdered Sugar 10X and 8 lbs. of BakeSense All Purpose Shortening for 1 minute in low speed. Scrape down well and mix for 3 minutes in high speed. Then, add 5 lbs. of pastry flour and 5 lbs. of bread flour, and scrape the bowl well again. Mix for 1 minute in low speed. Color as desired.

Proof, Bake and Finish

Place them with the seam down on a lined baking sheet, proof for 20-30 minutes. Bake them at 375ºF until light golden in color, then roll them in BakeSense Granulated Sugar.

Recipe courtesy of BakeMark