If you Mess with the Bull, you get the Horns

That is what they say, Right? Well when you mess with the Panadero at your local panadería, you will get Cuernitos. Named from the horns of the bull, cuernitos are another staple in and panadería. With all the quality mixes that BakeMark supplies it’s customer, the Trigal Dorado Pan Fino mix is another that offers a solution with ease. Not only does it bring the traditional hispanic flavor, but utilizing colors will bring out the vibrance that the culture brings soo much of into your display case.

With BakeMark comes Quality & Versatility

Two things are also true! BakeMark not only provides the highest quality bakery ingredients in the industry. They also provide the largest line of more versatile products as well. Letting you bring in traditional flavors into any bakery. These Cuernitos are just another example of a traditional treat made with a easy and quality mix. Remember, don’t sacrifice the quality in your baked goods, trust the leaders in quality, trust BakeMark. Also check out the Concha Recipe for adding more traditional Hispanic Baked goods in your bakery.



BakeMark Products Used

Brand Product or Type SKU Link
Trigal Dorado Pan Fino Mix 31634
BakeSense All Purpose Shortening 17217
Trigal Dorado Fresh Yeast 35179

Alternate Products Used

Brand Product or Type SKU Link
BakeSense Palm All Purpose Shortening 17220



Mix the dough following the directions provided on each bag of Trigal Dorado Pan Fino Mix for a small batch. Let the dough rest for 15 minutes.


• 1½ LB Granulated sugar • 3 LB All-purpose shortening
• 2 ½ LB Pastry flour • 2 OZ. Whole eggs
• 1 ½ LB Powdered sugar • 2 oz. Baking powder
• 2½ LB Cake flour • Food Coloring of your choice

Mix both sugars and the all-purpose shortening on low for 1 minute, then on medium for 3 minutes. Add the pastry flour and the cake flour. Mix 1 minute on medium or until pasta sticks to sides of the bowl. Add eggs and baking powder. Mix 1 minute on medium. Add food color to desired hue.


  • Divide into 2 ½ oz. pieces and round up. Let the dough rest an additional 15 minutes.
  • Roll dough balls into 9-10” ovals with the long edge of the oval perpendicular to you. Put one ounce of pink pasta in the center of the ovals and roll the pasta flat.
  • Pull apart the long edges of the oval closest to you to form a triangle. Curl the long edges keeping the triangle shape. Turn the triangles over so the pink pasta side is facing down.and the pointy side is closest to you. Starting at the top roll the triangles toward you. Turn the two ends down to form a U shape. Place them on a paper lined baking pan.


Proof for 30-45 minutes. Bake at 375°F until a light golden brown.


Roll the cuernitos in granulated sugar while they are still warm