Print

Bigotes de Azúcar Recipe

Print Recipe

★★★★★

4.6 from 102 reviews

Bigotes de Azúcar are delicate, buttery Spanish pastries shaped like mustaches, featuring a flaky, laminated dough similar to croissants but without an egg wash. Rolled in sugar and brushed with melted butter, these sweet treats are perfect for breakfast or an indulgent snack.

Ingredients

Scale

Dough Ingredients

  • 1 1/2 cups (180g) King Arthur Unbleached Bread Flour, plus more for dusting
  • 2 1/2 tablespoons (31g) granulated sugar
  • 2 teaspoons (6g) instant yeast
  • 3/4 teaspoon table salt
  • 14 tablespoons (198g) unsalted butter, cold; cut into small cubes
  • 1 large egg
  • 1 teaspoon King Arthur Pure Vanilla Extract
  • 1/4 cup (57g) milk, whole preferred

Coating Ingredients

  • 1/2 cup (99g) granulated sugar
  • 4 tablespoons (57g) unsalted butter, melted

Instructions

  1. Make the Dough: In the bowl of a stand mixer fitted with the flat beater attachment, combine the flour, sugar, yeast, and salt. Add the cold butter cubes and mix on low speed until the butter is about the size of peas and the mixture resembles coarse meal, about 3 to 4 minutes.
  2. Prepare Wet Ingredients: In a small bowl, whisk together the egg, vanilla extract, and milk until well combined.
  3. Incorporate Wet Ingredients: Add the egg mixture to the mixer bowl and mix on low speed until the liquid is nearly all incorporated, about 30 seconds. Transfer the dough to a lightly floured surface and finish kneading by hand, sprinkling flour as needed, until you have a soft, slightly sticky dough that is still manageable. You may still see pieces of butter, which is normal. Shape into a 1-inch thick rectangle, wrap tightly, and chill in the refrigerator for at least 3 hours.
  4. First Fold (Laminating): On a lightly floured work surface, roll the chilled dough into an 8 x 15 inch rectangle about 1/8 inch thick, with the short side facing you. Fold the dough in thirds like a business letter: bringing the bottom third up, then folding the top third down over it. This is the first turn.
  5. Second Fold: Rotate the dough 90 degrees, then roll and fold the dough as before. Flour work surfaces and utensils to prevent sticking. If the dough softens, chill briefly before continuing.
  6. Chill: Wrap the dough and refrigerate for 1 to 3 hours to rest.
  7. Third Fold and Overnight Chill: Repeat the rolling and folding process a third time, wrap well, and refrigerate overnight or for at least 8 hours.
  8. Shape the Bigotes: Line a baking sheet with a nonstick baking mat or grease lightly and layer parchment paper on top. Roll the cold dough into a rectangle about 12 x 9 inches, about 1/4 inch thick. Trim edges cleanly. Cut crosswise into four 3 x 9 inch rectangles, then cut each rectangle diagonally to yield 8 triangles.
  9. Form the Mustache Shape: Take each triangle and stretch or roll it out to about 11 inches long. Make a 1/2 inch cut at the wide end center, then roll the dough toward the point loosely. Gently stretch and curve the ends to look like a mustache. Place on baking sheet with the point down so they don’t unroll while baking.
  10. Proof: Cover the shaped bigotes with plastic wrap or a reusable cover and let rise in a warm place until puffy and nearly doubled in size, about 1 1/2 to 2 hours.
  11. Preheat Oven: Preheat your oven to 400°F (204°C) with a rack in the center towards the end of the proofing time.
  12. Bake: Bake the bigotes at 400°F for 5 minutes, then reduce oven temperature to 350°F (177°C) and continue baking for 15 to 20 minutes, rotating the pan halfway, until golden brown on the bottom and light in texture.
  13. Coat with Butter and Sugar: Place 1/2 cup granulated sugar in a shallow bowl. Immediately after baking, brush each warm bigote generously with melted butter, then roll gently in the sugar to coat thoroughly.
  14. Serve and Store: Serve the bigotes fresh for best flavor and texture. Store airtight at room temperature for up to 1 day.

Notes

  • Keep your dough and workspace well floured to prevent sticking during rolling and folding.
  • If the dough becomes too soft, refrigerate it briefly to make it easier to work with.
  • The dough will still have visible pieces of butter after mixing; this is expected and contributes to flakiness.
  • You can shape the bigotes up to the proofing step and refrigerate them overnight to bake fresh the next day.
  • The sugar coating adds sweetness and crunch; don’t skip this step for authentic flavor.
  • Best enjoyed fresh on the day of baking as the pastry will lose its optimal texture if stored longer.

Keywords: Bigotes de Azúcar, Spanish pastry, laminated dough, sweet bread, sugar-coated pastry, buttery pastry, mustache-shaped bread

Find it online: https://messykitchenmagic.com/bigotes-de-azucar-recipe/