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 100 ml of lukewarm water

 500 gr of piloncillo

 ¼ tbsp ground cinnamon

 ¼ tbsp powdered anise

 2 cloves

 850 gr of wheat flour

 12 grams of baking soda

 10 gr of baking powder

 150ml vegetable oil

 2 eggs

 tbsp of sugar

 To activate the yeast:

 ¼ tbsp sugar

 25 ml of water

 tablespoon of wheat flour

 5 gr of instant dry yeast


 1. Start the recipe, mixing in a bowl the 25 ml of warm water, the yeast, the ¼ teaspoon of sugar, and the ¼ teaspoon of wheat flour.  Mix until well integrated and let rest for 15 minutes.

 2. In a pot, put the 100 ml of water and the piloncillo, mix and cook over medium heat without stopping to move.

 3. You must mix very well and cook until you get a syrup-like consistency, without lumps.  Add the cloves, cinnamon powder and anise powder.  Mix and reserve.

 4. Let rest and then remove the scent nails.

 5. On your kitchen counter, add the flour, baking soda, and baking powder.  Stir well to distribute, then form a volcano.

 6. Add the vegetable oil, an egg and the activated yeast.

 7. Now, add the already warm piloncillo and mix until you get a homogeneous and uniform mass.  You must knead for approximately 10 minutes.

 8. If you notice that your dough is dry.  add a little water and mix.  Shape your dough into a ball, cover with plastic wrap, and let rest for 30 minutes in the refrigerator.

 9. Meanwhile, preheat the oven to 180°C.

 10. Extend your dough on your previously floured kitchen counter and flatten with a rolling pin.

 11. With a pig-shaped cutter, cut all the dough.

 12. Transfer the pigs to a tray lined with parchment paper and brush with egg.  Bake for 15 minutes at 180°C.

 13. Get out of the oven, let cool and taste.

 14. Enjoy!