In the mixer bowl, with the hook attachment, mix all the ingredients and knead for 8 to 10 minutes or until the dough is soft and elastic.
Cover the bowl with plastic wrap and let it rise for 1 to 1.5 hours or until the dough has doubled in volume.

Prepare two baking sheets by lining them with parchment paper.
On a floured surface, roll out the dough to a thickness of 1/8 inch (0.3 cm).
Using a 4-inch (10 cm) cookie cutter, cut out 16 circles, then using a 2-inch (5 cm) cookie cutter, cut out 8 circles.
With the remaining dough, roll it out again and cut a strip 8 inches x 1 inch (20 cm x 2.5 cm).
Cut out 8 squares, then separate the squares along the diagonal to get the 16 triangles for the ears.

On the prepared baking sheets, place 8 large circles.
Place a tablespoon of filling in the center, then brush the edge of the circle with a wet brush and place 2 triangles for the ears.
Place the remaining large circles on top of the others and press the edges lightly.

Using a straw, cut out the nostrils on the small circles that will be used for the snout.
Moisten the area where the snout will be placed and press it lightly.

Roll up small pieces of parchment paper to insert into the nostrils of the snout so that they do not close during baking.

Cover the pig heads with a cloth and let them rise for 1 hour.

Preheat the oven to 350 F (180 C).
Brush the pig heads with beaten egg.
Bake for 20 to 25 minutes.

Remove from the oven and let cool completely.
When the pig heads are cool, mix powdered sugar with a few drops of lemon juice, just enough to make the mixture pliable to work with your fingers.
Make small balls of powdered sugar and place them to make the eyes, then place a raisin in the center.