Besos (Kisses) – A Mexican Sweet Bread
I’ve borrowed the recipe to these little Mexican breads, called Besos, from Joseluis Flores’ new cookbook “Dulce: Desserts in the Latin-American Tradition“. There were some slight adjustments. Rather than Besos (which means “kisses”), I’m calling my batch Besitos (“little kisses”) because I made them smaller than what was instructed out of personal preference.
Sometimes these Besos are called cookies and then other times referred to as sweet breads. They were definitely more bread related than a cookie. The Chef of Dulce accurately describes them as “almost scone like breads”. They are not donut-like or as sweet as they look. These tasty little breads are versatile in that you can use your favorite marmalade/jams/preserves, choose to coat them in sugar or not. They’re perfect to serve for brunch and enjoy with your cup of java, tea or maybe a cozy mug of Mexican hot chocolate!
- There was an omission of the oven temperature in this recipe. Preheat oven to 350 degrees and baked for 10-13 minutes when using my smallest cookie scoop (3/4 teaspoon) to measure out the dough portions.
- When incorporating both the wet and dry ingredients together, the directions instruct to mix on medium speed for 15-20 minutes. This was a long time and I worried the batter/dough would get tough. Cut that mixing time down to 3-5 minutes.
- When coating the breads, a nice addition could be to add some cinnamon to the granulated sugar that you roll the butter-coated bread in.
- Used apricot marmalade as the filling for most of the besos. Also tried a cranberry relish.
Makes about 30 breads or 15 sandwiched Besos
(Note: Yield will vary depending on the size you make the breads)
For the breads:
3/4 cup (1 1/2 sticks butter, softened but still firm)
3/4 cup granulated sugar
4 cups all-purpose flour
2 teaspoons active dry yeast
1 1/2 tablespoons baking powder
2 tablespoons vanilla extract
For the filling and coating:
1 1/2 cups marmalade or jam
1 cup butter, melted (for coating)
2 cups granulated sugar (for coating)
In the bowl of an electric mixer with paddle attachment, cream the butter and sugar until fluffy and pale yellow. Add the eggs one at a time, mixing until combined after each addition.
In another large bowl, combine the flour, yeast, and baking powder. Add the flour mixture, 1 cup of water, and the vanilla extract to the butter mixture and mix on low speed until combined. Then mix on medium speed until the dough becomes smooth and soft, with a thick, batter-like texture, 15-20 minutes (my results differed – I mixed for a total of 3-5 minutes).
Preheat the oven to 350 degrees.
Using a 2-ounce ice cream scoop or a 1/4 cup measuring cup, scoop half spheres of dough 2 inches apart onto a nonstick baking sheet or line the baking sheet with parchment paper. Bake for 15-20 minutes or until golden brown (Your time will vary depending on how large your dough spheres are. I used a small cookie scoop that measured 3/4 teaspoon and baked between 10-13 minutes). Let the small breads cool completely.
Spread about 1 tablespoon of marmalade or jam on the bottom-side of one bread. Place another small bread, flat side against the filling to assemble the beso. Using a pastry brush, coat the assembled besos with melted butter. Roll into sugar and , tap off the excess sugar.
Store in an airtight container.