BESOS (KISSES) – A MEXICAN SWEET BREAD

By efriend

Makes about 30 breads or 15 sandwiched Besos
(Note: Yield will vary depending on the size you make the breads)

Ingredients

• For the breads:
• 3/4 cup (1 1/2 sticks butter, softened but still firm)
• 3/4 cup granulated sugar
• 3 eggs
• 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)

Preparation

Step 1

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.