Besos Mexican Sweet Bread Kisses
Spongy sweet bread of two joined balls topped with icing sugar.
About this recipe
Besos are a soft, spongy sweet bread from traditional Mexican bakeries, formed by two small balls of enriched dough joined at the centre as if giving a kiss, topped with a dusting of icing sugar that gives them their snowy, delicate appearance. Their crumb is tender and airy thanks to the vegetable fat and egg, and their flavour is subtle and milky, ideal for pairing with hot chocolate or black coffee.
History & Origin
Besos form part of the vast repertoire of Mexican sweet bread consolidated between the seventeenth and nineteenth centuries under the influence of French and Spanish bakers who settled in the colonial cities of the viceroyalty. With more than 2,000 varieties documented by the INAH, Mexican sweet bread is one of the most varied in the world. Besos represent the most delicate strand of this tradition and are found in virtually all neighbourhood bakeries in central Mexico, baked fresh before dawn to be ready at six in the morning.
Estimated cost
£3.00
Total cost
£0.19
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
180
Calories
4g
Protein
26g
Carbohydrates
7g
Fat
0.5g
Fibre
120mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Dissolve the yeast in the warm milk with a teaspoon of sugar. Leave to rest for 10 minutes until frothy.
💡 If the yeast does not froth it is dead - use fresh yeast.
- 2
Mix flour, sugar and salt. Make a well and add the eggs, shortening and yeast mixture. Knead for 10 minutes until you have a soft, elastic dough.
- 3
Shape into a ball, place in a greased bowl, cover with a damp cloth and prove in a warm place for 1 hour until doubled in size.
- 4
Divide the dough into 32 portions of ~30 g. Shape into smooth balls. For each beso, place two balls touching on the greased tray. Prove for a further 30 minutes.
- 5
Preheat the oven to 180°C. Bake for 18-22 minutes until lightly golden on the base but pale on the surface.
- 6
Remove from the oven and leave to cool completely. Dust generously with icing sugar just before serving.
💡 Icing sugar goes sticky if applied while still warm.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 736+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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