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This Besos Pan Dulce recipe is sponsored by Imperial Sugar. Thank you for supporting the brands I love that make this website possible.

Are you missing walking comfortably through the panaderia? Oogling those glass cases of delicious pan dulce, zeroing in on a piece that is just for you? You test the tongs by snapping them together “clack-clack!” They work!

Will you go for the chocolate concha this time? The marranito? The mantecada? Since it’s a bit difficult to stop and enjoy the pan dulce during this time, why not make it at home?

Related recipe: Cinnamon Apple Tamales

I made “besos” for my family last week and they were a hit. This pastry is named for “kissing” two pieces of sweet bread, sealing them with a layer of strawberry preserves and coating them with sugar or finely shredded coconut. They were the perfect treat to enjoy with a hot cup of coffee. Just like at the Mexican coffee shop we frequented a few months ago.

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Besos Pan Dulce

Besos Pan Dulce

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  • Author: Ericka Sanchez
  • Prep Time: 75 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 12 1x
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Description

A beso, or “kiss” is a popular sweet bread sold in Mexican bakeries.  Named for “kissing” together two breads covered in pink sugar and sometimes coconut, this fun treat is also known as yo-yos, as it also resembles the shape of the popular children’s toy.

Ingredients

Scale
  • 4 cups all-purpose flour, sifted
  • 1/2 teaspoon salt, sifted
  • 1 cup vegetable shortening, melted and cooled
  • 2 teaspoons yeast
  • 1 1/2 cup warm water (110° F), divided
  • 1/4 cup strawberry syrup
  • 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
  • 1 cup strawberry preserves

Instructions

  1. Sift together flour and salt in the bowl of stand mixer with a hook attachment.  Add shortening and mix on low speed for 7-10 minutes, scraping down the sides of the bowl. Mixture should resemble wet sand. 
  2. Stir together yeast and one cup water in a small bowl. Set to the side for 10 minutes or until mixture begins to foam.
  3. With the mixer still running, add yeast and water mixture in a slow stream.   Add remaining water and continue mixing on low until dough is smooth and does not stick to the bowl; about 10 minutes.
  4. Remove dough from mixer and place on a lightly oiled working surface.  Knead a few minutes with your hands; approximately 5-7 minutes. Transfer to a large bowl and cover with plastic wrap.  Let dough rise for 30 minutes in a warm area of your kitchen.
  5. Punch out dough and knead for 5 minutes.  Divide dough into 24 pieces and roll each piece into a ball.  Arrange in two large baking sheets approximately 2 inches apart.  Cover with clean kitchen towels;
  6. While dough balls rise, preheat oven to 400° F.  Bake for 13-15 minutes or until bottoms of breads are golden brown.  Tops will be white.  Remove from oven. Let cool for 5 minutes.
  7. In a working surface, place strawberry syrup and sugar in separate shallow bowls.  Quickly and carefully, lightly dip smooth sides of breads into strawberry syrup then immediately cover with sugar.  Set aside to on a serving plate and let sugar and syrup set for a few minutes.
  8. Spread strawberry preserves on flat sides of breads.  Sandwich two breads together to make a “kiss”. Repeat with remaining breads.  Serve and enjoy.