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Tag Archives: Pan dulces

Edible Valentine Type: Besos

14 Tuesday Feb 2017

Posted by andrejabrulc in Mexican cuisine, Typography

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Besos, Children's Activities in Mexico, Day of Love and Friendship, Joseluis Flores, Pan dulces, Recipe, Valentine's Day, What's in Mexico

I created a Valentine feast for my family in Slovenia two years ago – a series of typographic cookies inspired by my research on Mexican pan dulce (‘sweet bread’), published on my main blog under ‘MEXICO Project‘, which proved to be extremely well-visited from all over the world [see the article]. The idea was based on a particular variety of pan dulce, called besos (‘kisses’), which are especially popular in Mexico for Día de San Valentin (‘Valentine’s Day’), or more commonly known as Día del Amor y la Amistad (‘Day of Love and Friendship’). The idea was then further expanded into a typographical feast in 5 languages (English, Spanish, Slovene, Italian, German) using the words ‘love’ and ‘kisses’ as the basis for the project [see the article].

A typographic Valentine feast in 5 languages / © Andreja Brulc

A typographic Valentine feast in 5 languages / © Andreja Brulc

Description: Besos

According to Joseluis Flores – the Mexican-American Pastry Chef of the award-winning restaurants Deseo (Scottsdale) and Douglas Rodriguez Cuba (Miami) – who includes the besos recipe in his excellent book Dulce: Desserts in the Latin-American Tradition:

Besos have become one of my favourite Mexican breads and are a fun recipe to make with my children. [Flores 2010: 66]

A beso, as described by Flores, is made of two round domes, almost scorn-like breads, ‘kissing’ each other through a thin layer of jam – strawberry, apricot, raspberry or pineapple or flavour of your preference – sandwiched in between and coated with butter and granulated sugar. Although besos are popular on holidays such as Valentine’s Day, they are also eaten, like other pan dulce, at breakfast or as an afternoon snack. Besos have been cited in print since at least the 1930s [Popik, in The Big Apple].

Besos ('kisses'), a typographic Valentine feast with pan dulce / © Andreja Brulc

Besos (‘kisses’), a typographic Valentine feast with pan dulce / © Andreja Brulc

Recipe: Besos

1. Measurement Systems

I borrowed, and slightly adapted, the recipe from Joseluis Flores’ book, but since the book was published in the USA, the recipe uses USA cups – the American method for measuring liquid or dry ingredients. Conversions to grams – the metric unit system used nowadays in the UK (although imperial units are still to be found) and Europe, as well as other parts of the world (which were not part of British Empire) – are listed on the side. Generally speaking, if grams are not used, I use GoodtoKnow for conversions. Be aware – if you are a user of the metric unit system – that the American method is, indeed, very complex, as conversions to grams for liquids produce different results to those for dry ingredients, so below calculations are not my mistakes!

Furthermore, I converted tablespoons and teaspoons into grams if dry ingredients (dry yeast, baking powder) are used, and into millilitres if liquids (vanilla extract). These measurements are commonly understood in the UK as these measuring utensils are part of every kitchen that loves home baking, but they are, nonetheless, confusing for other users! Of course, to make things even worse, US tablespoons and teaspoons are slightly less than those in the UK when converted to grams or millilitres (e.g. 1 US tablespoon = 13 g / 13 ml, while 1 metric tablespoon = 13.19 g / 13.18 ml)! I use Aqua-Calc, as it does allow you to convert both USA and metric table-and-tea-spoon measurements. I find Cafe Fernando as a source for conversion tables also very useful.

2. Ingredients

The recipe makes about 30 pieces of ‘dome’ breads or 15 ‘sandwich’ besos (NOTE: the size of besos depends on the size of your ice-cream scoop for shaping the breads as mine produced 24 pieces or 12 besos based on the ingredients below)

For the ‘dome’ breads:

• 170 g (3/4 cup) butter, softened but still firm
• 150 g (3/4 cup) granulated sugar
• 3 eggs
• 570 g (4 cups) all-purpose flour
• 8 g (2 teaspoons) active dry yeast
• 20.7 g (1 1/2 tablespoons) baking powder
• 26 ml (2 tablespoons) vanilla extract

For the filling and coating:

• 360 ml (1 1/2 cups) marmalade or jam (raspberry or flavour of your choice)
• 225 g (1 cup) butter, melted (for coating)
• 400 g (2 cups) granulated sugar (for coating)

3. Instructions

• In a bowl, cream the butter and sugar until fluffy and pale yellow with an electric mixer. Then add the eggs one at a time, mixing until all combined.

• In a larger bowl, combine the flour, yeast, and baking powder. Add the flour mixture, approximately 236 ml (1 cup) of water, and the vanilla extract, to the butter and sugar 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, for *15–20 mins. (*NOTE: I did the mixing for 5 mins taking the advice of Tennie Cakes).

• Using an ice cream scoop (*2-ounce ice cream scoop or a 1/4 cup measuring cup), scoop half spheres of dough at least 5 cm (2 inches) apart onto a non-stick baking sheet or line the baking sheet with parchment paper. (*NOTE: The measurement of the scoop comes to approximately 55 g, but the one I used, available in my mum’s kitchen drawer, seems larger as, already mentioned above, I only got 24 pieces instead of 30).

• Preheat the oven to 180°C (350°F or Gas Mark 4). Bake for *15–20 minutes or until golden brown. Let cool completely on a rack. (*NOTE: Your time will vary depending on how large your ice cream scoop is, i.e. your dough ‘domes’. As a rule of thumb, I would set the timer at 15 mins and then, after 15 mins, decide whether further cooking is needed, once the non-pointed tip of the knife is stuck in one of them. As my preference is that they are not over-cooked, as they still cook (harden) a bit after being taken out of oven, like biscuits, I would keep an eye on from 15 min onwards. Just make sure that they are lighter as opposed to darker golden brown).

• Spread the bottom piece of dome with about *1 tablespoon of marmalade or jam, then top it with another piece. Repeat until you assembled all pieces into besos. Coat the assembled besos with softened butter using a pastry brush or your fingers, then roll each in sugar, tapping off the excess. Store in an airtight container. (*NOTE: Use your own judgement – if your marmalade or jam is thick, then obviously the filling won’t run out of the beso. Some people prefer more filling to bread, some more bread to filling).

Bibliography

  1. Flores, Joseluis. 2010. Dulce: Desserts in the Latin-American Tradition. New York: Rizzoli. 66.
  2. Popik, Barry. 2008. “Besos: Mexican pastry – kisses.” The Big Apple. 23 Jan 2008. Article [Accessed 5 Feb 2017].
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6 Jan: Día de los Reyes (‘Three Kings’ Day’)

06 Friday Jan 2017

Posted by andrejabrulc in Celebrations and Fiestas, Games and Activities, Mexican cuisine

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Children's Activities in Mexico, Festivals in Mexico, Nativity Scene, Oaxaca, Pan dulces, Rituals, Rosca de reyes, Sharing a Rosca, Spanish Colonial Legacy, Three Kings' Day, What's in Mexico

Event

• 6 Jan: Día de los Tres Reyes Magos, or short, Día de los Reyes (‘Three Kings’ Day’ / ‘Three Magi’s Day’ / ‘Three Wise Men’s Day’ / ‘Epiphany’) – Observance/nationwide. A feast day commemorating the visit of Jesus Christ by the Three Kings (Melchior, Caspar, and Balthazar) on the 12-day after his birth, bringing him gifts of gold, frankincense and myrrh. Although, officially, the end of the Christmas season in Mexico – starting with celebrations related the patroness of Mexico on Día de Nuestra Señora de Guadalupe (‘Feast of Our Lady of Guadalupe’) (12 Dec) – the season is not really over until Día de la Candelaria (‘Candlemas Day’) (2 Feb).

Rituals: Gifts for Children

The day is also a joy for all Mexican children as they traditionally receive gifts at Epiphany rather than at Christmas. During the days preceding the Three Kings, children write letters to them requesting their presents. The night before the Three Kings, the figures of the Magi are placed in the nacimiento (‘nativity scene’).

Nativity Scene at Colegio Motolinia De Antequera, Oaxaca, Mexico / Andreja Brulc

A nativity scene at Colegio Motolinia De Antequera, Oaxaca, Mexico / © Andreja Brulc

In some parts of Mexico, like in Oaxaca, children traditionally leave their letters in their shoes by the doorway – or another strategic place they may consider auspicious as a place of visit – stuffed with a bit of hay to feed the animals (camel) on which the Kings arrive. When children wake up the following morning, their gifts appear in place of the hay.

In other parts, children send their note in a helium balloon into the sky, explaining why they have been good or bad that year and listing the gifts they would like to receive if deemed worthy.

Nowadays, like Santa Claus in the States (or Father Christmas in Europe) – a recent importation to Mexico as some children receive presents from Santa Claus too – the Kings tend to leave their gifts under the Christmas tree.

Pan dulce: Rosca de Reyes

Furthermore, for the Three King’s day, it is a tradition to eat pan dulce (‘sweet bread’) called Rosca de Reyes. The bread is decorated with piña (‘pineapple’) and higos (‘figs’) [for recipe click here].

Home-made Rosca de Reyes, Oaxaca, Mexico / Andreja Brulc

A home-made Rosca de Reyes, Oaxaca, Mexico / © Andreja Brulc

El muñeco (‘a tiny plastic figure’) of baby Jesus is hidden inside the bread. The tradition of placing a trinket into the bread is ancient. The baby Jesus, when hidden in the bread, represents the flight of Jesus from King Herod’s evil plan to kill all the babies that could be the prophesied Messiah. The person, who gets the baby Jesus, is considered as the godparent of Jesus for that particular year! He or she must take the figurine to the nearest church on Día de la Candelaria (‘Candlemas Day’) (2 Feb). In Mexican culture, the person also has to organise a party and provide tamales and atole de leche or chocolate de leche (‘milk chocolate’) for the guests.

Commercially-made Rosca de Reyes still in the box, Oaxaca, Mexico / Andreja Brulc

A commercially-made Rosca de Reyes still in the box, Oaxaca, Mexico / © Andreja Brulc

Commercially-made Rosca de Reyes out of the box, Oaxaca, Mexico / Andreja Brulc

A commercially-made Rosca de Reyes out of the box, Oaxaca, Mexico / © Andreja Brulc

I found my home-made Rosca in one of the houses on the Calle de Porfirio Diáz in Oaxaca. I could not resist the lovely cinnamon and orange smell that came out of the house onto the street!

Home-made Rosca de Reyes in a glass display case by the entrance of a house on the Calle de Porfirio Diáz, Oaxaca, Mexico / Andreja Brulc

A home-made Rosca de Reyes in a glass display case by the entrance of a house on the Calle de Porfirio Diáz, Oaxaca, Mexico / © Andreja Brulc

I was especially amazed by the large Rosca women of the house had made for the party that was seemingly about to take place. The courtyard smelt absolutely delicious!

A large home-made Rosca de Reyes in the courtyard of a house on the Calle de Porfirio Diáz, Oaxaca, Mexico / Andreja Brulc

A large home-made Rosca de Reyes in the courtyard of a house on the Calle de Porfirio Diáz, Oaxaca, Mexico / © Andreja Brulc

Game: Sharing a Rosca

Sharing a Rosca with your family, friends, neighbours or colleagues is really a fun and exciting way of socialising. Everyone ‘fears’ to cut a piece as it may contain el muñeco – except for the very young kids, who are more than happy to have a toy!

The child is sharing a Rosca de Reyes with his mum, Oaxaca, Mexico / Andreja Brulc

The child is sharing a Rosca de Reyes with his mum, Oaxaca, Mexico / © Andreja Brulc

I shared my Rosca with my Mexican friends. We all had a go after la comida – the main meal in Oaxaca that normally takes place around 3 pm. I was honoured to have the first go – I was lucky but only for a centimetre as the next piece contained ‘the thing’.

A muñeco found in the Rosca de Reyes, Oaxaca, Mexico / Andreja Brulc

A muñeco found in the Rosca de Reyes, Oaxaca, Mexico / © Andreja Brulc

The child is surprised at finding a muñeco in his piece of the Rosca de Reyes, Oaxaca, Mexico / Andreja Brulc

The child is surprised at finding a muñeco in his piece of the Rosca de Reyes, Oaxaca, Mexico / © Andreja Brulc

It turned out, as I was told, that a commercially made Rosca contains more figures that a traditionally home-made one. Also, the larger the Rosca, the more figures can be found. The one I bought had none, but it surely outdid the commercial one on its fragrance and flavour!

Of course, after a few muñecos were found in pieces, it was bound to be my next turn! And sure it was! I am still to stage a party for my friends in London!

Another muñeco found in the Rosca de Reyes, Oaxaca, Mexico / Andreja Brulc

Another muñeco found in the Rosca de Reyes, Oaxaca, Mexico / © Andreja Brulc

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