Yoyos (Besos) – Mexican Pan Dulce

Yoyos, a delectable classic of Mexican Pan Dulce, are known for their delightful balance of flavors. These sweet breads, sometimes called Enamorados or Ojos de buey, feature a soft and slightly salty interior balanced by a sweet and coconut-coated exterior. This recipe guides you through making these irresistibly charming treats with an optional raspberry jam filling and buttercream.

Ingredients

For the Bread:
🍞 3 cups all-purpose flour
🍬 1/2 cup sugar
🧈 1 stick margarine
🧂 1/4 tsp salt
🥄 2 tsp vanilla extract
🥄 1 tbsp baking powder
🥚 2 eggs
🥛 1/2 cup whole milk (room temperature)
🌾 2 tsp active dry yeast
🥄 2 tsp baking soda

For Raspberry Jam:
🍇 2 cups raspberries (thawed if frozen)
🍬 1 cup sugar
💧 3 cups water
🥄 6 tbsp cornstarch
🔴 Red food colorant

For the Buttercream:
🧈 1 stick (8 tbsp) margarine (room temperature)
🍚 2.5 cups powdered sugar
🥄 1 tsp vanilla extract

Additional Ingredients:
🍬 White sugar
🥥 Sweetened coconut

Instructions

1- Prepare the Raspberry Jam:

• In a pot, combine 2 cups of water, raspberries, and sugar. Bring the mixture to a boil.
• Strain the mixture to remove seeds, and return the liquid to the pot.
• Mix 3 tbsp of water with the cornstarch in a small bowl until smooth. Add this to the raspberry sauce along with a few drops of red food colorant.
• Heat until thickened, stirring constantly. Transfer to a container and let cool completely.

2- Make the Bread Batter:

• Preheat the oven to 380°F (190°C).
• In a mixer, combine 1 cup of flour with sugar, salt, baking powder, baking soda, and active dry yeast. Mix in the margarine until it is incorporated into flour.
• Add eggs, milk, and vanilla extract to the mix, blending until the batter is smooth. Add the remaining flour and continue mixing until well combined.
• Line a baking sheet with parchment paper. Use a scoop to arrange 1/4 cup portions of batter onto the sheet, keeping them 1 inch apart.
• Bake for 15 minutes or until golden brown. Let them cool completely.

3- Prepare the Buttercream:

• Beat margarine until smooth. Gradually add powdered sugar and vanilla extract, beating until the mixture is pale and fluffy.

4- Assemble the Yoyos:

• For a buttery version, spread buttercream on one side and roll it in sugar or coconut.
• For a fruity variation, spread raspberry jam inside, and coat the outside with buttercream, sugar, or coconut.

Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Servings: Makes approximately 12 yoyos
Equipment: Mixer, baking sheet, parchment paper, mixing bowls

Cooking Tips:

• Ensure the batter is well-mixed for a smooth yoyo texture.
• Store extra buttercream and jam in the fridge (jam for up to 10 days, buttercream for up to 15 days).

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Yoyos (Besos) – Mexican Pan Dulce