Would you like to go in a culinary tour of Latin America? Now you can! Thanks to the lovely Joan during the next 10 weeks we’ll be visiting 10 countries of our big and beautiful American continent with her Culinary Tour 2010. I am very happy that Mexico is the first stop of this tour. I’d love to show you around the whole country and invite you to sample foods from every region and corner of the country. However, that would be impossible to do in just one post. We would have to spend countless years to explore it and we don’t have that kind of time.
That’s why before we catch the plane to our next stop in the tour, I want to take you out to breakfast in my hometown, Mexico City. One of my favorite places to eat, or just sit down with a delicious cup of coffee or chocolate caliente is Los Bisquets Obregón. Their bread is one of the most delicious I’ve ever had, but my favorite thing is their bisquets—a soft roll that is a little sweet, a little savory and is very popular in Mexican panaderías.
Versatile Breakfast Rolls
In the past I’ve already talked about bisquets and how much I love them, but I had never made them myself. I used to buy them at the Mexican market, but Jon noticed several months back that they stopped making them. It was a bleak period for us. Until my friend Gabriela posted the recipe on her blog last month. With the recipe and the new KitchenAid mixer I got as a Christmas present I don’t have an excuse not to make them at home.
At Los Bisquets Obregón they serve bisquets cut in half, topped with refried beans and cheese, toasted in the oven and served with pico de gallo, just like molletes. But my favorite way to eat them is for breakfast. I top them with refried beans, a slice of ham and queso Oaxaca. I put them in the oven for 8-10 minutes at 350°F and put a fried egg on top when they come out and serve them with roasted tomatillo sauce. This is the best way to start the day!
- 200 gr (2 sticks) butter at room temperature
- 500 gr (17.6 oz) AP flour
- 15 gr (.5 oz) dry yeast
- 15 gr (.5 oz) baking powder
- 150 ml (1/2 cup) milk
- 2 eggs
- 1 TBSP vanilla extract
- 10 gr (about 2 TBSP) salt
- 75 gr (2.65 oz) sugar
- egg wash
- Warm up milk and dissolve yeast in it.
- Mix flour with baking powder. Add butter and with your fingers mix it with the flour until it is incorporated.
- Add eggs, milk, yeast, vanilla, salt and sugar. Knead for 3 minutes if using a mixer or 5 minutes if kneading by hand. Be sure to not over-knead. The dough has to break easily when you pull a small piece of it. The dough will be sticky at this point, but not too sticky.
- Turn onto a floured surface and roll it into a rectangular sheet. With your fingers tear the surface of the sheet so it sticks to itself when folding it. Fold it in three and roll again. Repeat one more time.
- Roll the dough into a ¾" to 1" sheet.
- With a round cutter (3" to 4" in diameter approx.) cut the dough and place the circles on a greased baking sheet.
- With a smaller cutter (1" in diameter approx.) mark the circles in the middle of the bisquet.
- Brush bisquets with egg wash and let them rise in a warm place for about 45 minutes or until they double in size.
- Bake at 380°F for 15 minutes or until golden brown.