Maque-Style Mexican Bisquetes

Ingredients

• 3.5 cup bread flour (Plus more for the work surface and cutters)
• 0.33 cup granulated sugar
• 2 tsp baking powder
• 2.25 tsp instant yeast
• 1 tsp fine sea salt
• 6 tbsp unsalted butter (Melted and cooled slightly)
• 1 cup whole milk (Lukewarm, about 105°F)
• 1 large egg (For the dough)
• 1 large egg yolk (Mixed with water for brushing)
• 1 tbsp water (For the egg wash)

Steps

1. 1

   In a large bowl, whisk together the bread flour, sugar, baking powder, instant yeast, and salt until evenly combined.

2. 2

   Add the lukewarm milk, melted butter, and egg. Stir with a wooden spoon or sturdy spatula until a shaggy, sticky dough forms and no dry flour remains.

3. 3

   Turn the dough onto a lightly floured work surface. Knead gently just until cohesive and somewhat smooth, about 2 to 3 minutes. Do not knead vigorously; the dough should remain soft and slightly sticky rather than becoming elastic like bread dough.

4. 4

   Return the dough to the bowl, cover, and let it rise in a warm, draft-free place until puffy and nearly doubled, about 60 minutes.

5. 5

   Heat the oven to 400°F. Line a baking sheet with parchment paper.

6. 6

   Turn the risen dough onto a generously floured surface and gently pat or roll it to about 1 inch thick. Avoid pressing out all of the air.

7. 7

   Flour a 2¾- to 3-inch round biscuit cutter and stamp out 8 or 9 rounds, flouring the cutter before each cut. Arrange the rounds on the prepared baking sheet with a little space between them.

8. 8

   Flour a 1- to 1¼-inch cutter or the rim of an inverted jigger. Press it partway into the center of each dough round to score a circle, taking care not to cut all the way through.

9. 9

   Whisk the egg yolk with the water. Brush the tops of the biscuits lightly with the egg wash, keeping the wash from pooling in the scored centers.

10. 10

    Bake until the bisquetes are deeply golden, puffed, and cooked through, about 12 to 15 minutes. Cool on the baking sheet for several minutes, then transfer to a rack and cool further before serving.

Notes

The source states that Maque’s original recipe is proprietary, so this is an approximation reconstructed from the available article description rather than the complete paywalled recipe. Use a 2¾- to 3-inch cutter and a 1- to 1¼-inch cutter for the characteristic center scoring. Store leftovers at room temperature in an airtight container for up to 3 days. Reheat wrapped in foil in a 350°F oven for 6 to 8 minutes. Handle the sticky, butter-rich dough gently and flour the cutters before every use.

Nutrition per serving

• breakfast
• baking
• bread
• biscuits
• vegetarian
• Mexican-inspired
• yeast-raised
• baked