*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- 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.
- Stir together yeast and one cup water in a small bowl. Set to the side for 10 minutes or until mixture begins to foam.
- With 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 bowl; about 10 minutes.
- Remove dough from mixer and place on a lightly oiled working surface. Knead approximately 5-7 minutes with your hands. Transfer to a large bowl and cover with plastic wrap. Let dough rise for 30 minutes in a warm area of your kitchen.
- 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.
- 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.
- On a clean work 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 on a serving plate and let sugar and syrup set for a few minutes.
- Spread strawberry preserves on flat sides of breads. Sandwich two breads together to make a “kiss.” Repeat with remaining breads. Serve and enjoy.
We suggested a homemade Strawberry Syrup in the recipe, but in a pinch, store-bought strawberry syrup works as well.
Recipe developed for Imperial Sugar by Ericka Sanchez @nibblesandfeasts.