Roscónes: Colombian sweet bread stuffed with guava paste

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Today I am excited to say that this is a treat you most likely haven’t heard of if you are not Colombian: roscónes. Sweet yeast bread is already a good start, then add some cool guava paste (called bocadillo in Colombia, it has many other names in other Latin American countries) and you have a very exotic mix. I think only Colombians can create something, which is like breakfast and dessert merged into one piece of deliciousness.

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I have come to learn this recipe because my husband is Colombian. Colombia has many exotic fruits nobody has ever heard of (including lulu, curuba, guanábana, etc., etc.) One of these fruits is guayaba, which is the base for this paste or jelly. You won’t see a picture of that fruit on this blog, well, because I have never seen it in Germany so I couldn’t take a picture of it. Feel free to google images. Bocadillo, the guava paste, is a jam you can cut with your knive, it usually comes in blocks. Sounds crazy, doesn’t it? But this paste is basically the jam Colombians serve with everything. Bocadillo with cheese is very common. Another is slicing a platain (Kochbanane), and stuffing it with bocadillo. Or stuffing a platain with bocadillo AND cheese. Colombians love their bocadillo, just as much as their cheese.

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So no wonder they also created a sweet bread stuffed with bocadillo. Roscónes are sort of the national dessert. Whenever I have asked Colobians of the most typical dessert of Colombia, roscón was always on top of the list. The yeast dough is only lightly sweet because of the bocadillo filling, but contains eggs and a little bit of butter, so is very fluffy and rich. Another typical filling is with arequipe or dulce de leche, sweetened milk, which is heated up and tastes somewhat like caramel.

If you are interested in Colombian dishes, I can recommend this English blog Mycolombianrecipes.com, which has a large section on main dishes, but also many desserts. It does explain many of the exotic Colombian ingredients and has a wealth of traditional recipes. The blog is also available in Spanish.

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But now back to roscónes. The only annoying part of this recipe is that you have to be patient. In total you have a resting time of three hours, so if you were thinking of making this in advance, I would definitely recommend to freeze the final result. The only other option you have is doing part of the resting overnight (see my tips below).

So ladies and gentlemen, let me introduce you to my favorite Colombian dessert: roscónes!

Roscónes: Colombian sweet bread stuffed with guava paste

  • Servings: 3 big roscónes or 4 smaller ones
  • Time: 20mins preparation + 3hrs resting time + 20mins baking
  • Difficulty: fairly easy, you only need patience
  • Print

A sweet yeast bread with exciting guava paste filling

Credit: My Colombian Recipes (also available in Spanish)

Ingredients

For the dough

  • 1 envelope of yeast, usually 7 grams (Trockenhefe)
  • 4 tablespoons + 200 milliliters of warm water
  • 50 grams + 50 grams of white sugar
  • 580-600 grams of all-purpose flour (Mehl, Type 405 oder Type 550)
  • 70 grams of butter, melted (geschmolzene Butter)
  • 1 teaspoon of vanilla extract (Vanilleextrakt), see here how to make your own
  • 2 eggs, size L at room temperature*
  • 240 grams of guava paste (you obviosuly can also use jam, Nutella, etc.)**

For the glaze

  • 1 beaten egg
  • 2 tablespoons of melted butter

*If you forgot to take the eggs out on time, simply put them in a small bowl with warm water, they are ready in less than 5 minutes

**Guava paste can be found on Amazon, for example here; alternatively you can go for jam, in Germany I would recommend someting like Hagebuttenmarmelade, which probably is the closest in taste

Directions

  1. Pour four tablespoons of lukewarm (lauwarm) water into a big bowl. Add the yeast and 50 grams of sugar. Stir and let sit for about 10 minutes. Resting time 10min
  2. Add the flour, 50 grams of sugar and 200 milliliters of lukewarm water to the yeast mix and mix with a wooden spoon.
  3. Add the melted butter, vanilla extract and eggs and continue stirring.
  4. Once the ingredients are mixed well, start using your hands and knead (kneten) the dough for about 5-8 minutes. You can knead inside the bowl or move the dough to a lightly floured surface. I usually knead it in the bowl.
  5. The dough should feel elastic and stretch easily once you are done. You may add a bit more flour while keading, but the total should not be more than 600 grams of flour. This is a very soft dough.
  6. Shape into a ball and transfer back to bowl. Cover with a kitchen towel and let rise until double in size (about two hours). Resting time 2hrs
  7. After the resting knead the dough for 30 seconds on a clean surface and divide into three equal parts (I get three parts of about 360 grams each). Cover again with kitchen towel and let sit for ten minutes. Resting time 10min
  8. Roll each part into a long rope of about 30 centimeters. Roll out with rolling pin (Nudelholz). The rolled-out rectangle should be about 40-50 centimeters long and about 5 centimeters wide (see pictures).
  9. Place about 80 grams of cut guave paste into each rectangle (see pictures).
  10. Roll up the dough lengthwise. Connect the ends in order to form a ring.
  11. Place all three rings on a baking sheet with parchment paper (Backpapier) and cover again with kitchen towl. Let rise for about 25-30min. Resting time 25-30min
  12. Preheat oven to 200 degrees Celsius. Cut with some scissors into the dough leaving 2-3 centimeters between each cut. Cut all around each ring (see pictures). Brush the top of the rings first with the beaten egg and then the melted butter.
  13. Bake for 17-20 minutes on the middle to lower rack or until golden. I usually bake on the middle rack and move them down to the lowest rack after 10min to avoid too much browning. I sometimes also reduce the temperature to 180 degrees if the roscónes look too brown early on.

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Tips:

  • Preparing in advance: You may do all steps until step 6. Put in fridge overnight after two hours of resting. Next day take out dough and let sit in room for one hour before continuing with steps 7-13.
  • Don’t be afraid of yeast. Yeast simply likes it warm. Think of it as a living thing (which it actually is) and make sure it feels cozy in your apartment. Don’t let a cold breeze come in, but have it warm all the time.
  • Since you are dealing with yeast, it may take longer or shorter for your dough to rise. Check on the dough once in a while.
  • Once you created the rings, feel free to roll them again to make them nice and round. You should not change their shape after step 11, but until then you can make them look pretty.

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