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. Yeast dough? For sure! Fancy braiding of said dough? You betcha! Excotic guava filling? Nothing less!
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 never had the chance to 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, and stuffing it with bocadillo. Or stuffing a platain with bocadillo AND cheese. Colombians love their bocadillo, just as much as their cheese.
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 blog My Colombian recipes, 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.
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!
Credit: My Colombian Recipes (also available in Spanish)
For the yeast dough pour four tablespoons of lukewarm water into a big bowl. Add the yeast and 50 grams of sugar. Stir and let sit for about 10 minutes. (Resting time 10min) Add the flour, 50 grams of sugar and 200 grams of lukewarm water to the yeast mix and mix with a wooden spoon. Add the melted butter, vanilla extract and eggs and continue stirring. Once the ingredients are mixed well, start using your hands and knead 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. The dough should feel elastic and stretch easily once you are done. You may add a bit more flour while kneading, but the total should not be more than 600 grams of flour. This is a very soft dough. Shape into a ball and transfer back to bowl. Cover with a kitchen towel and let rise until double in size, takes about two hours. (Resting time 2hrs) 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). Roll each part into a long rope of about 30 centimeters. Roll out with rolling pin. The rolled-out rectangle should be about 40-50 centimeters long and about 5 centimeters wide (see pictures). Place about 80 grams of cut guava paste into each rectangle (see pictures). Roll up the dough lengthwise. Connect the ends in order to form a ring. Place all three rings on a baking sheet with parchment paper and cover again with kitchen towl. Let rise for about 25-30min. (Resting time 25-30min) 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. 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. Preparing in advance: You may start preparing the night before and finish the next day. You can either make the dough and let it rise in the fridge instead overnight. The next day you will have to let it get to room temperature for about an hour before continuing. Or you can prepare the yeast rings just ready for baking and let them sit in the fridge instead. It is possible to bake them fresh out of the fridge the next day.Roscónes: Colombian sweet bread stuffed with guava paste
Ingredients
Instructions
Notes
23 Comments
Carrie
Monday March 6th, 2017 at 07:06 PMLooks delicious!
Jenny
Monday March 6th, 2017 at 07:27 PMIt is delicious! Can highly recommend it!
Deli posts
Tuesday March 7th, 2017 at 04:09 AMyou explained every step very well Jenny and pictures are amazing. Thanks for sharing this delicious recipe with us. May God Bless you. 🙂
Jenny
Tuesday March 7th, 2017 at 06:51 AMThanks, hope you enjoy it!
JohannaF
Tuesday May 9th, 2017 at 02:51 AMYummy! I love Colombian ronscones ????
Jenny
Tuesday May 9th, 2017 at 06:58 AMMe too!
Fräulein Cupcake
Sunday June 25th, 2017 at 12:08 PMOh, das klingt spannend und sieht ganz toll aus! 🙂 Liebe Grüße, Marlene
Jenny
Sunday June 25th, 2017 at 12:29 PMDie Guave-Paste gibt es bei Amazon, ich kann das Rezept nur empfehlen!
Fräulein Cupcake
Sunday June 25th, 2017 at 08:42 PMdanke für den Tipp 🙂
Lily
Saturday July 8th, 2017 at 08:36 PMThis sweet bread looks heavenly. I would devour it for breakfast or as a snack any time of day – yum!
Jenny
Saturday July 8th, 2017 at 08:46 PMPlease let me know if you try it, it is definitely my favorite Colombian dessert/breakfast
Patrick@looneyforfood.com
Saturday July 29th, 2017 at 12:51 AMI have been wanting to try guava! This looks so good! I love discovering new foods
Jenny
Saturday July 29th, 2017 at 06:33 AMIt does taste amazing!
frugal hausfrau
Saturday July 29th, 2017 at 07:10 PMJenny, this looks amazing! I love Guava and loved learning about this very special bread!
Mollie
Jenny
Saturday July 29th, 2017 at 08:54 PMThanks so much for your compliment!
NancyC
Thursday August 3rd, 2017 at 02:54 AMLooks yummy! 🙂
Jenny
Thursday August 3rd, 2017 at 06:59 AMThanks!
Omaily
Sunday August 13th, 2017 at 08:24 PMThis sounds amazing. I was born in Venezuela so I know how good Guave taste, but never hears of this Colombian dish.
Jenny
Sunday August 13th, 2017 at 08:26 PMFeel free to try it, I love it!
Katrin Lausch
Sunday December 3rd, 2017 at 01:33 PMSchöner Beitrag, aber Membrillo ist die Quitte (auch in Uruguay) und nicht die Guave. Ich kenne das Guaven-Gelee übrigens aus Brasilien. Grüße
Jenny
Sunday December 3rd, 2017 at 01:52 PMHallo Katrin, danke für den Hinweis. Stimmt, bocadillo ist nicht gleich membrillo, da aus einer anderen Frucht gemacht. Ich habe es abgeändert.
Daniela Kositza
Monday June 15th, 2020 at 05:15 PMLiebe Jenny, da bekomme ich gleich Backlust! schöner, sehr sympathischer Blog!
Jenny
Monday June 15th, 2020 at 05:16 PMSehr gerne, ich freue mich immer über Rückmeldungen und stehe gerne mit Rat und Tat zur Seite.