Guys, it is World Bread Day again! Zorra from the German blog Kochtopf invites you to make a bread with yeast or sourdough. So I decided to make a new version of one of the first recipes I published on this blog: yeast wreaths from Colombia named roscón. Normally they are filled with a guava paste, however, we are going to replace this with quince. Of course I tried a new recipe for this occasion and also made them much smaller. I feel if you only eat an individual serving, it makes is so much easier to handle and then they are prefect for breakfast.
Roscónes are made from a yeast dough that is enriched with butter and egg. One of the main characteristics is the fact that they are formed to a ring and then cut all around, making them look like cogwheels. Normally they are either filled with guava paste named bocadillo, but we will use quince paste instead. Another popular alternative is the caramel cream called arequipe. As this is also not that easy to find here in Europe, you may replace, as a last resort, with jam or marmelade of your choice. But whatever you decide to fill them with, roscónes are delicious and always ask for more. There is a reason why it was one of the first recipes on my blog, I can highly recommend them.
Credit: Sweet y Salado
These yeast wreaths are prepared with a soft yeast dough enriched with butter and egg and usually filled either with quince paste or the caramel cream called arequipe. In this reel you can see how I make it. Heat the milk a little, it should only be lukewarm, you should be able to stick your finger inside. Mix with the sugar and yeast and let sit for a few minutes. Meanwhile melt the butter. Then combine milk mixture, butter, egg and flour in a large kneading bowl. Knead for about 8-10 minutes by hand or a machine on the lowest setting. You should get a dough that is soft and easily releases from the bowl. Form to a ball and let rise covered for about 1 1/2 hours or double in size. I like to rise mine in the turned off oven. Depending on the weather, your dough may be faster or slower. Release all air from the dough and knead briefly. Then divide into 8 equal parts. Each of these parts you will roll out to a rectangle about 25x10cm in size, see reel. Then place rectangles of about 1x3.5 cm of the quince paste on one of the long sides and roll it up. Seal as much as you can by rolling. Then pinch together the two ends so that you get a ring of dough. Cut sliths about every centimeter into the dough. Your roscónes will look like cogwheels. Repeat with the remaining dough and place all on a baking sheet lined with parchment paper. Cover with a kitchen towel and let rise for about 20-30 minutes or until noticeably bigger. Preheat oven to 180 degrees Celsius, brush the roscónes with egg wash and sprinkle with coarse sugar. Bake for about 17-25 minutes or until golden in color. Yeast dough always tastes best on the day made.Roscón: Yeast Wreaths from Colombia
Ingredients
Instructions
P.S.: If you would like to see what I made in the previous years for World Bread Day, check out these:
Facturas argentinas, puff pastry from Argentina
5 Comments
zorra vom kochtopf
Wednesday October 18th, 2023 at 12:15 PMKöstlich! Ich muss mal gucken, ob ich hier in Spanien Guavepaste finde. Ansonsten nehme ich Dulce de Leche. Vielen Dank für deine Teilnahme am World Bread Day 2023!
Jenny
Wednesday October 18th, 2023 at 04:41 PMDu kannst auch einfach dulce de membrillo nehmen!
Das Mädel vom Land
Wednesday October 18th, 2023 at 08:55 PMHerrlich sehen sie aus!!! Danke für dieses Wow-Rezept, wieder mal 🙂
Alles Liebe zu dir!
Maria
Regina
Saturday October 28th, 2023 at 09:20 AMWow, wie lecker!
Jenny
Saturday October 28th, 2023 at 09:24 AMHerzlichen Dank, sie waren sehr schnell weg.