This is a traditional Colombian sweet bread shaped like a doughnut and filled with guava paste (bocadillo). Guava paste is the traditional filling, but I have tasted very good versions with dulce de leche or chocolate.
Preparation Details
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 3 hrs 20 mins
Servings: 5
Ingredients
- 1 cup whole milk
- 1 large egg
- 3 tablespoons unsalted butter
- 3 cups all-purpose flour
- 3 tablespoons white sugar
- 1 tablespoon icing sugar
- 1 teaspoon salt
- 2 ½ teaspoons instant yeast
Steps
- Heat milk in the microwave or on the stovetop to 110 degrees F (43 degrees C).
- Place warm milk, egg, butter, flour, white sugar, icing sugar, salt, and yeast in a bread machine in the order listed. Run Dough cycle. Remove dough from the machine after the cycle is done, about 90 minutes.
- Divide the dough into 4 or 5 equal parts depending on the size of the roscones you want to make. Take one piece of dough and roll it into a roll about 1/2 inch wide. Repeat with remaining dough. Flatten the rolls and fill evenly with guava paste.
- Roll the dough once again so the filling is in the middle and not seen from the outside. Take both ends and paste them together, forming a circle with a hole in the middle (like a doughnut). Place in an oiled baking pan, leaving room to grow. With a sharp, non-serrated knife, make some slits on the top just deep enough that you can see a bit of the filling.
- Once all your roscones are done, cover and let rest until doubled in size, about 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C).
- Brush beaten eggs over each roscone and sprinkle coarse sugar on top.
- Bake in the preheated oven until golden, 12 to 15 minutes. Let cool on a wire rack before serving.
