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Roscones (Colombian Sweet Round Bread)

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  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours
  • Yield: 8 1x

Ingredients

Scale

Dough

  • 1 cup (240 ml) warm milk (100ºF – 110ºF / 37ºC – 43ºC)
  • 2½ tsp dry yeast (or 1 packet which is approx. 7g)
  • ¼ cup (50 g) white sugar + ¼ tsp
  • 1 large egg at room temperature
  • ¼ cup (56 g) unsalted butter, melted
  • 2¾ cups (440 g) bread flour (you can also use all purpose flour ~ 385 g)
  • 1 tsp salt
  • 1 tbsp of oil

Filling

  • Guava Paste (bocadillo)
  • Arequipe Fudge (solid dulce de leche)

Egg wash

  • 1 egg
  • 1 tbsp water
  • White granulated sugar (to decorate)

Instructions

  1. Using a Standing Mixer: Mix milk, dry yeast and ¼ tsp of white sugar in a small container and let it stand for about 5-8 minutes or until a foam forms on top indicating that the yeast is activated.
  2. Add the egg and melted butter to the yeast mixture and stir well.
  3. Add flour, white sugar and salt to the bowl of a standing mixer and whisk well.
  4. Add the yeast and egg mixture to the flour. Start mixing with the mixer’s dough hook at low speed, then increase to medium speed and let it work the dough for about 8-10 minutes or until the dough is smooth and elastic. Process continues in step 8 below.
  5. Kneading Dough By Hand: Follow steps 1 & 2 above.
  6. Add flour, white sugar and salt to a large bowl and whisk well.
  7. Add the yeast and egg mixture to the flour. Stir with a wooden spoon until the dough is sticky and pulls away from the sides of the bowl. Place the dough on a flat, floured surface and knead by hand for about 8-10 minutes. To knead the dough, fold it over and push down with the heel of your hand. Repeat this process during the entire kneading time. The dough is ready when it is smooth and elastic. Process continues in step 8 below.
  8. Grease a large bowl with the oil.
  9. Shape dough into a ball and place it into the greased bowl. Cover with plastic wrap and let it rise in a warm place for about 1½ hour. Tip: You can turn on a microwave for about 1 minute to warm it up and then place the dough inside. This will help it rise better.
  10. Slice the bocadillo and arequipe into 8 long strips measuring about 8 inches (20.5 cm) long and ½ inch (1.25 cm) wide.
  11. Once the dough has doubled in size, gently punch it with your hand and roll it into a log that measures about 16 inches (40.5 cm) long. Cut the log into 8 equal pieces.
  12. Flour a flat surface and with a rolling pin flatten each piece into rectangles that measure about 10 x 4 inches (20.5 x 10 cm). To make the bocadillo roscones, place a bocadillo strip a little above the center of the dough. Fold the top part of the dough over the bocadillo and roll it in. Make a few cuts along one of the edges of the dough and then connect both ends to shape the roscón. To make the arequipe roscones, place an arequipe strip a little above the center of the dough. Fold the top part of the dough over the arequipe, press it with your fingers and roll it in. Then connect both ends to shape the roscón.
  13. Place all roscones on a baking sheet lined with parchment paper. Brush the roscones with the egg wash and sprinkle white sugar on top. Let them rise for about 20 minutes.
  14. Bake in a pre-heated oven at 350ºF (180ºC) for about 20-25 minutes or until golden brown. Let them cool for a few minutes on a cooling rack and serve.

Find it online: https://sweetysalado.com/en/colombian-roscones-sweet-bread/