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.
- Serves: 5 persons
- 1cup whole milk
- 1large egg
- 3tablespoons unsalted butter
- 3cups all-purpose flour
- 3tablespoons white sugar
- 1tablespoon icing sugar
- 1teaspoon salt
- 2½ teaspoons instant yeast
- ½cup guava paste, or to taste
- 2large eggs, beaten
- ½cup coarse granulated sugar, or as needed
Step 1Heat milk in the microwave or on the stovetop to 110 degrees F (43 degrees C).
Step 2Place 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.
Step 3Divide 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.
Step 4Roll 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.
Step 5Once all your roscones are done, cover and let rest until doubled in size, about 1 hour.
Step 6Preheat the oven to 350 degrees F (175 degrees C).
Step 7Brush beaten eggs over each roscone and sprinkle coarse sugar on top.
Step 8Bake in the preheated oven until golden, 12 to 15 minutes. Let cool on a wire rack before serving.