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:
  • Cooking:
  • Total:
  • Serves: 5 persons



  1. Step 1

    Heat milk in the microwave or on the stovetop to 110 degrees F (43 degrees C).
  2. Step 2

    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.
  3. Step 3

    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.
  4. Step 4

    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.
  5. Step 5

    Once all your roscones are done, cover and let rest until doubled in size, about 1 hour.
  6. Step 6

    Preheat the oven to 350 degrees F (175 degrees C).
  7. Step 7

    Brush beaten eggs over each roscone and sprinkle coarse sugar on top.
  8. Step 8

    Bake in the preheated oven until golden, 12 to 15 minutes. Let cool on a wire rack before serving.