ROSCONES

Roscones image

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.

Provided by Cesar Centeno

Time 3h20m

Yield 5

Number Of Ingredients 11

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
½ cup guava paste, or to taste
2 large eggs, beaten
½ cup coarse granulated sugar, or as needed

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.

Nutrition Facts : Calories 601 calories, Carbohydrate 109.2 g, Cholesterol 134.8 mg, Fat 12.3 g, Fiber 2.7 g, Protein 14 g, SaturatedFat 6.3 g, Sodium 530.6 mg, Sugar 31.6 g