Roscones are very traditional sweets here in Colombia, found in almost any bakery, whether filled with dulce de leche (arequipe) or guava paste (bocadillo). Each has its own fans. Who hasn't enjoyed one by itself or with a cup of milk?
I recall as a child, this was my frequent craving, and when not churros, it was roscones filled with dulce de leche and a cup of milk — my favorite dessert after church. Due to my work hours, I don't indulge in them as often. After long workdays, I usually rest whenever I get a break.
But now there's no excuse not to relish a roscon, as my journey in the culinary world has taught me many recipes, including this delightful treat. I often prepare it, making it my favorite treat during a long workday.
On Sundays when we gather at my or my grandmother's house, after church, along with my youngest aunt, we prepare these roscones both with guava paste and dulce de leche. I wouldn't trade those laughs and chats for anything.
I hope, like me, you also take advantage of this recipe for a get-together with family and friends. Embrace every moment to the fullest. It's a wonderful recipe, suitable for both adults and children. I assure you they will love it.
"Getting Hands-on! How Do I Achieve the Perfect Texture?"
When kneading for roscones, a common query is about achieving the ideal texture. This step is pivotal. Your dough should be stretchy, neither too dry nor too sticky. If it sticks to your hands, add a bit more flour and continue kneading until you reach the desired consistency. Proper kneading ensures well-integrated ingredients and the perfect texture for the roscon.
"Yeast: The Secret to Proper Rising"
Many wonder about yeast. To activate it properly, dissolve in warm water with a pinch of sugar. Ensure you wait until the yeast starts frothing (about 10 minutes) before adding it to the other ingredients, guaranteeing it's active and ready to make your dough rise flawlessly.
"Sweet Fillings: How to Choose and Apply?"
When it comes to choosing between dulce de leche or guava paste, it's a matter of personal preference. To add the filling, roll out the dough into a long rectangle, place the guava paste or dulce de leche in the center, and fold the dough around it.
"The Final Touch: Achieving the Perfect Golden Hue?"
To achieve that impeccable golden hue, brush the roscones with a mixture of beaten egg and melted butter before baking. This not only gives them a beautiful color but also adds extra flavor. Bake until golden, typically 15-20 minutes at 160°C (320°F).
"Can I Prepare the Roscones Dough in Advance?"
Yes, after kneading, place the dough in a bowl and cover with cling film. Allow it to rest for at least an hour for the dough to rise.
Tips and Mistakes
For roscones, there are some handy tips and common mistakes to note:
- Don't rush the resting periods of the dough. Let the yeast work its magic.
- When rolling out the dough, don't stretch it too thin or the filling might tear it when folding.
- During baking, ensure the oven temperature isn't too high. This could overcook the exterior while leaving the interior raw.
Other Colombian Recipes
If you enjoy roscones, other Colombian recipes use similar ingredients: buñuelos, pandebonos, and almojábanas. If you have a sweet tooth, try natilla, a traditional Colombian dessert often paired with buñuelos.
Lastly, if you loved the guava paste in the roscones, I recommend Colombian wafer cookies filled with guava paste and cheese—a delightful sweet-savory treat.
In conclusion, making roscones is both a delicious and rewarding culinary adventure. Whether experimenting with fillings or sticking to tradition, the end result will be equally scrumptious. Remember, love and care in each step make the difference. Enjoy the journey and bon appétit!
Let's not wait any longer and start cooking!
Pair these roscones with homemade oat drink. I suggest trying meringue kisses or cambray empanadas.
- 400 g all-purpose flour
- 9 g yeast
- 85 g warm water
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- ½ cup sugar
- 12 g powdered milk
- 1 whole egg and 1 beaten egg
- 45 g margarine
- For the filling:
- 100 g guava paste
- 20 g melted butter
- 100 g dulce de leche
- Cinnamon to taste
- In a small bowl, combine 4 tablespoons of warm water, half of the sugar, and the yeast. Stir until dissolved. Wait about 10 minutes until the yeast starts to rise.
- In a large bowl, add the flour, salt, the rest of the sugar, and the previous mixture. Start mixing by hand.
- Add margarine, vanilla, and the whole egg. Mix well.
- On a floured surface, knead the dough. If it sticks to your hands, add more flour.
- Keep kneading for about 8 to 10 minutes. The dough should be elastic, neither too dry nor too wet.
- Transfer the dough to a bowl and cover with plastic wrap. Let it rise for at least 1 hour.
- After this time, place the dough on a floured surface and knead a bit more. Cover the dough with a towel and let it rest for another 10 minutes.
- Next, divide the dough into 3 equal parts. Shape each piece into a thick rope.
- Using a rolling pin, roll out each dough piece into a long rectangle. Place the guava paste or dulce de leche in the center and fold the dough over (Roll the dough covering its center).
- Join the two ends together forming a loop. Repeat this process with the other two pieces of dough.
- Place the pastries on a baking tray lined with parchment paper, cover, and let them rise for about 20 minutes.
- With a pair of scissors, make cuts in the dough around the outer edge.
- Preheat the oven to 160°C (320°F). Brush the pastries with the beaten egg and melted butter.
- Bake for 15 to 20 minutes, or until golden brown.
- Decorate to your liking, spreading dulce de leche on top, then sprinkle with coconut and sprinkles or with sugar and cinnamon.