The sweet round bread or roscones are very traditional sweets here in Colombia. They can be found almost in any bakery, whether stuffed with arequipe or guava paste, each one has its followers. Who has not ever eaten it alone or with a cup of milk?
I remember that when I was little, that was my whim most often, and when they weren't the churros, they roscones stuffed with arequipe and a cup of milk, my favorite dessert after Mass. Due to my work schedules, I do not usually consume them so often because my workday is long, and for this reason, I do not have much time left, and when I have left, I use it to rest.
But now there is no excuse for not enjoying a roscón, because thanks to the fact that I have entered the kitchen world a lot, I have learned to prepare many things, including this sweet snack. Since then, I usually make it very often, and that is my favorite thing in a long working day.
When I go to my house or where my grandmother, I take advantage of Sundays where everyone meets, we go to Mass, and in the afternoon, together with my younger aunt, we prepare these roscones for both sandwich and arequipe, and I do not change those laughs and those talks for nothing.
I hope that like me, you also take advantage of this recipe to join an afternoon with your family and friends to prepare them and that there is no excuse for not doing so. Enjoy every moment to the fullest. It is a beautiful recipe, and the best thing is that it is for both adults and children, they will both love it, I assure you.
So let's not think about it anymore, and let's cook.Español
- 400 gr wheat flour.
- 9 grams of yeast
- 85 g of warm water.
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- ½ cup of sugar
- 12 gr of milk powder.
- 1 piece egg and 1 beaten egg.
- 45 gr of margarine.
- For the filling:
- 100 gr of guava paste.
- 20 gr of melted butter.
- 100 gr of arequipe.
- 1 tablespoon Cinnamon to taste.
- In a small bowl, add four tablespoons of warm water and also add half the sugar, yeast, and stir until dissolved.
- Wait about 10 minutes until the yeast begins to grow.
- In a large bowl, add the flour, salt, the rest of the sugar, and the previous mixture. Start mixing with your hands.
- Add margarine, vanilla extract, and egg. Mix very well.
- On a floured surface, knead the dough. If the dough sticks from the hands, add more flour.
- Continue kneading, about 8 or 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 stand for the dough to grow, at least 1 hour.
- After this time, place the dough on a floured surface and knead a little more. Cover the dough with a towel and let stand another 10 minutes more.
- Then, divide the dough into three equal parts.
- We shape each piece of dough like a thick rope.
- Using a roller, spread each piece of dough in the form of a long rectangle. Place the guava paste or arequipe in the center and spread the dough on top (Roll the dough covering its center).
- Connect the two ends forming a roll. We repeat this process with the other two parts of the dough.
- Place the roscones on a baking sheet lined with paper towels, cover, and let rise for about 20 minutes.
- With a pair of scissors, we make some cuts in the dough around the outer edge.
- Preheat the oven to 160 ° Spread the roscones with the beaten egg and the melted butter.
- Bake for 15 to 20 minutes, or until golden brown.
- Decorate to your liking, smearing arequipe on top, then sprinkle coconut and sprinkles or with sugar and cinnamon.