Roscones are a traditional Colombian delicacy. Tropical guava paste baked in a light and airy sweet bread, topped with coarse sugar for a sweet crunch!
Roscon de Bocadillo o Guayaba (Guava Paste Stuffed Sweet Bread) Recipe
Roscones are a family favorite in our house, especially when they are fresh baked. My dad could eat the whole batch on his own! The tropical aroma that fills the house makes it difficult to resist having just one. This guava paste stuffed Bread is definitely one of the best Colombian sweet breads I have made... so far.
The star ingredient for this Roscón de Bocadillo o Guayaba recipe is guava paste (bocadillo), an ingredient widely used in Colombian cuisine and other Latin countries for many dessert dishes. It is a jam you can cut with your knife, it usually comes in blocks. The flavor is sweet, tangy and tropical.
Roscónes are considered the Colombian national dessert. Whenever I ask our close Colombian friend Carlos what the most typical dessert of Colombia is, Roscón was always on top of the list. He also reminds me that when I make them I must share them with him and his family. That truly is a compliment coming from a Colombian!
In this recipe I make 16 small roscónes. While there are many variations on the size of the roscónes, I prefer the smaller individual sizes that make it much easier to make and serve. The dough can be cut up into smaller quantities (i.e. 8 pieces), therefore, making fewer but larger Roscónes.
I hope you enjoy this recipe as much as I do! So ladies and gentlemen, let me introduce you to my favorite Colombian dessert Roscónes!
What is in Roscones?
- Guava Paste - my favorite is Conchita brand (available on Amazon - Guava Paste linked here). It is a fruit paste that is much thicker than jam as it can be sliced into strips. It is sweet and has the most amazing tropical flavor.
- Dry Ingredients - flour, sugar, salt
- Wet Ingredients - yeast, sugar, milk, egg, butter
- Topping - the Roscónes get their golden brown color from an egg wash (egg mixed with water) that is brushed on the top of each bun before baking. Coarse sugar is sprinkled on top of each bun. It adds a crunchy sweet texture and a beautiful sparkle on top!
How to Make Roscones
Full printable recipe at bottom of page
Make the Dough
1 In a small bowl, combine the warm milk, yeast and ¼ teaspoon of white sugar. Set aside for about 5-8 minutes or until a foam forms on top, this means the yeast is activated.
2 To the yeast mixture, add the whisked egg and melted butter. Stir to combine.
3 In a stand mixer add the flour, white sugar and salt. Stir together.
4 Add the yeast mixture to the flour. Using a dough hook on low speed mix until the dough starts to come together. Then increase to medium speed for 8-10 minutes or until a sticky dough ball forms. Note: it will be a sticky dough.
5 Grease a large bowl with the oil. Remove the dough from the mixing bowl and roughly shape into a ball. Place in the greased bowl, cover with plastic wrap or a lint free towel. Set aside to rise in a warm place until doubled in size, approximately 1 hour.
Shape the Roscones
6 While the dough is rising, cut the guava paste into 16 long strips, approximately ¼ inch thick. Guava paste is typically sold in a square block. Slice the block in half lengthwise to get 2 thinner squares, and then slice each square into 8 strips to get 16 long and thin strips.
7 When the dough has doubled in size, flour your kitchen counter and turn the dough onto the counter. Gently punch it down with your hand and flatten the dough into a large rectangle.
8 Slice the rectangle into 16 equal sized pieces and shape each piece into a smooth ball.
9 With a rolling pin roll each piece into an oval. Add a strip of guava paste in the centre of the dough and roll the dough over the paste to seal it. Pin the seams and roll the dough until it is fully sealed around the guava paste.
10 Shape the dough into a circle to create the bun and pinch the ends together.
11 Use scissors to make a few cuts along the edge of the dough. Be careful not to cut to deep to hit the guava paste. Note: while baking the guava paste will slightly melt, if the cuts are too deep then the guava paste will ooze out while baking. Some oozing is ok and you want to see a bit of the guava paste but do not cut too deep.
Top the Roscones with Egg Wash and Sugar
12 Line 2 baking sheets with parchment paper and place 8 Roscónes on each sheet.
13 Brush each Roscóne with egg wash and sprinkle with coarse sugar on top.
14 Cover the trays with plastic wrap or a lint free towel and let the Roscónes rise for about 20 minutes. Preheat oven to 350°F while they rise.
Bake the Roscones
15 Bake in the Roscónes for approximately 20-25 minutes, or until golden brown.
Allow the Roscónes to cool for about 10-15 minutes on a cooling rack. Try to resist the urge to take a bite fresh out of the oven; the guava paste is VERY hot fresh out of the oven and will burn you (speaking from experience).
Storage and Reheating
Store in an air tight container or sealed plastic bag overnight. The bread will remain fresh for 3 - 4 days after baking. To reheat, microwave for 30 seconds or reheat in the oven at 350°F for 3-4 minutes. Let the Roscónes cool when removed from the microwave or oven so the guava paste can cool down before enjoying.
Looking for More Easy Dishes?
Try some of my easy family favorites!
- Carne Desmechada (Colombian Shredded Beef) - tender shredded beef simmered in an irresistible tomato based sauce! Served with rice and plantains.
- Fish Tacos - with a simple delicious lime crema, mango salsa and cabbage slaw! These are sure to be a hit at your next Taco Tuesday dinner.
- Pork Carnitas - possibly the easiest set it and forget it slow cooker taco recipe! You have to try these.
Enjoy!
- Sab
Disclosure: I only recommend products I would use myself and all opinions expressed here are my own. This post may contain affiliate links that at no additional cost to you, may earn me a small commission.
Roscón de Bocadillo o Guayaba (Guava Paste Stuffed Sweet Bread)
Equipment
Ingredients
Dough
- 1 cup milk (warm (100ºF - 110ºF))
- 2½ teaspoon instant dry yeast (or 1 packet which is approx. 7g)
- ¼ cup white sugar + ¼ tsp
- 1 large egg (at room temperature)
- ¼ cup unsalted butter (melted)
- 3 cups all purpose flour
- 1 teaspoon salt
- 1 tablespoon oil
Filling
- 400 grams Guava Paste (bocadillo, 1 square pack)
Egg Wash and Sugar Topping
- 1 egg
- 1 tablespoon water
- coarse sugar (or sugar of choice)
Instructions
- In a small bowl, combine the warm milk, yeast and ¼ teaspoon of white sugar. Set aside for about 5-8 minutes or until a foam forms on top, this means the yeast is activated.
- To the yeast mixture, add the whisked egg and melted butter. Stir to combine.
- In a stand mixer add the flour, white sugar and salt. Stir together.
- Add the yeast mixture to the flour. Using a dough hook on low speed mix until the dough starts to come together. Then increase to medium speed for 8-10 minutes or until a sticky dough ball forms. Note: it will be a sticky dough.
- Grease a large bowl with the oil. Remove the dough from the mixing bowl and roughly shape into a ball. Place in the greased bowl, cover with plastic wrap or a lint free towel. Set aside to rise in a warm place until doubled in size, approximately 1 hour.
- While the dough is rising, cut the guava paste into 16 long strips, approximately ¼ inch thick. Guava paste is typically sold in a square block. Slice the block in half lengthwise to get 2 thinner squares, and then slice each square into 8 strips to get 16 long and thin strips.
- When the dough has doubled in size, flour your kitchen counter and turn the dough out onto the counter. Gently punch it down with your hand and flatten the dough into a large rectangle.
- Slice the rectangle into 16 equal sized pieces and shape each piece into a smooth ball.
- With a rolling pin roll each piece into an oval. Add a strip of guava paste in the center of the dough and roll the dough over the paste to seal it. Pinch the seams and roll the dough until it is fully sealed around the guava paste.
- Shape the dough into a circle to create the bun and pinch the ends together.
- Use scissors to make a few cuts along the edge of the dough. Be careful not to cut to deep to hit the guava paste. Note: while baking the guava paste will slightly melt, if the cuts are too deep then the guava paste will ooze out while baking. Some oozing is ok and you want to see a bit of the guava paste but do not cut too deep.
- Line 2 baking sheets with parchment paper and place 8 roscónes on each sheet.
- Brush each roscóne with egg wash and sprinkle with coarse sugar on top.
- Cover the trays with plastic wrap or a lint free towel and let the roscónes rise for about 20 minutes. Preheat oven to 350°F while they rise.
- Bake in the roscónes for approximately 20-25 minutes, or until golden brown.
- Allow the roscónes to cool for about 10-15 minutes on a cooling rack. Try to resist the urge to take a bite fresh out of the oven; the guava paste is VERY hot fresh out of the oven and will burn you (speaking from experience). Enjoy!
Paco Pinto says
I made them for my Spanish class. Great recipe… very authentic results!
fedbysab says
Thank you! We are so glad to hear you enjoyed them.