Roscón de Bocadillo o Guayaba (Guava Paste Stuffed Sweet Bread)
5 from 3 votes
Roscones are a traditional Colombian delicacy. Tropical guava paste baked in alight and airy sweet bread, topped with coarse sugar for a sweetcrunch! 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.
In a small bowl, combine the warm milk, yeast and ¼ tsp 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!
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.