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Roscón
Roscón: soft, sweet Bogotá bread ring filled with guava paste and topped with sugar
ColombianEvery Bogotá bakery has a tray of roscones by the counter: soft, enriched bread rings glazed and sprinkled with sugar, hiding a seam of melted guava paste inside. They are eaten at onces, the afternoon coffee break, or for breakfast with hot chocolate, and they are a favourite thing to bring when visiting. The dough is a gently sweet milk-and-butter bread, close to a brioche but lighter. Chunks of guava paste that are too big are what normally goes wrong: they melt, burst the seam and burn on the tray, so cut it into thin batons and seal the dough firmly around them. Plan about 2 hours, most of it rising time. Look for guava paste (bocadillo or goiabada) in Latin shops; quince paste works in a pinch. Chef's tip: brush with the egg wash twice, once before the second rise and once before baking, for a deep, shiny crust that holds the sugar.
- Total time
- 145 min
- Difficulty
- medium
- Serves
- 8
Ingredients
For the dough
For the filling and top
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Method
0/10 doneStep 1: Stir ¾ cup whole milk, ¼ oz fast-action dried yeast and 1 tablespoon of the ⅜ oz sugar in a jug. Leave for 5 minutes, until foamy.
5 minStep 2: Mix 1 ⅛ lb strong white bread flour, the remaining 2 ⅜ oz sugar and 1 tsp salt in a large bowl. Add the yeast mixture and 1 egg and mix into a shaggy dough.
Step 3: Knead for 8 minutes, then add 2 ½ oz butter a piece at a time and knead for 5 minutes more, until the dough is smooth, glossy and springs back when poked.
13 minStep 4: Cover and leave in a warm place for about 1 hour, until doubled in size.
60 minStep 5: Knock back and divide into 8 pieces. Roll each into a 10 x 20 cm oval.
Step 6: Lay batons of 9 oz guava paste (bocadillo) along the long edge of each oval, roll up tightly into a rope and pinch the seam closed. Join the ends into a ring and pinch to seal.
Step 7: Place on lined trays, seam side down, and brush with half of ½ egg. Leave for 30–40 minutes, until puffy. Heat the oven to 350°F.
35 minStep 8: Brush again with the rest of the ½ egg and sprinkle with 3 tbsp sugar.
Step 9: Bake for 20–25 minutes, until deep golden and hollow-sounding when tapped underneath.
22 minStep 10: Cool on a rack for 15 minutes before eating, as the guava paste is very hot inside.
15 min
Nutrition per serving
- Calories
- 400 kcal
- Protein
- 9 g
- Carbs
- 70 g
- Fat
- 10 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does roscón take?
- About 145 minutes in total: 120 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of whole milk?
- Semi-skimmed milk with 1 tbsp cream per 240ml (1 cup).
- What can I use instead of fast-action dried yeast?
- Fresh yeast, three times the weight.
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