Roscones (Colombian sweet bread)

These sweet round breads are a favourite for those with a sweet tooth. I used Arequipe (dulce de leche) for the filling although many version use bocadillo (guava sweet). These are so popular and sold pretty much at every bakery in Colombia.

The dough recipe is very simple and very similar to what you would use for any sweet bread roll, using yeast as the rising agent. I made some cuts with scissors to the roscones and some of the arequipe oozed out so my tip would be to make very small cuts or none at all!

Here are the ingredients you will need:

(makes 8):

• • 350 g strong white bread flour (plus extra for dusting)
  • 7 g dried active yeast
  • 35 g erythritol (can sub for caster sugar)
  • 50 g unsalted butter
  • 180 ml milk
  • 1/2 tsp salt
  • 1 large egg

Filling: Dulce de leche

Egg wash and erythritol to top

Method:

1. In a large mixing bowl, mix the bread flour, salt, sugar and yeast. Set aside
2. Warm your milk just enough so the softened butter melts when added in, whisk in the egg.
3. Pour the wet ingredients over the dry and mix well. Cover with a cloth and let rest of 5 minutes
4. Transfer the dough to a well floured surface, oil your hands before start kneading. Knead for around 8-10 minutes until the dough is soft and bouncy.
5. Transfer the dough to an oiled bowl to prevent it from drying, cover and rest in a warm dry place for 50 mins (first rise)
6. Once the dough has doubled in size, punch dough and over a floured surface, divide the dough into 8 portions, using your hands or a rolling pin flatten each into a rectangular shape, add the dulce de leche to one end and then roll, attach the ends to form a ring like shape
7. Place in your baking tray, cover and rest for further 40 minutes (second rise), add your egg wash and some erythritol
8. Bake at 180c for 20-25 minutes or until they are golden brown.
9. Transfer to a cooling rack and enjoy! These will keep soft for a couple of days but are much nicer freshly made. You could also freeze them.