Roscones
By: Barnaby Dorfman
Published: Monday, January 3, 2011 - 4:16pm

Ingredients




4 cups flour
1 tablespoon dry yeast
1 teaspoon salt
2 2/3 teaspoons sugar
4 tablespoons unsalted butter, melted
2 large eggs
1 cup whole milk, warmed
6 tablespoons guava paste

Preparation

1 Whisk together the dry yeast salt and sugar and and milk until frothy. Mix in the bread flour in a large mixing bowl. 2 Add the butter into the flour mixture until well crumbled. 3 Add the eggs, then mix together with a spatula until it forms a shaggy dough.  Cover with a tea towel and allow to rest for 10 minutes. 4 Knead the dough until smooth. 5 Remove dough from mixing bowl, oil, then return the dough to the bowl, cover with plastic wrap and allow to rise until doubled in size, about an hour. 6 Turn the dough onto a lightly floured surface and gently fold it onto itself. Divide the dough into six pieces, then shape each piece into rounds. Press an indentation into the center and then add a tablespoon of guava paste. Place the dough on a tray lined with parchment paper, allowing room to spread.  Preheat the oven to 350 F. 7 Allow the dough to prove for an hour longer, then bake in the preheated oven for 10 – 15 minutes, until dark golden brown.

About


This is a popular recipe in Columbia during the holidays. The Spanish make a version as well with other sweet fruit pastes. Optional: Sprinkle top of rolls with fine sugar before baking.