Roscón de Bocadillo o Guayaba (Guava Paste Stuffed Sweet Bread)
User Reviews
5
28 reviews
Excellent
Roscón de Bocadillo o Guayaba (Guava Paste Stuffed Sweet Bread)
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Roscón de Bocadillo o Guayaba is a sweet bread filled with strips of guava paste, featuring a dough made from milk, yeast, sugar, egg, butter, and flour, enriched with an egg wash and sugar topping. The bread is soft, slightly sticky dough that rises before baking, encasing the sweet guava filling. Once baked, it has a tender crumb with a fruity guava interior, ideal for snacking or breakfast.
Description
This recipe produces Roscón de Bocadillo o Guayaba, a soft sweet bread with a guava paste filling. The dough blends warm milk, yeast, white sugar, eggs, melted butter, flour, salt, and neutral oil, mixed and kneaded into a sticky dough that rises until doubled. Guava paste, sliced into thin strips, is placed inside the rolled dough before baking, creating pockets of sweet, fruity flavor within the bread.
The bread is finished with an egg wash and sprinkled with coarse sugar, giving a glossy, slightly crunchy top crust contrasting with the soft interior. The guava paste inside provides a smooth sweetness that balances the richness of the dough. This bread works well as a snack or alongside coffee or tea.
Storage in an airtight container keeps the bread fresh for several days. Reheating briefly in a microwave or oven warms the bread and softens the guava center, improving eating temperature and flavor. Allowing the bread to cool slightly after reheating lets the filling set, making it easier to enjoy.
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Ingredients
Dough
- 1 cup milk (warm (100ºF - 110ºF))
- 2½ teaspoon instant dry yeast (or 1 packet which is approx. 7g)
- ¼ cup white sugar plus ¼ tsp
- 1 egg at room temperature, large
- ¼ cup butter melted, unsalted
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon neutral cooking oil generic cooking oil
Filling
- 400 grams guava paste (bocadillo, 1 square pack)
Egg Wash and Sugar Topping
- 1 egg
- 1 tablespoon water
- sugar or sugar of choice, coarse
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!
Equipments used:
Notes
- Store the baked bread in an airtight container or sealed plastic bag to keep fresh up to 3-4 days.
- Reheat by microwaving for 30 seconds or warming in a 350°F oven for 3-4 minutes before serving.
- Let the bread cool slightly after reheating so the guava paste filling firms up for better texture.
Nutrition Information
Show Details
Calories
213kcal
(11%)
Carbohydrates
37g
(12%)
Protein
4g
(8%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Trans Fat
1g
(50%)
Cholesterol
30mg
(10%)
Sodium
168mg
(7%)
Potassium
88mg
(2%)
Fiber
1g
(4%)
Sugar
14g
(28%)
Vitamin A
143IU
(3%)
Vitamin C
2mg
(2%)
Calcium
30mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16roscones
Amount Per Serving
Calories 213 kcal
% Daily Value*
| Calories | 213kcal | 11% |
| Carbohydrates | 37g | 12% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 30mg | 10% |
| Sodium | 168mg | 7% |
| Potassium | 88mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 143IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
28 reviews
Excellent
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