Indulge your senses with the delightful flavors of Colombia by baking a Roscon de Arequipe, a sweet bread stuffed with rich dulce de leche that will transport you straight to the heart of Latin America! This soft, pillowy treat is perfect for any occasion, whether you're enjoying a cozy breakfast or impressing guests at a gathering. With just a few simple ingredients and a little patience, you can create a stunning centerpiece that not only looks beautiful but tastes heavenly. Get ready to discover the secrets of this traditional recipe that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Colombian
Serves: 10 servings
Ingredients
- 4 cups all-purpose flour
- 1 cup warm milk
- 1/2 cup sugar
- 1/2 cup butter, softened
- 2 eggs
- 1 packet dry yeast
- 1 cup dulce de leche
- 1/2 teaspoon salt
Instructions
- In a large mixing bowl, dissolve the dry yeast in warm milk and let it sit for 5-10 minutes until it becomes frothy and activated.
- Add sugar, softened butter, eggs, and salt to the yeast mixture. Whisk thoroughly to combine all wet ingredients.
- Gradually incorporate the all-purpose flour into the wet ingredients, mixing until a soft, sticky dough forms. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
- Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for approximately 1 hour or until the dough doubles in size.
- After rising, punch down the dough and roll it out on a floured surface into a large rectangular shape, about 1/4 inch thick.
- Spread the dulce de leche evenly across the rolled-out dough, leaving a small border around the edges.
- Carefully roll the dough into a log, sealing the edges to prevent the dulce de leche from leaking during baking.
- Shape the rolled log into a circular ring or roscon shape, pinching the ends together to create a continuous circle.
- Place the formed roscon on a baking sheet lined with parchment paper. Cover and let it rise again for 30 minutes.
- Preheat the oven to 375°F (190°C). Brush the surface of the roscon with a beaten egg for a golden, glossy finish.
- Bake in the preheated oven for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped.
- Remove from the oven and let cool on a wire rack for 15-20 minutes before slicing and serving.
Tips
- Activate Your Yeast: Make sure your warm milk is not too hot; it should feel comfortably warm to the touch. This will ensure your yeast activates properly, giving your dough the perfect rise.
- Knead Well: Don’t rush the kneading process! Knead your dough for at least 8-10 minutes until it’s smooth and elastic. This develops the gluten, which is essential for that fluffy texture.
- Perfect Rising Conditions: For the best rise, place your dough in a warm, draft-free area. If your kitchen is cool, you can turn on the oven for a minute, then turn it off and place the dough inside to rise.
- Dulce de Leche Distribution: When spreading the dulce de leche, ensure an even layer but leave a small border around the edges to prevent it from leaking out during baking.
- Egg Wash for Shine: Brush the surface of your roscon with a beaten egg before baking. This will give it a beautiful golden color and a glossy finish that looks as good as it tastes.
- Cooling Time: Allow your roscon to cool on a wire rack after baking. This helps maintain its texture and prevents it from becoming soggy.
- Serving Suggestions: Serve your Roscon de Arequipe warm or at room temperature, and consider pairing it with a cup of Colombian coffee for the ultimate treat!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 55g
Protein: 8g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 75mg
