Roscón de Bocadillo o Guayaba (Guava Paste Stuffed Bread)

Roscon de Bocadillo o Guayaba (Guava Paste Stuffed Bread)

Roscon de Bocadillo o Guayaba (Guava Paste Stuffed Bread)

I must confess that I have never made Roscón de Bocadillo o Guayaba at home. I have had this popular and traditional Colombian dessert at restaurants in Colombia and once in a Colombian bakery in NYC. I simply love this dessert but haven’t come across this Guava Paste Stuffed Bread anywhere else here in the United States.

The main ingredient for this Roscón de Bocadillo o Guayaba recipe is guava paste (bocadillo), an ingredient widely used in Colombian cuisine and other Latin countries for many dessert dishes.

Roscon de Bocadillo o Guayaba (Guava Paste Stuffed Bread)

To make this dessert I used my recipe for Colombian Sweet Rolls (Pan Mojicón) as a base. I am really happy with how it turned out and within minutes, the two roscones were gone. They were delicious! I truly enjoy this dessert, especially when it’s fresh from the oven. The lovely aroma that fills the house makes it difficult to resist. This Guava Paste Stuffed Bread is definitely one of the best Colombian breads I have made thus far.

Buen provecho!

Roscon de Bocadillo o Guayaba (Guava Paste Stuffed Bread)



(2 large Roscones)

  • 2 1/4 teaspoons of yeast or 1 envelope
  • 7 oz., plus 4 tablespoons of warm water
  • 4 cups of all purpose flour
  • 1 teaspoon of salt
  • 1/2 cup of sugar, plus more for garnish
  • 1/2 cup of unsalted butter, melted
  • 1 tablespoon of vanilla extract
  • 2 large eggs at room temperature
  • 1 beaten egg for the glaze
  • 2 tablespoons of melted butter for the glaze
  • 2 cups diced or sliced guava paste

guva paste bocadillo



  1. Pour 4 tablespoons of warm water into a small mixing bowl. The water should be hot, but not so hot that you can’t bear to put your fingers in it. Add 1/2 of the sugar and yeast, and stir to dissolve.
  2. Roscon de Bocadillo o Guayaba (Guava Paste Stuffed Bread)

  3. Wait about ten minutes for the yeast to begin to grow.
  4. In a large mixing bowl add the flour, salt, remaining sugar and the water and yeast mixture and begin mixing. Use your hands for this, as you really get the perfect feel for the consistency of the dough. Add the butter, vanilla and eggs. Mix well.
  5. Knead the dough on a clean, dry, flat surface. Sprinkle your work surface with a handful of flour, put your dough on top, and start kneading. Add bits of flour if necessary to keep the dough from sticking to your hands, or surface.
  6. Keep kneading until the dough is ready. This may take 8 to 10 minutes. It will be quite elastic. It should not be too dry, however, it should still give and stretch easily without tearing.
  7. Transfer to a lightly oiled bowl, turn once to coat, and cover with plastic wrap. Let rise in a warm place until doubled in bulk, about 2 hours.
  8. Roscon de Bocadillo o Guayaba (Guava Paste Stuffed Bread)
    Turn the dough out onto a lightly floured work surface and knead for 30 seconds. Cover with a towel and let rest for 10 minutes. Punch the dough down and divide into 2 equal size
    colombian food

  9. Shape each piece into a smooth long rope. Then, using a rolling pin, roll each piece of dough into a long rectangle. Place the guava paste in the middle of each rectangle and roll the dough up jelly-roll style. Connect the two ends together, forming a ring. Repeat the process with the other rectangle.
  10. Roscon de Bocadillo o Guayaba (Guava Paste Stuffed Bread)

  11. Place the rings, seam side down, on a baking sheet lined with parchment paper, Cover and let rise in a warm place for 20-30 minutes. Using a pair of scissors, make cuts in the dough at 1 1/2″ intervals around the outside edge.
  12. Roscon de Bocadillo o Guayaba (Guava Paste Stuffed Bread)

  13. Preheat the oven to 400˚ F. Brush the tops of the rings with the beaten egg and melted butter. Bake for 15-20 minutes, or until the tops are golden brown and the rings are baked through. Sprinkle with sugar on top and let them cool slightly before serving.
  14. Roscon de Bocadillo o Guayaba (Guava Paste Stuffed Bread)

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    • Jaime barreto says

      I just made it follow every step and let me tell you,my family in Colombia,wouldn’t believe I made it my self,mmmmmm,tank you guys excellent wabe page.Los felicito de corazon exelentes resetas.Jaime

  1. Chris says

    Thank you Erica!!! This brought a lot of good memories of my childhood
    in Colombia. Your Roscon looks delicious.

  2. says

    I really can see myself doing this bread. It looks wonderful Erica! We also use guava paste a lot in dessert here. We have a similar bread, but way much simpler that this roscon. Thanks for the recipe.

  3. PAOLA says

    I need to try to make this recipe .. love roscones and i know some of my friends here in the US havent try them… i can also make them with ham and cheese..

  4. says

    Hola Erika:

    Lo hice, el sabor expectacular!!!

    Pero la masa no crecio, que clase de yeast utilizasate? Puedes poner la foto de los ingredientes para la proxima vez y asi es mas facil guiarnos.

    Dejame saber lo quiero volver hacer.

    Ahhh y felicitaciones por tu premio en el concurso….

  5. Lina says

    I found recently your blog… I’m from Colombia and now I’m living in the states with my husband… I’m being with cravings for hot roscon for days and today i smile when i saw this recipe! thank you so much for post up all this yummy recipes from our country! Also if people cant found the guava paste, they might want to try with a jam or something 😉

  6. Lili says

    Hola Erica, gracias por esta receta pues como dicen muchos en los comentarios es como traer lindos recuerdos de infancia a nuestra memoria. Tengo una pregunta puedo usar harina para hacer pan (unbleached bread flour) No puedo esperar para hacerlos.

    Gracias otra vez y saludos desde Canada.

    • Erica Dinho says

      Hola, no se si puedes utilizar otra clase de harina. Yo siempre uso all purpose flour, pero lo puedes intentar.

  7. says

    I’ve made this twice in the past two weeks. Love the website and the recipes!
    Don’t forget to add the additional 7 ounces of warm water in step 3. We didn’t do it the first time so had to start over.

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