Roscón de Arequipe (Dulce de Leche Stuffed Bread)
- 2 ¼ teaspoons of yeast or 1 envelope
- 7 oz. plus 4 tablespoons of warm water
- 4 cups of all purpose flour
- 1 teaspoon of salt
- ½ cup of sugar plus more for garnish
- ½ 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 store bought or homemade arequipe or dulce de leche
- 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 ½ of the sugar and yeast, and stir to dissolve.
- Wait about ten minutes for the yeast to begin to grow.
- 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
- 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.
- 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.
- 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.
- 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 pieces.
- Shape each piece into a smooth long rope. Then, using a rolling pin, roll each piece of dough into a long rectangle. dulce de leche or arequipe 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.
- 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 ½″ intervals around the outside edge.
- 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.
Even though I am still a rookie when it comes to baking, I am slowly, but surely, getting the hang of it, especially baking Colombian breads 🙂 I must confess, when I started this blog four years ago, I was intimidated by baking with yeast, and the first bread I made using it was as hard as a rock. But after years of practice, I can now work with yeast and share all these delicious Colombian baked goods with you guys!
Today, I want to share a bread recipe that I love and is sure to bring a big smile to your mom's face this Mother's Day. Roscón de Arequipe (Dulce de Leche Stuffed Bread) is a traditional and popular Colombian bread. This sweet bread goes very well with coffee or milk, and is always a crowd-pleaser.
For all those who enjoy a good dulce de leche recipe, I urge you to give Roscón de Arequipe a try. Bet you won't regret it!
You sure don't look like a rookie to me!! Me wants!
You are killing em with all the latest Arequipe posts lol. This bread looks awesome. I tend to shy away from yeast and breads too. I am impressed.
This looks delicious and very pretty!
Wow, I love the dulce de leche filling in this bread Erica...looks delicious!
Have a great weekend 🙂
Okay, so this is SERIOUSLY the bread of my dreams!!
i'm definitely among those who love dulce de leche and look for places to use it--this is a delightful and decorative bread!
I LOVE the look of this bread! A wonderful post for Mother's Day!! I was looking up Google images for desserts using guava and I came across your site. So glad I did!:)
Man ! That bread looks so goooooooooooooooooood ! And the dulce de leche filling is killing me ! 🙂
So I had this can of dulce de leche for a while. And I love dulche de leche, but never cook with it. And I seriously considered making my own for this recipe since I had condensed milk home too. But is it really necessary? Sometimes it is OK to let life make it a little bit easier. I will make my own some other time, promise.
Using the canned dulce de leche is fine!
Oh my. Could there possibly be something more divine. I'm used to date-stuffed bread here but this looks so much more amazing. I cannot wait to try it out!
Thank you so much for all the recipes. I only use yours and they always turn up great. A question, with the glazing, do you mix the melted butter and the egg?. Cheers
Thanks for your nice comment and yes mix the egg and butter and brush the roscón with it!
Hello! First of all, I love your recipes! My boyfriend is Colombian, and your website has already taught me so much about the cuisine! Thank you! I have a question about this particular recipe...the ingredients call for 7 oz. + 4 T of water; the 4 T. is referenced when mixing with the yeast, but I was unsure about where/when the 7 oz comes into play. I made the bread last night, and the dough seemed rather tough/elastic. Should I have added the additional 7 oz when combining the water/yeast mixture with the dry ingredients?
You add the rest of the water following step 3: 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.
Thank you for the quick response!! I assumed that was the part I had missed, I appreciate the quick response! Thanks again for sharing all of your culinary secrets!! 🙂
I made this last night. Most of the filling leaked out. How can I get the dough to seal securely around the filling? It was so yummy I definitely want to make it again, I just want to see if I can keep more of the filling inside next time. Thank you!
Okay, so, being a seasoned, im an idiot when it comes to trying new bread recipes. It should have been an alarm when you only ask for 4 tbsp of water to yeast. Thats hardly enough to soak the yeast, let alone create a culture. Start with all the water and yeast, like every other bread recipe. Your image looks like you used far less yeast than you write in the ingredients. This was my bad, i was blindly following my sister's directions.
I followed the cooking times and mine came out half raw what went wrong?