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!
(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 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 1/2 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 1/2″ 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.