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Roscon a Colombian pastry made with guava paste.
- 2 1/4 teaspoons of yeast or 1 envelope
- 7 oz., plus 4 tablespoons of warm water (purified)
- 4 cups of organic all purpose flour
- 1 teaspoon of salt
- 1/2 cup of sugar, plus more for garnish
- 1/2 cup of unsalted organic butter, melted
- 1 tablespoon of organic vanilla extract
- 2 large organic eggs at room temperature
- 1 beaten organic egg white for the glaze
- 2 tablespoons of melted organic butter for the glaze
- 2 cups diced or sliced guava paste (organic if possible)
- Pour 4 tablespoons of warm water into a small mixing bowl. 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. 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. 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. (dip your finger in water to seal the two sections together) Repeat the process with the other rectangle.
- Place the rings, seam side down, on a baking sheet lined with parchment paper,(or oiled) Cover and let rise in a warm place for 20-30 minutes. Using a pair of scissors or sharp point of knife, 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 white 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 15 minutes before serving.
- Store leftovers in sealed container in fridge.
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