Roscones

Instructions

• Heat milk in the microwave or on the stovetop to 110 degrees F (43 degrees C).
• Place warm milk, egg, butter, flour, white sugar, icing sugar, salt, and yeast in a bread machine in the order listed. Run Dough cycle. Remove dough from the machine after the cycle is done, about 90 minutes.
• Divide the dough into 4 or 5 equal parts depending on the size of the roscones you want to make. Take one piece of dough and roll it into a roll about 1/2 inch wide. Repeat with remaining dough. Flatten the rolls and fill evenly with guava paste.
• Roll the dough once again so the filling is in the middle and not seen from the outside. Take both ends and paste them together, forming a circle with a hole in the middle (like a doughnut). Place in an oiled baking pan, leaving room to grow. With a sharp, non-serrated knife, make some slits on the top just deep enough that you can see a bit of the filling.
• Once all your roscones are done, cover and let rest until doubled in size, about 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C).
• Brush beaten eggs over each roscone and sprinkle coarse sugar on top.
• Bake in the preheated oven until golden, 12 to 15 minutes. Let cool on a wire rack before serving.