Bocadillos Colombianos Recipes

PLáTANOS ASADOS CON BOCADILLO Y QUESO (BAKED PLANTAINS WITH GUAVA AND CHEESE)

Steps:

• Preheat the oven to 400°, cut the ends of the plantains and peel.
• Place them in a baking dish and brushed with the butter, bake for 30 to 40 minutes.
• Remove from the oven and slice the plantains lengthwise but not go all the way trough, stuff them with the guava paste and cheese slices.
• Return to the oven and bake 10 more minutes until the cheese melts and serve.

ROSCóNES: COLOMBIAN SWEET BREAD STUFFED WITH GUAVA PASTE

Steps:

• For the yeast dough pour four tablespoons of lukewarm water into a big bowl. Add the yeast and 50 grams of sugar. Stir and let sit for about 10 minutes. (Resting time 10min)
• Add the flour, 50 grams of sugar and 200 grams of lukewarm water to the yeast mix and mix with a wooden spoon. Add the melted butter, vanilla extract and eggs and continue stirring. Once the ingredients are mixed well, start using your hands and knead the dough for about 5-8 minutes. You can knead inside the bowl or move the dough to a lightly floured surface. I usually knead it in the bowl. The dough should feel elastic and stretch easily once you are done. You may add a bit more flour while kneading, but the total should not be more than 600 grams of flour. This is a very soft dough.
• Shape into a ball and transfer back to bowl. Cover with a kitchen towel and let rise until double in size, takes about two hours. (Resting time 2hrs)
• After the resting knead the dough for 30 seconds on a clean surface and divide into three equal parts (I get three parts of about 360 grams each). Roll each part into a long rope of about 30 centimeters. Roll out with rolling pin. The rolled-out rectangle should be about 40-50 centimeters long and about 5 centimeters wide (see pictures). Place about 80 grams of cut guava paste into each rectangle (see pictures).
• Roll up the dough lengthwise. Connect the ends in order to form a ring. Place all three rings on a baking sheet with parchment paper and cover again with kitchen towl. Let rise for about 25-30min. (Resting time 25-30min)
• Preheat oven to 200 degrees Celsius. Cut with some scissors into the dough leaving 2-3 centimeters between each cut. Cut all around each ring (see pictures). Brush the top of the rings first with the beaten egg and then the melted butter. Bake for 17-20 minutes on the middle to lower rack or until golden. I usually bake on the middle rack and move them down to the lowest rack after 10min to avoid too much browning. I sometimes also reduce the temperature to 180 degrees if the roscónes look too brown early on.