Nutritional Info

Nutrition Facts

Serving Size 1 (122g)

Calories 325
Calories from Fat 51 (16%)
Amount Per Serving %DIV
Total Fat 5.7g 9%
Saturated Fat 2.7g 14%
Monounsaturated Fat 2.2g
Polyunsaturated Fat 0.7g
Trans Fat 0.0g
Cholesterol 19.4mg 6%
Sodium 134.8mg 6%
Potassium 137.9mg 3%
Total Carbohydrate 52g 17%
Dietary Fiber 1.6g 6%
Sugars 7.2g
Protein 13.1g 26%

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Recipe Description
Guava is a favored fruit in Colombia. The paste is usually available in American supermarkets, but if you cannot obtain it, substitute 1/4 cup strawberry or seedless raspberry jam.
Prep time
2 hr 30 min
Cook time
30 min
Ready In
3 hr


Serves Tool

Serves To:USMetric
2 1/2 Teaspoon(t)  active dry yeast
1/4 Cup(c)  warm water (105° to 115° f)
1 Cup(c)  milk
1/4 Cup(c)  butter, softened
1/4 Cup(c)  granulated sugar
1   large egg
1 Teaspoon(t)  salt
3 3/4 Cup(c)  unbleached all purpose flour, plus more as needed
6 Ounce(oz)  guava paste, cut into 1/4 inch cubes
1   egg white, beaten with 1 teaspoon water
1 Tablespoon(T)  coarse sugar


Sprinkle the yeast over the warm water in a large mixing bowl, or the large bowl of an electric mixer. Let stand until soft, about 5 minutes. Scald the milk in a small saucepan. Stir in the butter until it melts. Remove the milk from the heat and allow it to cool to about 110° F. Mix the milk and butter mixture, sugar, egg, salt and 1 cup of the flour into the yeast until blended, and then beat at medium speed with an electric mixer for 5 minutes. Gradually stir in the remaining flour with a plastic spatula to make a smooth, elastic dough. Turn the dough out onto a lightly floured surface and knead until silky smooth, about 5 minutes. (If the dough is sticky, add a little more flour.) Put the dough in a large, lightly greased bowl, and then flip it over so that the top is greased. Cover the dough with plastic wrap and a towel, and let it rise in a warm place until doubled in bulk, about 1 1/2 hours. Punch down the dough, turn it out onto a floured surface, and divide it into 4 equal portions. Roll one into a 5 by 15 inch rectangle on a lightly floured surface. Leaving a 1/4 inch border, sprinkle one fourth of the diced guava paste evenly over the dough. Roll up the dough from the long side, like a jelly roll, to form a long rope. Transfer the rope to one end of a greased baking sheet, form it into a ring, and pinch the ends to seal. Repeat until all the dough pieces are shaped into rings. Place 2 rings on each baking sheet. Make 5 evenly spaced crosswise cuts, 1/4 inch deep and 2 inches long, in each ring to expose the filling (as if you were cutting them each into 5 chunks, but do not cut through the bottom layer of dough). Cover the rings with towels and let them rise in a warm place until almost doubled in bulk, about 40 minutes. Brush each with the egg white glaze and dust with the coarse sugar. Bake the rings on the upper rack of a preheated 350° F oven until they are golden brown and sound hollow when tapped gently, about 30 minutes. Transfer the bread to wire racks to cool. Serve warm or at room temperature.

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