Remolino Caraqueño

Remolino Caraqueño is a soft, swirled sweet bread that pairs a plush enriched dough with the bright tang of guava paste, the creamy savor of queso blanco, and the warmth of cinnamon. Inspired by the panaderia culture of Caracas, it nods to beloved combinations like guayaba y queso while shaping them into a striking spiral that looks festive on any table. The dough is enriched with milk, a single egg, a touch of sugar, gentle vanilla, and a good measure of butter, producing a tender crumb that stays moist and aromatic for days. The result is a shareable loaf or ring that is perfect for breakfast with coffee, an afternoon merienda, or a celebratory dessert slice.

Ingredients

Dough

• 3 cups flour
• 1/4 cup sugar
• 1 1/4 teaspoons salt
• 2 1/4 teaspoons yeast (instant or active dry)
• 1 cup warm milk
• 1 large egg
• 5 tablespoons softened butter
• 1 teaspoon vanilla

Filling

• 10 ounces guava paste, sliced thin
• 6 ounces grated or crumbled queso blanco
• 2 tablespoons butter, softened
• 2 tablespoons sugar
• 2 teaspoons ground cinnamon

Preparation

1. Activate or mix the base: In a bowl, whisk warm milk with the sugar until dissolved. Sprinkle in the yeast and let it sit for about 5 minutes until foamy if using active dry. If using instant, proceed without waiting.
2. Build the dough: Add the egg and vanilla to the mixture and whisk smooth. Stir in the flour and salt until a shaggy mass forms. Knead by hand or mixer, then add the softened butter a little at a time, kneading until fully absorbed and the dough is elastic, about 10 minutes.
3. First rise: Shape into a ball, place in a lightly greased bowl, cover, and let rise until doubled, about 60 minutes depending on room temperature.
4. Prepare the filling: Combine the sugar and ground cinnamon. Slice the guava paste into slim planks and crumble or grate the queso blanco.
5. Roll out: Turn the dough onto a lightly floured surface dusted with a little flour. Roll into a rectangle about 12 by 16 inches. Spread the surface with the softened butter, then sprinkle the sugar and cinnamon mixture evenly. Arrange the guava paste slices in a single layer and scatter the queso blanco over the top.
6. Form the swirl: Starting from a long edge, roll the dough into a tight log. Pinch the seam to seal. For a ring, join the ends and pinch to close; for a loaf, keep as a log. With a sharp knife, you can also split the log lengthwise and twist the two halves cut-side up to emphasize the swirl.
7. Second rise: Transfer to a parchment-lined pan. Cover and let rise until puffy, about 30 minutes.
8. Bake: Preheat the oven to 350°F (175°C). Bake until golden and set, about 25 minutes for a loaf or ring, checking that the center is cooked through. If the top colors too quickly, tent loosely with foil.
9. Rest and slice: Let cool for at least 10 minutes before slicing to allow the guava paste and queso blanco to settle and the crumb to set.

Serving and Tips

• Serve warm or at room temperature. It pairs beautifully with a glass of cold milk or strong coffee.
• For a touch more sweetness, brush the warm surface with a teaspoon of melted butter and sprinkle a little extra sugar and cinnamon.
• Storage: Wrap leftovers well. The butter-enriched crumb stays soft for a day or two at room temperature. Rewarm slices briefly for 5 minutes to refresh.

Notes

For a milder sweetness, reduce the sugar in the filling and let the natural tang of guava paste and the gentle saltiness of queso blanco shine. If you prefer a richer dough, add one extra tablespoon of butter. Keep the dough slightly tacky for the softest crumb, and use just enough flour on the counter to prevent sticking without toughening the roll.