Pan Andino Dulce Relleno de Queso y Guayaba



For the starter:

For the dough:

For the filling:



For the starter:

Mix the ingredients in a bowl, cover and let stand for 24 hours. It will be ready when foamy.

For the dough:

Add  all the final dough ingredients to the starter and knead until the dough is smooth and elastic and not sticky. Let stand 30 minutes.

On a floured surface, roll out and fold, making this several times, between 15 (recommended) 24 times.

Divide dough in two, and elongated shape the loaves.  Place on tray and cover lightly with kitchen foil so they have room to grow.

Let it stand for 12 hours at room temperature.

Roll out the dough once more, make a rectangle around 1 cm thick.

Spread the guava jelly in a not too thin layer (leaving a 1 cm border all around).Add the cheese.

Roll a place in a lined baking tray with the seamed side down.Make some decorative cuts to the loaves.

Brush with the eggwash and sprinkle with sugar

Bake in a previously pre-heated oven at 180°C for 30 minutes approx. until the bread has a light golden color.

When removed, spread a little melted butter and sprinkle with some extra sugar (optional).

Cool on a wire rack.