Golfeados

🧂 Ingredients

• 500g All-purpose flour(Plus extra for dusting)
• 10g Active dry yeast(Or 1 packet)
• 240ml Warm water(Approximately 40-45°C (105-115°F))
• 50g Granulated sugar(For the dough)
• 1 tsp Salt
• 1 tbsp Anise seeds(Lightly crushed)
• 100g Unsalted butter, softened(Divided: 50g for dough, 50g for filling)
• 1 cup (approx. 250ml) Papelón (or piloncillo) syrup(See preparation note below. Divided: 1/2 cup for filling, 1/2 cup for baking pan)
• 200g Queso blanco (Venezuelan white cheese), grated or crumbled(A firm, slightly salty white cheese. Feta or a mild, crumbly goat cheese can be substituted if unavailable.)

👨‍🍳 Instructions

1. 1

   Prepare the dough: In a large bowl, combine the warm water, granulated sugar, and yeast. Let stand for 5-10 minutes until frothy. Add the flour, salt, crushed anise seeds, and 50g of softened butter. Mix until a shaggy dough forms. Knead on a lightly floured surface for about 8-10 minutes, or until the dough is smooth, elastic, and no longer sticky. Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let rise in a warm place for 1.5 to 2 hours, or until doubled in size.

   ⏱️ 2 hours (rising time)
2. 2

   Prepare the filling: In a small bowl, combine the remaining 50g of softened butter with 1/2 cup of the papelón syrup. Mix well to create a spreadable paste.

   ⏱️ 5 minutes
3. 3

   Assemble the rolls: Once the dough has doubled, punch it down gently. On a lightly floured surface, roll the dough into a rectangle approximately 30x40 cm (12x16 inches). Spread the papelón-butter mixture evenly over the dough, leaving a small border along one of the long edges. Sprinkle half of the grated queso blanco over the filling.

   ⏱️ 10 minutes
4. 4

   Roll and slice: Starting from the long edge opposite the clean border, tightly roll up the dough into a log. Pinch the seam to seal. Cut the log into 12 equal slices, about 2.5-3 cm (1 inch) thick.

   ⏱️ 5 minutes
5. 5

   Prepare for baking: Pour the remaining 1/2 cup of papelón syrup into the bottom of a 23x33 cm (9x13 inch) baking pan. Arrange the sliced rolls cut-side up in the pan, ensuring they are close but not tightly packed. Cover the pan and let the rolls rise for another 30-45 minutes, or until puffy.

   ⏱️ 45 minutes (rising time)
6. 6

   Bake the golfeados: Preheat your oven to 180°C (350°F). Uncover the pan and sprinkle the remaining queso blanco over the top of the rolls. Bake for 25-30 minutes, or until the tops are golden brown and the syrup is bubbling and caramelized around the edges. If the tops start to brown too quickly, you can loosely tent the pan with foil.

   ⏱️ 25-30 minutes
7. 7

   Serve: Let the golfeados cool in the pan for at least 15-20 minutes before serving. This allows the syrup to thicken and prevents the rolls from falling apart. They are best served warm.

   ⏱️ 15-20 minutes (cooling time)

💡 Pro Tips

• ✓The sweet and salty contrast between the papelón syrup and the queso blanco is key to the authentic flavor of golfeados.
• ✓Ensure the queso blanco is not too soft, as it will melt and spread. A firmer, slightly salty cheese works best.
• ✓Papelón syrup can be made by dissolving about 200g of papelón (or piloncillo) in 1 cup of water over low heat until smooth. Strain if necessary.
• ✓For an extra moist and flavorful bun, ensure the butter and papelón mixture is spread evenly.
• ✓Golfeados are a beloved classic found in Venezuelan bakeries and homes, often enjoyed with a cup of coffee.

🔄 Variations

• For a richer flavor, add a tablespoon of cinnamon to the papelón-butter filling.
• Increase the amount of queso blanco for a more pronounced cheesy flavor.
• Add a splash of rum to the papelón syrup for an adult twist.
• Serve with a dollop of fresh cream or a drizzle of condensed milk.

🥗 Nutrition

Per serving