golfeados

...aka Venezuelan sticky buns!

golfeados

inspo! thank you for sharing this recipe with me, Juan David!¹

Ingredients | Makes 8 golfeados

dough | milk-yeast mixture

• 0.75 cup milk

• 2 tbsp. butter

• 1 tbsp. brown sugar

• 1 tsp. dried instant yeast

dough | the rest of the ingredients

• 2 cups all-purpose flour

• 0.25 tsp. salt

• 1 tsp. aniseed, lightly ground

• 1 egg

filling

• 2 tbsp. butter, room temperature

• 1 cup finely grated hard cheese (parmesan, pecorino and/or manchego)

• 0.25 cup brown sugar (ideally panela)

syrup

• 0.5 cup brown sugar (ideally panela)

• 0.5 cup water

Instructions | making the dough

1. gently warm the milk, butter, and sugar until the butter melts and sugar dissolves

2. let cool until tepid

3. add yeast and stir²

4. measure out the flour, salt, and aniseed into a medium bowl

   

5. add the milk-yeast mixture and egg to the medium bowl

   

6. bring the mixture together, transfer to a lightly floured surface, and knead for a few minutes, adding flour as needed (it should be soft but not too sticky)

   

7. once smooth, put the dough in a lightly oiled bowl, cover, and put in a warm place to rise for around an hour until roughly doubled

   

   pre-rise

   

   post-rise

8. following the rise, knock back the dough

9. roll or press the dough out into about a 10in/25cm square

Instructions | adding the filling, baking, syrup, and finishing touches

1. preheat the oven to 350°F/175°C

2. spread the butter onto the rolled dough

3. sprinkle over the cheese, then the sugar/panela, then roll up relatively tightly

4. cut the roll into about 8 slices and put into a baking dish (10x7in (25x18cm) or 13x9in (33x23cm)) with just a little space between

5. cover and leave to rise again for around 30 minutes until doubled

   

   post-rise

6. once preheated, place the rolls in the oven for about 20-25 minutes

   

7. while baking, make the syrup by warming the sugar/panela and water together over medium heat, stirring occasionally

8. simmer for around 5 minutes to thicken slightly then set aside

9. after 20-25 minutes, take the rolls out and lightly brush them with some syrup

10. then, place the rolls back in the oven for 5-10 more minutes, or until golden

11. once done, evenly pour the rest of the syrup over the rolls while still warm

12. then, leave the rolls to slightly cool in the dish

    

13. once cool, serve warm with some soft 'queso de mano' (a soft cheese, can use queso fresco/mozzarella) on the side³

14. enjoy!

cheers! I’ve been cooking and baking up a storm, so see you in the next one soon!

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did you try it, too!? leave a comment and let me know!

1. It has taken me over a year to post this recipe because I wanted to make sure it was perfect. But, if I may provide some wisdom with this post, that is that (1) yes, timing is everything, but also (2) just go do the thing! “The secret ingredient is…nothing! …To make something special, you just have to believe it’s special.” (Mr. Ping, Kung Fu Panda 1). And, “when you put your mind to something, you’re gonna excel at it—that’s how you are!” (Momma!). It’s as simple as that! But, wow, am I hard-headed! Sheesh!

2. you can use instant yeast instead—in that case, follow the instructions on the package then resume with the recipe.

3. I used queso fresco! Though, I would love to try it with queso de mano when I find it.