AI-generated image
Golfeados
Sticky panela and cheese spiral buns
Caracas sticky panela, anise and cheese spiral buns
VenezuelanGolfeados are the sticky sweet buns of Caracas bakeries and especially of the old roadside panaderías on the road to El Junquito, eaten warm with a slice of salty white cheese and a coffee. The soft yeast dough is rolled up with grated papelón (panela), anise seeds and crumbled cheese, baked in a tight tray and soaked with a dark panela syrup so they glisten. They are sweet, salty and fragrant. Chef's tip: roll them tightly and pack them close together in the tin; they rise up instead of out and stay soft and moist.
- Total time
- 75 min
- Difficulty
- hard
- Serves
- 12
Ingredients
For the dough
- 1 ⅛ lb strong white bread flour
- 1 ¾ oz sugar
- 1 tsp salt
- 1 cup whole milklukewarm
- 1 egg
- 2 ⅛ oz buttersoftened
For the filling
- 7 oz panela or dark muscovado sugargrated
- 2 tsp anise seeds
- 5 ½ oz crumbly salty white cheese such as queso llanero or fetacrumbled
- 1 ⅜ oz buttersoftened
For the syrup
- ½ cup water
- ½ tsp anise seeds
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (4)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/8 doneStep 1: Mix 1 ⅛ lb strong white bread flour, ¼ oz fast-action dried yeast, 1 ¾ oz sugar and 1 tsp salt. Add 1 cup whole milk and 1 egg and knead for 5 minutes, then add 2 ⅛ oz butter a little at a time and knead for 5 minutes more, until smooth, glossy and springy.
Step 2: Cover and leave in a warm place until doubled, about 1 hour.
Step 3: Mix 7 oz panela or dark muscovado sugar and 2 tsp anise seeds. Roll the dough into a 40 × 30 cm rectangle, spread with 1 ⅜ oz butter, then scatter evenly with the panela mixture and 5 ½ oz crumbly salty white cheese such as queso llanero or feta.
Step 4: Roll up tightly from a long side and pinch the seam. Cut into 12 slices with a sharp knife or dental floss.
Step 5: Arrange them cut side up and close together in a buttered 23 × 33 cm tin. Cover and prove until puffy and touching, 45 minutes. Heat the oven to 350°F (325°F fan).
Step 6: Bake until risen and deep golden and the filling is bubbling at the edges, 25–30 minutes.
28 minStep 7: Meanwhile simmer 3 ½ oz panela or dark muscovado sugar, ½ cup water and ½ tsp anise seeds in a small pan over a medium heat until slightly syrupy, 5 minutes.
5 minStep 8: Spoon the hot syrup over the buns as soon as they come out of the oven. The common mistake is using too little: they should look sticky and glossy. Cool for 15 minutes and serve warm.
Nutrition per serving
- Calories
- 360 kcal
- Protein
- 9 g
- Carbs
- 56 g
- Fat
- 12 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does golfeados take?
- About 75 minutes in total: 45 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of strong white bread flour?
- Plain flour, same amount (the dough will be softer and rise a little less).
- What can I use instead of fast-action dried yeast?
- Fresh yeast, three times the weight.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Reform tortaWalnut meringue chocolate cake
Belgrade pastry shops have sold reform torta since the early twentieth century, and it is still the cake Serbian families bring out for birthdays, weddings and the slava. Three thin layers of walnut meringue, crisp at the edge and chewy inside, are stacked with a dense chocolate butter cream made with egg yolks cooked over steam until thick. It is very rich, so cut thin slices and serve with strong coffee. The usual slip is beating the butter into a chocolate mixture that is still warm, which melts it and splits the cream; let it cool to room temperature first. Chef's tip: assemble the cake the day before; overnight in the fridge the meringue softens a little and the cake slices cleanly with a hot knife.
Ma'amoulDate and walnut butter pastries
Ma'amoul are delicate shortbread-like pastries made for Eid and Easter across the Middle East. A soft, rose-scented butter dough is wrapped around a filling of dates, walnuts, almonds and pistachios cooked with cinnamon, marked with a fork, baked pale and dusted with icing sugar. Makes 35; they keep well in a tin.
Cranberry and apple ring
A light, eggless and butter-free cake made with self-raising flour, cinnamon, light muscovado sugar, apple juice and a little sunflower oil, studded with juicy cranberries and diced apple and baked in a ring mould. Drizzled with warm cranberry jam and decorated with apple slices, it looks festive and is low in fat.
