Similar to a cinnamon roll, "Golfeados" are Venezuelan traditional and very yummy sweet rolls snacks. The key ingredients in this case are the "papelón" (a molasses-like product of sugar cane processing, AKA Jeggary), anise seeds and "Queso Blanco" a white salty cheese. All is rolled inside a sweet roll dough, then baked, drizzled with syrup made with papelón and anise seeds, and sprinkled with more cheese. They are delicious and when you try it once you will love them forever
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| 10-12 Servings |
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Similar to a cinnamon roll, "Golfeados" are Venezuelan traditional and very yummy sweet rolls snacks. The key ingredients in this case are the "papelón" (a molasses-like product of sugar cane processing, AKA Jeggary), anise seeds and "Queso Blanco" a white salty cheese. All is rolled inside a sweet roll dough, then baked, drizzled with syrup made with papelón and anise seeds, and sprinkled with more cheese. They are delicious and when you try it once you will love them forever
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Ingredients
Dough
- 2 Cups Milk Full Fat
- 1/2 Cup Oil I use corn
- 1/2 Cup Sugar
- 4 grs Granulated instant yeast
- 1 Whole Egg Slightly whisked optional
- 4 Cup All Purpose Flour + 1/2 cup extra (set aside)
- 3/4 tsp Baking Powder
- 1/2 tsp Baking Soda
- 3/4 tsp Salt
Syrup
- 1/3 Cup Water
- 1 Tbsp Anise seed
- 1 Cup Sheared "Papelon" (AKA: Jeggary)
Filling
- 4 Tbsp Melted Butter
- 1 Cup Sheared "Papelon" (AKA: Jeggary)
- 2 Tbsp Anise seed
- 1 Cup Sheared Fresh White Cheese (Can use Hallumi Cheese)
Servings: Servings
Instructions
- For the dough
- Add the milk, sugar and oil in a saucepan and put on a medium heat until all sugar is dissolve, remove from the heat before it boils and let it cold down until warm
- Sprinkle the yeast on top of the mix and let it sit for few minutes
- Add the egg (slightly beaten) and the flour (4 Cups only, reserve the other half), stir until well combined, cover with a wet kitchen towel and leave it to raise for one hour in a warm place ( I normally warm up the oven to the minimum and then turn it off when I place the dough in)
- After the dough has raised for one hour, mix together the remaining flour, salt, baking soda and baking powder and add it to the dough, Mix all well until the dough is soft and non-sticky.(Place the dough for one hour at least in the fridge before the next step)
For the Syrup
- Add the water, jaggery and anise seeds in a small saucepan, bring to boil in a medium heat and let it cook until all the jaggery has dissolve and the mix has a syrup consistency
For the Filling
- Sheared some more jaggery and the white cheese, place all in separate containers and have them ready for the assemble
To assemble
- Remove half the dough from the bowl, on a floured surface roll a thin rectangular shape
- Generously paint with melted butter all the surface of the rolled dough
- Drizzle some of the previously made syrup and sprinkle anise seeds
- Add the sheared jaggery and white cheese
- Start rolling the dough until forming a large log
- Cut the log in slides of 1.5” approx. and place them on a greased baking tray.(Make sure to leave enough space between the rolls as they will raise during baking)
- Bake at 180 C for 20 min
- Remove from the oven and paint them with the rest of the syrup and bake for 5 more minutes
Recipe Notes
Better to serve warm with some more white cheese and coffee.
Enjoy Cooking...
Your Cakepicurean friend...
2 Responses
Erica
como hago para que no se pegue, a mi se me pego al molde aun aceitandolo.
cakepicurean
Hola Erika, yo use papel parafinado o simplemenete ponle algo de mantequilla al molde… Tambien es mejor desmoldar caliente.