Venezuelan golfeados

Name: Venezuelan golfeados
Total time: 180 min
Cuisine: Venezuelan recipes
Ingredients: 2 tablespoons of dry yeast; 2 teaspoon of sugar; 1 tablespoons of all-purpose flour; 0.5 taza of lukewarm water; 500 grams of all-purpose flour; 100 grams of softened butter; 1 unit of egg; 70 grams de Powdered milk; 110 grams of sugar; 1 teaspoon de Nativo Vanilla Essence; 0.5 teaspoon of sweet anise seeds; 0.25 teaspoon of ground cloves and/or ground cinnamon; 2 units of lemon, for the zest; 220 milliliters of lukewarm water or milk; 1 pinch of salt; 250 grams de Panela Redonda; 1 tablespoon of softened butter; 500 grams of grated firm white cheese; 1 unit of lemon, for the zest; 250 grams de Panela Pulverizada GOYA; 2 cups of water; 0.5 tablespoon of sweet anise seeds; 1 unit of lemon, for the peel; 2 units of lemon, for the juice; 1 stick of cinnamon, to taste; 1 teaspoon of star anise, to taste

Venezuelan recipes

Sweets

Dessert

Hard

180'

Some recipes simply taste like home, and golfeados are one of them. This Venezuelan classic combines a soft, aromatic dough with panela, white cheese and the unmistakable flavor of anise. In this version, lemon brings a fresh touch to both the filling and the panela syrup poured over the golfeados after baking. Sweet, soft and filled with Venezuelan tradition.

Ingredients Preparation Share

Ingredients

For the preferment

2 tablespoons of dry yeast
2 teaspoon of sugar
1 tablespoons of all-purpose flour
0.5 taza of lukewarm water

For the dough

500 grams of all-purpose flour
100 grams of softened butter
1 unit of egg
70 grams of Powdered milk
110 grams of sugar
1 teaspoon of Nativo Vanilla Essence
0.5 teaspoon of sweet anise seeds
0.25 teaspoon of ground cloves and/or ground cinnamon
2 units of lemon, for the zest
220 milliliters of lukewarm water or milk
1 pinch of salt

For the filling

250 grams of Panela Redonda
1 tablespoon of softened butter
500 grams of grated firm white cheese
1 unit of lemon, for the zest

For the syrup

250 grams of Panela Pulverizada GOYA
2 cups of water
0.5 tablespoon of sweet anise seeds
1 unit of lemon, for the peel
2 units of lemon, for the juice
1 stick of cinnamon, to taste
1 teaspoon of star anise, to taste

Preparation

Prepare the preferment

Mix the yeast, sugar, lukewarm water and flour.
Leave the mixture to rest in a warm place for at least 10 minutes, until bubbles form on the surface.

Prepare the dough

In a bowl, combine the flour, powdered milk, spices, salt and lemon zest.
In a separate bowl, dissolve the sugar in the lukewarm milk or water.
Add the risen preferment, the milk and sugar mixture, and the egg to the dry ingredients.
Knead for a few minutes, then add the softened butter.
Continue kneading for at least 10 minutes, until the dough is smooth, soft and no longer sticky.
Cover tightly and leave to rise for at least 45 minutes, or until doubled in size.
If time allows, gently knock back the dough, shape it into a ball and let it rise a second time.

Prepare the syrup

Place the papelón, water, spices and lemon peel in a saucepan over medium heat.
Cook for at least 10 minutes, making sure the liquid does not reduce too much. The syrup should be thick enough to coat the golfeados, but still easy to pour.
Remove from the heat and add the lemon juice.
Mix well and leave to cool.

Shape and fill the golfeados

Lightly flour a clean, flat work surface.
Roll out the dough into a thin, even rectangle, approximately 60 × 40 cm and 5 mm thick.
Brush the surface with a thin layer of softened butter.
Spread the papelón and grated white cheese evenly over the dough.
Grate the lemon zest directly over the filling.
Roll the dough up evenly, keeping the roll firm enough to hold its shape.
Cut the roll into evenly sized pieces.
Arrange the golfeados slightly apart on a baking tray lined with baking paper, or in a buttered and floured baking dish.
Cover and leave to rise for approximately 1 hour, until doubled in size.

Bake and finish

Preheat the oven to 175°C.
Bake the golfeados for 25 minutes, until they begin to turn golden.
Remove from the oven and brush generously with the syrup.
Return to the oven and bake for another 10-15 minutes, depending on your oven.
Remove from the oven and brush again with syrup.
Leave to cool and serve with grated white cheese, a slice of lemon and extra syrup.