Golfeados - Venezuelan Sticky Buns

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor and is dairy-free.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

cheese

🥗Healthier: ricotta

💰Cheaper: cream cheese

Ricotta offers a lighter option while maintaining creaminess.

coconut flakes

🥗Healthier: toasted almonds

💰Cheaper: dried shredded coconut

Toasted almonds add crunch without the cost.

Combine plain flour, rapadura sugar, cinnamon, and yeast in a bowl.

In another bowl, whisk warm milk, butter, and egg together.

Slowly incorporate the wet mixture into the dry ingredients and mix until sticky.

Knead the dough for about 5 minutes until it starts to work the gluten.

Cover the dough and let it rest for an hour until it doubles in size.

Cut the dough in half for easier handling.

Mix cream cheese and butter until smooth for the filling.

Spread the cream cheese mixture over the rolled dough.

Sprinkle with feta cheese, anise seeds, and rapadura sugar.

Roll the dough tightly and pinch the seam closed.

Cut the rolled dough into pieces and place them in a baking tray.

Let the pieces rise for another 30 minutes.

Prepare the syrup by melting butter, rapadura sugar, water, and anise seeds together until syrupy.

Brush the syrup over the buns before baking.

Bake at 180°C (356°F) for about 20 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens