Golfeados - Rutas, Sabor y Tradición

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.

Add 2 cups of warm water to a bowl.

Mix in 2 tablespoons of dried instant yeast, a little bit of flour, and 1/2 tablespoon of sugar.

Stir until it resembles a coffee with milk and cover to let it rise.

In a separate bowl, add 100 g of margarine and 2 tablespoons of powdered milk.

Add 4 tablespoons of sugar and a pinch of salt to the margarine mixture.

For every 1 kg of flour, add 2 cups of liquid (milk or water).

Make a well in the flour and ensure the yeast mixture has risen before adding it in.

Add 2 eggs to the mixture and combine everything.

Knead the dough until it is compact and smooth.

Cover the dough and let it rise for 30 minutes in a warm place.

Grate the papelón, reserving some for the syrup, and combine the rest with the filling ingredients.

In a pot, combine the grated papelón with 1 cup of water and heat to create a syrup.

Grate the cheese (preferably a hard white cheese) and mix it with the papelón, 1 teaspoon of anise, and 1/2 teaspoon of cinnamon.

Roll out the dough and spread the filling evenly over it.

Fold the dough carefully, sealing the edges as you go.

Cut the dough into pieces and place them spaced apart on a baking tray.

Cover the pieces and let them rise for another 30 minutes.

Preheat the oven and bake the golfeados for 25 minutes.

After 25 minutes, remove them from the oven and brush with the syrup, then return to the oven for an additional 7 minutes until golden.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens