VENEZUELAN GOLFEADOS! STEP BY STEP

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is dairy-free.

Mix lukewarm milk with yeast, a little flour, and a little sugar; set aside for about 10 minutes.

In a bowl, mix flour, sugar, papillon, salt, anise, and mix well.

After yeast is foamy, add melted butter, 1 egg, and vanilla extract to the dry ingredients; mix well.

Knead the dough for about 10 minutes, adding more flour as necessary until elastic.

Shape the dough into a ball and place in a slightly oiled bowl; cover with plastic wrap and let rise for about 2 hours until doubled in size.

Make papillon syrup by combining water and papillon in a small pot over medium heat until dissolved.

For the filling, combine janerio cheese, shredded papillon, ground cinnamon, ground cloves, and anise.

Roll out the dough into a rectangle, cover with room temperature butter, add the filling and spread evenly.

Roll the dough and use dental floss to cut into portions.

Spread room temperature butter in a baking pan and place golfeados leaving space between them; cover with plastic wrap and let rest for about 1 hour.

Preheat oven to 180°C (350°F) and bake for 10 minutes, then brush with papillon syrup and bake for an additional 15 minutes, checking for golden brown color.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens