Golfeado Venezolano Estilo El Junquito

Prepare the papelón syrup by combining 500 grams of papelón and 400 grams of water in a pot over medium-high heat, stirring constantly until it reaches a boil, then remove from heat.

In a bowl, add 1 kilogram of all-purpose flour, 10 grams of salt, 10 grams of instant yeast, and 150 grams of sugar. Create a well in the center and add a tablespoon of sugar, a bit of water, and half of the yeast. Mix until a sticky paste forms.

Cover the mixture with the remaining flour and let it rest for 1 to 3 hours.

Once the sponge is ready, add the rest of the ingredients except for the filling ingredients and the butter. Start mixing with a spatula.

Continue mixing by hand until fully integrated. Tear and cut the dough and butter into pieces to integrate better.

Knead the dough in a wave motion for about 5 minutes until it is sticky and gluten is not fully developed, to achieve a cake-like texture. Cover with plastic wrap and place in a plastic bag to prevent contamination while it rests in the fridge for 1 to 2 hours.

After resting, flour the table and roll out the dough into a rectangular shape to a thickness of between half a centimeter and 1 centimeter.

Sprinkle the papelón filling evenly over the dough, leaving the edge of the fold without filling. Add the anise seeds and grated cheese on top.

Roll the dough like a Swiss roll, applying pressure as needed to distribute the filling evenly.

Cut the rolled dough into pieces about three fingers wide, marking first and then cutting completely.

Place the pieces on a baking tray that does not need to be greased or floured. Flatten them slightly with your palm.

Cover with plastic wrap and let them rise until doubled in size. Add a little water between the pieces to prevent burning.

Preheat the oven to 180 degrees Celsius and bake for about 10 minutes.

Remove from the oven and brush generously with the papelón syrup. Return to the oven until golden brown to your liking, noting that the final baking time will depend on your oven.

While still hot, serve over a mirror of papelón syrup and top with cheese.

Equipment Needed

Spice Level:

Dietary

Allergens