How to Make Golfeados: Venezuela's Favorite Sweet Treat

In a small saucepan, add the milk, butter, and sugar over medium heat and stir until the sugar dissolves. Do NOT bring it to a boil.

Let the mixture cool until warm, and then stir in the yeast. Let it bloom for a few minutes.

Next, add the flour, salt, and aniseed to a large bowl, then add the foamed yeast mixture and egg to the same bowl. Stir to combine. You can also use your hands or a wooden spoon.

Transfer the mixture to a lightly floured surface and knead for a few minutes, adding flour as needed. It should be soft, like playdough, but not too sticky.

After that, transfer the dough to a lightly oiled bowl, cover it with a clean kitchen towel, and put it in a warm place to rise for an hour until almost doubled in volume.

Knock back the dough, transfer it to a working surface, roll it into a square around 10 inches, then spread the butter on top.

Sprinkle over the grated Gouda cheese, then the sugar, then roll up tightly the dough into a long log, as you would do for cinnamon rolls.

Cut the roll into around 8-9 slices and arrange them in a lightly greased 9x13 inch baking dish with just a little space between.

Cover with a clean kitchen towel and leave to rise again for around 30-50 minutes until almost doubled in size.

In the meantime, preheat the oven to 350 F.

Bake the rolls for around 30 minutes until golden brown on top.

In the meantime, make the syrup by stirring the sugar and water in a small saucepan over medium heat. Simmer for about 5-8 minutes until slightly thickened. Set aside.

Brush the Golfeados lightly with some of the syrup before the last 5-10 minutes of baking. Then, remove them from the oven and pour the remaining syrup on top, distributing evenly.

Sprinkle them with parmesan cheese and serve warm.

Equipment Needed

Dietary

Allergens