How to make Venezuelan Golfeados

Mix all dry ingredients for the dough.

Add the rest of the ingredients and knead until no longer sticks to fingers.

Form a ball, cover and let it rise for 30 to 40 minutes in a dry and warm place.

Turn dough out onto a lightly floured surface and roll into a 17x10 inch rectangle.

Brush melted butter on dough.

Sprinkle panela, white cheese and anise seeds on the dough.

Preheat oven to 350 degrees F (175 degrees C).

Bake rolls in preheated oven until browned, 15 to 20 minutes.

Combine all syrup ingredients and let it boil until it thickens, similar to maple syrup.

Remove pan from oven and generously add panela syrup over the golfeados.

Put back in the oven for 5 more minutes.

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