Golfeados Receta Facil / Esponjosos, Deliciosos y Caseros

Activate the yeast by placing warm milk in a bowl.

Add 10 g of sugar to the milk and mix until dissolved.

Add the yeast to the mixture, stir, and let it rest for 15 to 20 minutes until it forms foam.

Once the yeast is activated, add the remaining sugar and the egg yolks, mixing well.

Add 90 g of sifted flour gradually, mixing as you go, and let it rest for 40 to 50 minutes to rise.

After resting, add the remaining sifted flour and 3 g of salt, mixing well.

Knead the dough by hand or with a mixer using a hook until it forms a smooth ball.

Let the dough rest for 20 minutes to hydrate the flour.

After resting, knead the dough until it is smooth and uniform.

Add softened unsalted butter and knead until fully incorporated.

Cover the dough with plastic wrap and let it rest for one hour to double in size.

After the dough has risen, sprinkle flour on the table and roll out the dough into a uniform rectangle.

Spread margarine over the entire surface of the dough.

Sprinkle brown sugar over the dough, leaving a 4 cm border on one side.

Generously cover with grated hard cheese, leaving the same border free.

Add grated panela (or papelón) over the cheese, which is the key ingredient for authentic golfeados.

Carefully roll the dough into a firm cylinder.

Cut the rolled dough into 2 to 3 cm portions and place them in a mold or on a tray.

Brush the pieces with honey made from the same panela and sprinkle more grated cheese on top.

Bake in the oven for 25 to 30 minutes.

Equipment Needed

Allergens