Golfeados (Brioches Vénézuéliennes) 🇻🇪

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor and is dairy-free.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

cheese

🥗Healthier: ricotta

💰Cheaper: cream cheese

Ricotta offers a lighter option while maintaining creaminess.

coconut flakes

🥗Healthier: toasted almonds

💰Cheaper: dried shredded coconut

Toasted almonds add crunch without the cost.

Prepare a viscous caramel with 450 g of panela, 200 g of water, 10 g of anise, 0.5 teaspoon cloves, 0.25 teaspoon ground cinnamon, and 0.125 teaspoon allspice in a saucepan over medium heat for about 25 minutes.

Turn off the heat, cover the saucepan, and let cool overnight.

The next day, heat the caramel and strain it to remove the spices.

Prepare the dough by mixing 300 g of flour, 1 spoon of instant yeast, 3 g of salt, and 33 g of white sugar in a bowl.

Add 150 g of water, 30 g of whole milk, honey, and 1 egg in order, mixing well.

Beat the mixture for 5 minutes until well combined, then gradually add 50 g of unsalted butter while beating for another 10 minutes.

Increase the speed and beat for an additional 10 minutes, then perform a window test to check the dough's readiness.

Add 4 g of anise seeds and mix for 1-2 minutes.

Form the dough into a ball, cover it, and let it rest for 10 minutes.

Prepare the filling by mixing 45 g of white sugar, 160 g of grated feta, 100 g of grated panela, 0.125 teaspoon powdered cinnamon, and 5 g of anise in a bowl.

Roll the dough into a rectangle (about 40 by 25 cm) and spread the filling, leaving a part without filling to close the dough.

Roll the dough tightly and cut it into eight equal sections.

Butter a pan and place the rolls inside, flattening them slightly.

Cover with a tea towel and let rise for 1h10 to 2 hours until doubled in volume.

Preheat the oven to 170°C.

Mix 100 g of water with 20 g of caramel and brush the rolls with this mixture, pouring some into the pan.

Cover the pan with a lid or aluminum foil and bake for 15 minutes.

Remove the pan, brush the rolls generously with caramel, and return to the oven without the lid for 5 minutes.

Repeat brushing with caramel and baking for another 5 minutes until ready.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens