Golfeados, golfeados Venezolanos.

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.

Cut 500 grams of papelón into pieces.

Crush the papelón and place it in a pot with 300 grams of water.

Add anise seeds to the pot and bring to a boil.

Once boiled, let the mixture cool to form a syrup.

In a bowl, combine sugar, water, eggs, vanilla extract, and yeast, and mix until dissolved.

Create a well in the flour and add salt and anise seeds around the edges.

Add unsalted butter to the well and pour in the liquid mixture.

Mix with a spoon until the flour is hydrated, then knead until a dough forms.

Transfer the dough to a work surface and knead for about 1 minute to ensure all ingredients are incorporated.

Knead the dough for 10 minutes until smooth and elastic, using body weight to help.

Shape the dough into a cylinder for easier rolling.

Let the dough rest on a greased surface covered with a dry cloth for 30 minutes.

After resting, check the dough by pressing it with a finger; it should not spring back.

Roll out the dough into a rectangle approximately 80 cm long and 50 cm wide.

Spread the papelón syrup over the dough, leaving a 5 cm border at one edge.

Sprinkle sugar over the syrup and add grated cheese evenly on top.

Roll the dough tightly, ensuring the edge without syrup seals the roll.

Mark the roll into pieces approximately 5 cm wide for cutting.

Cut the roll with a sharp knife without tearing the dough.

Place the cut golfeados in a greased high baking tray to allow them to rise together.

Let the golfeados ferment for 2 hours.

Preheat the oven to 180 degrees Celsius.

Bake the golfeados for 35 minutes, adding water between them to prevent caramelization.

Once baked, brush the golfeados with the remaining syrup while they are still hot.

Sprinkle more grated cheese on top of the golfeados.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens