The golfeados are one of the sweets most appreciated by Venezuelans. They are as Creole as the arepa, and subtly delicious for its strange but exquisite combination of sweet papelón that plays an important role in our cuisine, with Venezuelan salty white cheese. These are rolls stuffed with papelón and grated white cheese flavored with anise spices, baked and soft consistency, being an option for snack time can be served with coffee, referred to as the perfect combination.
Ingredients
1 kg of Wheat Flour | |
1 cup Milk | |
400 gr grated White Cheese | |
2 Eggs | |
200 gr of shredded Papelon | |
½ cup Water | |
100 gr Butter | |
150 gr Sugar | |
2 tablespoons Yeast | |
2 tablespoons Honey | |
1 teaspoon Salt | |
1 teaspoon ground Cinnamon | |
1 tablespoon Anise spices |
Utensils
Cooking pot |
Roller |
Tray |
Preparation
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In a pot, pour ½ cup water and papelón and cook until melted and form a syrup.
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In a large bowl, place milk, two tablespoons of papelón syrup, 2 eggs, 100 gt sugar, yeast, honey and butter and mix until blended.
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Place the flour on a counter, in the form of volcano and pour the mixture.
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Integrate the mixture with flour and knead until fully integrated, avoiding clumping.
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Add the anise to the dough, and continue kneading.
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Flour the counter and flatten the dough in a rectangular shape with the help of a roller.
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Spread the dough, stretched with papelón syrup (warm the syrup if it has hardened).
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Pour the grated cheese throughout the dough and the remaining sugar (150 grams) and a teaspoon of cinnamon.
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Roll the dough from the widest part of the rectangle to form a roll.
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Cut the roll into slices of 4-5 cm and place horizontally in a greased pan or with baking paper and let stand for 1 hour and a half to grow in the oven without turning on to avoid drafts.
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After that time turn on the oven and bake at 180 degrees for 25 minutes.
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5 minutes before removing from oven, paint with a little papelón and introduce additional 5 minutes.
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Top with more grated cheese (optional).