Nina Caldwell
A delicious Venezuelan treat, golfeados are sweet sticky buns with a unique twist: a salty cheese filling. This combination of flavours makes golfeados stand out from other sweet breads. But how many calories does this indulgent snack contain?
| Characteristics | Values |
|---|---|
| Calories | 283kcal |
| Carbohydrates | 45g |
| Protein | 7g |
| Fat | 9g |
| Saturated Fat | 5g |
| Cholesterol | 42mg |
| Sodium | 209mg |
| Potassium | 105mg |
| Fiber | 1g |
| Sugar | 17g |
| Vitamin A | 280IU |
| Calcium | 93mg |
| Iron | 2mg |
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What You'll Learn
A single golfeado contains 283 calories
A single golfeado, a sweet treat native to Venezuela, contains 283 calories. These sticky buns are a delicious take on the traditional bun, with the unusual addition of cheese. The soft, slightly sweet dough is rolled into a spiral and filled with papel-melon honeydew and unrefined sugar, giving it a caramelised touch. The detail that sets golfeados apart from other sweet breads is the hand cheese, a Venezuelan cheese that provides a salty contrast to the sweet roll.
Golfeados are made from leavened dough, similar to bread or brioche. The dough is rolled out and filled with a cinnamon and cheese mixture, then shaped into snails. The filling is a combination of cinnamon, grated brown sugar, and local cheese known as queso de mano. This cheese is similar to Italian mozzarella and is produced from cow's milk. It has a soft and elastic texture and a mild flavour.
The syrup that gives golfeados their sticky texture and shiny appearance is made from panela, an unrefined brown sugar from South America. This sugar is made from a single ingredient—sugar cane juice—which is cooked at high temperatures to obtain molasses. The dough is prepared with flour, milk, butter, and sugar, and the rolls are baked for 20-25 minutes until golden brown.
Golfeados can be enjoyed warm or at room temperature and are typically served with a side of soft cheese, such as queso de mano, queso fresco, or mozzarella. They can be stored at room temperature for a day or two but are best when freshly baked and gently warmed before serving. This unique and delicious treat is a must-try for anyone looking to indulge in a sweet and savoury combination.
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They are sweet, sticky buns
Golfeados, the delicious Venezuelan sticky buns, are a sweet and fluffy bread with a characteristic spiral shape. They were born in Caracas in a small bakery in the 1940s, created by two brothers who wanted to offer something unique. And unique they are, with their soft, slightly sweet dough, filled with papel-melon honeydew and unrefined sugar, giving them a caramelised touch. But what sets them apart is the cheese, a Venezuelan hand cheese that provides a perfect salty contrast to the sweet bun.
The dough is prepared with flour, milk, butter, sugar, yeast, egg, and anise. It is then filled with a mixture of cinnamon, grated brown sugar or muscovado sugar, and local cheese, before being shaped into snails. The cheese used is typically a semi-hard or hard cheese, such as queso blanco, or a mixture of parmesan, pecorino, and/or manchego. However, other recipes suggest using pecorino or gouda. The buns are then baked and brushed with syrup, resulting in a shiny, sweet treat.
Golfeados are typically served warm with a side of soft cheese, such as queso de mano, queso fresco, or mozzarella. They have a wonderful sticky texture and are a delightful combination of sweet and savoury flavours. While they may seem indulgent, a single golfeado has approximately 283kcal, making them a relatively moderate treat in terms of calories.
The process of making golfeados is similar to that of other sweet rolls or cinnamon rolls. The dough is soft and easy to work with, and the addition of an initial rise before rolling and filling can help achieve a nice, soft texture. The syrup, made from panela, water, and aniseed, is what gives golfeados their signature stickiness and sweet taste.
Overall, golfeados are a delightful Venezuelan treat, offering a unique blend of sweet and savoury flavours in a soft, sticky bun.
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They are made from leavened dough
A single golfeado contains 283 calories. They are made from leavened dough, which is a type of bread dough. The dough is rolled out with a rolling pin to a thickness of about half a centimetre. It is then filled with a cinnamon and cheese mixture. The cheese used in the filling is a semi-hard cheese known as "queso blanco" or "queso de mano", which is similar to Italian mozzarella. However, other types of hard cheese with a slight saltiness can be used as substitutes, such as parmesan, pecorino, gouda or manchego. The dough is then shaped into snails, which are about 4 cm thick.
The characteristic spiral shape of the golfeados is formed by carefully rolling the dough from one of the long sides to create a long, tight roll, similar to a cinnamon roll. The rolls are then cut into pieces and placed on a baking sheet, cut side up. They are baked in the oven for 20-25 minutes, or until they turn golden brown.
The dough for golfeados is relatively soft and easy to work with. Some recipes suggest giving the dough an initial rise before rolling and filling it, to achieve a nice soft texture. In Venezuela, normal wheat flour is used, but if you are making golfeados at home in Spain, it is recommended to use strong flour, which has a higher gluten content. This will make the dough rise better and result in fluffier golfeados.
The syrup used in golfeados is made by mixing grated panela or brown sugar with water and aniseed. This mixture is heated over medium heat until it forms a thick syrup. The syrup is then spread over the dough using a brush or a spoon, and the cheese is crumbled and spread on top.
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They are filled with cinnamon and cheese
A single golfeado, a Venezuelan cheese sticky bun, contains 283 calories. They are made from a soft, leavened dough that is halfway between bread and brioche. The dough is rolled out and filled with a mixture of cinnamon, grated brown sugar, and local cheese. This cheese is typically a semi-hard variety known as "queso blanco" or "queso de mano", which is similar to Italian mozzarella. However, other types of hard cheese with a slight saltiness can be used, such as parmesan, manchego, pecorino, or gouda. The buns are then shaped like snails and baked.
The addition of cheese to a sweet roll might seem unusual, but it adds a wonderful layer of flavour. The salty cheese provides a perfect contrast to the sweet dough and syrup. The syrup is made from panela, an unrefined brown sugar from South America, which gives the golfeados their characteristic shine and sticky texture.
Golfeados were invented in the 1940s by two brothers, Genaro and María Duarte, in a small bakery in Caracas, Venezuela. The brothers wanted to offer something different, a bread that combined sweet and savoury flavours in a delicious and unique way. The original recipe did not contain cheese and it was not until the immigration of the Portuguese that the version of the golfeados as it is known today was created. The Portuguese immigrants introduced "queso de mano", which means "hand cheese" in Spanish, due to the way it is made by hand.
Golfeados are typically served warm with some soft "queso de mano" on the side. If not eaten immediately, they can be stored at room temperature for a day or two and gently warmed before eating.
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They are shaped like snails
A single golfeado contains 283 calories. They are a type of sweet and fluffy bread that originated in Venezuela. The dough is soft and slightly sweet, and it is rolled into a spiral shape before being filled with papel-melon honeydew and hand cheese. The unrefined sugar gives the pastry a caramelized touch, and the hand cheese provides a salty contrast.
Golfeados are shaped like snails. They are prepared from leavened dough of the bread type. The dough is rolled out with a rolling pin and then filled with a cinnamon and cheese filling. The filling is typically a mixture of cinnamon, grated brown sugar, and local cheese called "queso de mano." This cheese is a flat, round, fresh cheese that is very common in Venezuela and is usually eaten as a side dish or as a topping for sweet cinnamon rolls. It has a soft and elastic texture and a mild flavor.
After filling the dough, the buns are shaped like snails. This unique shape is created by rolling the dough into a long, tight roll, similar to a cinnamon roll. The roll is then cut into pieces about 4 cm thick, and the individual golfeados are placed on a baking sheet, cut side up. This distinctive spiral shape is a signature of the pastry, along with the combination of sweet and savory flavors.
The golfeado's snail-like shape is not only aesthetically pleasing but also functional. The spiral form allows for an even distribution of the filling, ensuring that each bite is packed with flavor. The shape also creates a pleasing texture contrast, with the soft and fluffy dough contrasting the sticky and sweet filling.
The creators of the golfeados were two brothers from a small bakery in Caracas in the 1940s. They wanted to offer something unique, combining sweet and savory flavors in a delicious way. Their creation quickly became a success, and golfeados spread throughout Venezuela, becoming an essential part of the country's cuisine.
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Frequently asked questions
A golfeado contains 283kcal.
A golfeado is a Venezuelan cheese sticky bun.
They are made with a soft, slightly sweet dough, filled with cinnamon and local cheese, and covered in a brown sugar syrup.
A semi-hard cheese known as "queso blanco" is used in the filling. A softer cheese called "queso de mano" is served on the side.
It depends on how many golfeados you eat! One golfeado contains 283kcal, so a serving of two golfeados would be 566kcal.
