Miles Bennett
If you're craving a taste of Venezuela, why not try making golfeados, the country's famous sticky buns? This sweet treat is a unique twist on the traditional cinnamon roll, with a filling of butter, sugar, and cheese, and a distinct anise flavour. While the combination of sweet and salty might seem unusual, it's a match made in heaven, with the slight saltiness of the cheese complementing the sweet syrup perfectly. Whether you're far from home or just looking to try something new, golfeados are sure to delight your taste buds and transport you to the heart of Venezuela. In this guide, we'll walk you through the steps to prepare these mouthwatering buns, from mixing the dough to creating the perfect filling and baking them to golden perfection. So, get ready to roll up your sleeves and bring a taste of Venezuela into your kitchen!
| Characteristics | Values |
|---|---|
| Type of Dish | Pastry, Sweet Bread, Sticky Buns |
| Region | Venezuela |
| Ingredients | Flour, Sugar, Salt, Anise Seeds, Eggs, Butter, Milk, Yeast, Cheese, Honey, Cinnamon, Aniseed, Water, Oil, Vanilla |
| Preparation | Mix dry and wet ingredients separately, then combine to form dough. Knead until smooth and elastic. Add filling, roll dough, cut into pieces, and bake. |
| Baking Instructions | Preheat oven to 350°F. Bake for 20 minutes, brush with glaze, and bake for an additional 10 minutes. |
| Serving Suggestions | Sprinkle with cheese and serve warm. |
Explore related products
What You'll Learn
Preparing the dough
To prepare the dough for golfeados, start by mixing yeast with a small amount of warm water in a bowl. The water should be lukewarm, not hot. Add a teaspoon of sugar and let the mixture stand for about 10 minutes, until it becomes bubbly. This indicates that the yeast is activated.
In a separate, larger bowl, mix flour with sugar, salt, and anise seeds. You can use regular wheat flour, or strong flour, which contains more gluten and will make the dough rise better, resulting in fluffier golfeados. Make a well in the centre of the dry mixture and add an egg, the activated yeast, and the remaining lukewarm water.
Begin kneading the mixture by hand or with a hook mixer until the dough becomes smooth and elastic. You can also add a little butter at room temperature and continue kneading until it is fully incorporated into the dough.
Place the dough in a clean, lightly oiled bowl and cover it with a cloth or plastic wrap. Let the dough rest in a warm place for about an hour, or until it has doubled in size. This step allows the dough to rise and gives it a soft texture.
Once the dough has risen, you can proceed to assemble the golfeados by rolling it out, adding the filling, and shaping it into the distinctive swirl or scroll shape.
Golf: Business or Entertainment?
You may want to see also
Explore related products
$7.99
Making the filling
To make the filling for your golfeados, you will need butter, cream cheese, anise seeds, panela sugar (or brown sugar), and crumbled feta or another salty cheese.
First, use a hand mixer to combine the butter and cream cheese until smooth. The amount of cheese you use depends on your taste, but be generous to achieve that sweet-salty contrast. You can use a semi-hard cheese like "queso blanco", or a mixture of parmesan, pecorino and/or manchego. If you can't find Latin American cheeses, you can substitute them with haloumi, a Cypriot cheese made with goat's and/or sheep's milk. You can also use mozarella or queso fresco.
Next, add the anise seeds, panela sugar, and crumbled feta to the butter and cream cheese mixture. Anise is what gives the golfeados their traditional sticky bun flavour, so don't skip this ingredient! If you can't find panela sugar, you can use brown sugar instead.
Once all the ingredients are combined, your filling is ready to be spread onto the dough.
Golf: Moderate Exercise or Leisure Sport?
You may want to see also
Explore related products
Shaping the golfeados
Next, you will spread the paprika melt or syrup on the dough. Leave a little bit of the syrup for later, which will be used as a glaze. You can use a brush or a spoon to spread the syrup evenly across the dough. This step not only adds flavour but also helps the other toppings adhere to the dough.
After spreading the syrup, it's time to add the cheese. Crumble fresh cheese or mozzarella generously across the dough. You can adjust the amount of cheese to your taste, but remember that the cheese adds a wonderful salty contrast to the sweet syrup. You can also use other types of cheese, such as queso blanco, a semi-hard cheese, or a mixture of salty cheeses like parmesan, manchego, or haloumi.
Now, carefully begin to roll the dough from one of the long sides, forming a long, tight roll. This technique is similar to making a cinnamon roll. Once you have a long log, cut it into pieces about 4 cm thick with a sharp knife. These pieces are your individual golfeados, and they should be placed cut-side up on a baking sheet or in a greased baking dish.
At this point, your golfeados are shaped and ready for baking. Preheat your oven to 350°F and bake the golfeados for about 20 minutes until golden. While the golfeados are baking, you can prepare the remaining syrup or glaze by boiling it with water and brushing it onto the golfeados once they are done baking.
Golf World Discounts: Trustworthy or Not?
You may want to see also
Explore related products
Baking the golfeados
First, preheat your oven to 350°F. While the oven is heating up, you can prepare the melado (glaze). Combine brown sugar and water in a medium saucepan and bring it to a boil, stirring until the sugar is dissolved. Then, reduce the heat to medium and cook the syrup until it thickens and reduces to 1 1/2 cups, which should take about 5 to 7 minutes. Once the golfeados have been baking for 20 minutes, brush them with half of the melado and put them back in the oven for another 10 minutes.
Next, roll out the dough on a floured surface into a large rectangle, about half a centimetre thick. Spread the paprika melt (a mixture of butter, milk, and brown sugar) onto the dough, leaving a little bit of honeydew for later. Sprinkle a generous amount of crumbled fresh cheese or mozzarella on top, or any other salty cheese of your choice, such as haloumi or parmesan.
Carefully roll the dough into a long, tight roll, as if you were making a cinnamon roll, and cut it into pieces about 4 cm thick. Place the slices on a greased baking sheet, cut-side up, and put them in the oven.
After the golfeados have finished baking, transfer the baking sheet to a cooling rack and brush the pastries with the remaining melado. Let them cool for about 10 minutes, and then sprinkle with any remaining cheese. Serve warm and enjoy the delicious combination of sweet and salty flavours!
PXG Golf Ownership: Who's Behind the Brand?
You may want to see also
Glazing the golfeados
Glazing is an important step in preparing golfeados, a delicious Venezuelan take on sticky buns. The glaze adds a wonderful sheen and sticky texture to these sweet treats.
To make the glaze, or melado, you will need brown sugar and water. Combine these ingredients in a medium saucepan and bring them to a boil over medium-high heat. Keep stirring until the sugar is completely dissolved. Reduce the heat to medium and continue cooking the syrup until it thickens and reduces to about 1 1/2 cups. This should take around 5 to 7 minutes.
Once the syrup has reached the desired consistency, remove it from the heat. At this point, your golfeados should already be baking in the oven. Brush them with half of the melado, then return them to the oven for another 10 minutes.
After removing the golfeados from the oven, transfer them to a cooling rack. Brush the remaining melado over the golfeados while they are still warm. Sprinkle with any remaining cheese and serve.
The cheese used in the filling is typically a semi-hard variety called "queso blanco". If you cannot find this, you can substitute it with other hard cheeses like Parmesan, Manchego, or a mixture of both. For a softer cheese, "queso de mano" is often served alongside the golfeados, but you can also use mozzarella or queso fresco.
Pinehurst: May Wood Golfer's Paradise
You may want to see also
Frequently asked questions
You will need milk, yeast, sugar, flour, salt, eggs, honey, vanilla, butter, and aniseed.
You will need butter, cream cheese, brown sugar, cinnamon, and aniseed. You can also add cheese, such as queso blanco, feta, or a mix of parmesan, pecorino, and/or manchego.
Combine the yeast with lukewarm water and a teaspoon of sugar. Let it stand for about 10 minutes until it starts to bubble, indicating that the yeast is activated. In a large bowl, mix the flour with the remaining sugar, salt, and anise seeds. Make a well in the centre and add the egg, activated yeast, and the rest of the water. Start kneading until the dough is smooth and elastic. Add the butter and continue kneading until it is fully integrated. Let the dough rest in a warm place for about an hour, or until it has doubled in size.
On a floured surface, roll out the dough into a large rectangle, about half a centimetre thick. Spread the dough with a mixture of butter, cheese, sugar, cinnamon, and aniseed. You can also add a little honeydew or mozzarella. Carefully roll the dough into a long, tight roll and cut it into pieces about 4 cm thick. Place the slices on a baking sheet and bake at 350°F for about 20 minutes, or until golden.
