The Sweet History Of Golfeados: When Did It All Begin?

The exact origins of the Venezuelan treat golfeados are difficult to pinpoint, but it is believed that they were created in the 1940s in a small bakery in Caracas. The creators were two brothers who wanted to offer something different, a bread that combined sweet and savoury. And that they did—the golfeados quickly became a success. The soft, slightly sweet dough is rolled into a spiral shape and filled with papelón honeydew and a local cheese called queso de mano, which provides a perfect salty contrast. Over time, the golfeados became more and more popular, not only in Caracas but throughout Venezuela. Today, they are considered an essential part of Venezuelan cuisine.

The origins of golfeados

The exact origin of golfeados is difficult to determine. However, according to oral tradition, the origins of this Venezuelan treat can be traced back to the parish of Petare, specifically the Central Bakery near the current Redoma de Petare. It is believed that the creators were two brothers, Maria Duarte and Gregorio Vicente Duarte, who wanted to offer something different by combining sweet and savoury flavours in a unique way.

Golfeados are small rolled buns made with panela or muscovado sugar, spices, and hard cheese. They are an essential part of Venezuelan cuisine and are often served with a softer cheese called "queso de mano", which provides a perfect salty contrast to the sweet bun. The dough is relatively soft and easy to work with, and the buns are shaped like snails.

The popularity of golfeados began in Caracas in the 1940s and quickly spread throughout Venezuela. Today, they are enjoyed not only in Venezuela but have crossed borders, with people all over the world enjoying this delicious treat.

Preparing golfeados can be a bit challenging, especially if you are far from Venezuela, as some ingredients can be difficult to obtain. However, with a little creativity and some substitutions, it is possible to enjoy homemade golfeados with all the authentic flavours.

The creators of golfeados

The exact origin of golfeados is difficult to determine. However, according to oral tradition, the origins of this rolled bread can be traced back to the parish of Petare, specifically to a bakery called ""Panadería Central" near the current Redoma de Petare. The creators of this delicious treat were two brothers, María Duarte and Gregorio Vicente Duarte, who wanted to offer something different that combined sweet and savoury flavours. And that's exactly what they did! Their golfeados became an instant success and the recipe soon spread throughout Venezuela.

The golfeados created by the Duarte brothers are small rolled buns made with panela or muscovado sugar, spices, and hard cheese. The dough is a leavened bread-brioche hybrid, filled with cinnamon and cheese and shaped like snails. The soft, slightly sweet dough is rolled into a spiral and filled with papelón (papier-melon) honeydew, giving it a caramelised touch. The detail that sets golfeados apart is the hand cheese, a Venezuelan cheese that provides the perfect salty contrast.

Over time, the popularity of golfeados grew beyond Caracas and spread throughout Venezuela. Today, they are considered an essential part of Venezuelan cuisine, and you can find them in any corner of the country. The original locations for golfeados are said to be in Cupo (via Caucagua) and Panadería 900 (Sabana Grande) in Caracas. However, many Venezuelans have their favourite spots for the best golfeados, with some claiming that "Los Golafeados del Junquito" in Macuto makes the best ones.

The unique combination of sweet and savoury flavours in golfeados has made them a beloved treat for many. The Duarte brothers' innovative creation has become a delicious part of Venezuela's culinary culture, enjoyed by locals and those abroad who crave a taste of home.

The spread of golfeados

The exact origin of the golfeado is difficult to determine. However, it is said to have originated in the parish of Petare, specifically in the Central Bakery, near the current Redoma de Petare. The creators were two brothers, María Duarte and Gregorio Vicente Duarte, who wanted to offer something different—a bread that combined sweet and savoury flavours. And that's exactly what they did. Their golfeados quickly became a success, and the recipe soon spread to nearby localities such as Sabana Grande, Palo Verde, el Junquito and Los Teques.

Golfeados are small, rolled buns made with panela or muscovado sugar, spices, and hard cheese. They are an essential part of Venezuelan cuisine and are often served with a softer cheese called "queso de mano", which can be substituted with mozzarella or queso fresco. The dough is relatively soft and easy to work with, and the buns are shaped like snails. The combination of sweet and salty flavours has made golfeados a beloved treat not only in Caracas but throughout Venezuela.

Today, golfeados have crossed borders, and people can enjoy them even outside of Venezuela. For example, in Spain, people can make golfeados at home by substituting some ingredients that may be difficult to find with easily accessible alternatives. Strong flour, for instance, is recommended instead of normal wheat flour to make the dough fluffier.

The unique flavour of golfeados has made them a popular treat, and their spread beyond Venezuela allows people worldwide to indulge in these delicious sweet and salty buns.

The ingredients of golfeados

The exact origins of golfeados are difficult to trace, but it is believed that they have been a part of Venezuelan cuisine for quite some time. Now, let's discuss the ingredients that make this sweet treat so special:

Golfeados are sweet, sticky, and indulgent treats, and their unique flavor profile comes from a combination of simple yet effective ingredients. The base of a golfeado is a dough made from flour, which is preferably soft wheat flour, but all-purpose flour works just as well. This is combined with a leavening agent, typically fresh yeast, to give the dough that characteristic fluffy texture. A touch of salt is added to balance the sweetness, and then a generous amount of brown sugar is mixed in, giving the golfeados that deep, caramelized flavor and their signature dark color. The sugar also adds to the chewy texture of the baked treat. Some recipes also call for anise, which adds a subtle hint of licorice to the background. This distinctive flavor sets golfeados apart from similar sweet treats in other parts of the world.

Butter is another key ingredient, and a generous amount is used to create a rich, moist dough. Milk is also added to the mixture, providing a creamy texture and helping to activate the yeast. Some recipes also include eggs, which contribute to the dough's structure and richness. Once the dough is prepared, it is rolled out and then filled with a generous amount of queso de mano, a soft, hand-made cheese similar to mozzarella. The cheese is stretched and shredded, and its salty, savory flavor beautifully complements the sweet dough.

Finally, the golfeados are baked until the dough is cooked through and slightly crispy on the outside, while remaining soft and chewy on the inside. A key step in the process is brushing the baked golfeados with butter, ensuring they stay moist and adding a delicious buttery note to the flavor profile. Some variations of the recipe also include a final sprinkle of sugar on top of the baked golfeados, creating a crunchy, caramelized exterior. This final touch adds to the overall indulgent experience of enjoying a fresh, warm golfeado.

So, the ingredients of golfeados are quite simple and straightforward, but the way they come together creates a unique and beloved treat that has become an iconic part of Venezuelan cuisine. The balance of sweet, salty, and buttery flavors, along with the chewy, sticky texture, makes golfeados a favorite among those with a sweet tooth.

Making golfeados at home

Golfeados, a type of sweet cinnamon and cheese buns, are a must-try in Venezuela. They are a leavened dough, a cross between bread and brioche, filled with cinnamon and cheese and formed into snail shapes. The addition of cheese to these sweet treats might seem unusual, but it adds a wonderful layer of flavour. The soft, fluffy dough is rolled into a spiral and filled with papelón or panela (unrefined brown cane sugar), giving it a caramelised touch. The detail that sets golfeados apart is the cheese—Venezuelans typically use a salty, soft cheese called "queso de mano", which provides the perfect savoury contrast.

If you want to make these delicious buns at home, here is a recipe inspired by various sources:

Ingredients:

• Milk
• Butter
• Panela or brown muscovado sugar
• Yeast
• Flour
• Anise seeds
• Salt
• Egg
• Grated hard cheese (Parmesan, pecorino and/or manchego)

Steps:

• Warm half of the milk to 97°F (36°C) and dissolve the yeast in it. Let it stand for 10 minutes until it becomes bubbly and is activated.
• In a bowl, heat the remaining milk, butter, and sugar for about 1 minute or until the butter melts and the sugar dissolves.
• In a large bowl, mix the flour, anise seeds, and salt. Make a well in the centre and add the yeast mixture and egg.
• Start kneading the dough by hand or with a hook mixer. If kneading by hand, do it on a floured surface. Knead until the dough is soft, smooth, and elastic.
• Cover the dough and let it rise in a warm place for about 1 hour or until it doubles in size.
• Roll out the dough into a rectangle, about 16 x 8 inches (40 x 20 cm).
• Spread the dough with the melted butter and sugar mixture, leaving some for later.
• Sprinkle the crumbled or grated cheese generously over the dough.
• Starting with the longest side, tightly roll up the dough, forming a spiral.
• Cut the roll into slices, about 4 cm thick.
• Place the slices into a buttered rectangular mould of 12 x 8 inches (30 x 20 cm) or two round moulds of 8 inches (20 cm) in diameter.
• Cover the mould and let the dough rise for another 30 minutes.
• Preheat the oven to 350°F (175°C).
• Bake the golfeados for 20-25 minutes or until golden brown.
• While the golfeados are baking, prepare the syrup. Boil the panela or brown sugar with water and simmer until it forms a thick syrup.
• When the golfeados are done, brush them with the syrup to make them shiny and extra sweet.
• Sprinkle some more grated cheese on top.
• Enjoy your homemade golfeados!

Note: If you are making these in Spain or a place where ingredients are hard to source, you can use strong flour instead of normal wheat flour to make the dough fluffier. You can also substitute queso de mano with mozzarella or queso fresco.

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