Fluffy Venezuelan Golfeados with Anise Syrup
A sweet and savory delight from Venezuela
These soft and sticky Golfeados are a Venezuelan variant of cinnamon rolls, infused with anise flavor and topped with cheese and syrup. They make for a wonderful snack or dessert.
- 3 h
- 12 rolls
- Intermediate
Ingredients
For the Dough
For the Filling
For the Anise Syrup
Preparation
Making the Dough
Activate Yeast
In a bowl, combine warm milk and yeast. Let sit until bubbly, about 5 minutes.
Combine Wet Ingredients
Add melted butter, sugar, egg, and salt. Mix well.
Form the Dough
Gradually add flour, mixing until a dough forms. Knead for about 8 minutes until smooth and elastic.
Preparing the Filling
Mix Filling
In a small bowl, mix the softened butter, panela, and ground anise until combined.
Roll Out Dough
Roll out the dough on a floured surface into a large rectangle.
Assemble Filling
Spread the butter mixture evenly over the dough, then sprinkle the grated cheese.
Cooking Process
Shaping the Rolls
Roll up the dough tightly from the long edge, then slice into 12 even pieces.
Rising the Dough
Place slices in a greased baking dish, cover, and let rise for 1 hour in a warm area.
Baking the Golfeados
Preheat oven to 350°F (175°C) and bake the rolls for 20-25 minutes until golden brown.
Plating & Serving
Fluffy Venezuelan Golfeados with Anise Syrup
Fluffy Venezuelan Golfeados with Anise Syrup
Serving Suggestion
Serve the Golfeados warm with a generous drizzle of the anise syrup on top and thick slices of cheese for a contrasting savory touch.