Golfeados

Name: Golfeados
Prep time: 90 min
Cook time: 25 min
Total time: 115 min
Yield: 12 servings
Cuisine: Venezuelan
Ingredients: 500g bread flour; 7g instant yeast; 100g sugar; 100g butter, softened; 2 eggs; 200ml warm milk; 1 tsp anise seeds; 1 tsp salt; 200g panela, grated; 200g queso blanco, cubed; Extra butter for brushing

Golfeados (gohl-feh-AH-dohs)

Sticky Cheese and Panela Rolls

⏱ Prep Time 90 min (includes rising)

📈 Difficulty Medium

👥 Servings

🔥 Calories 323 kcal

Soft, spiraled sweet rolls glazed with melted panela syrup and stuffed with salty white cheese — Venezuela's iconic sweet-salty bakery masterpiece.

Nutrition & Info

Protein 8.0g

Carbs 48.0g

Fat 11.0g

Protein Carbs Fat

Dietary

vegetarian nut-free

Allergen Warnings

⚠ dairy ⚠ eggs ⚠ gluten

Equipment Needed

mixing bowl rolling pin baking sheet oven

Presentation Guide

Vessel: paper-lined basket

Garnishes: panela syrup drizzle

Accompaniments: coffee, hot chocolate

Ingredients

500g bread flour
7g instant yeast
100g sugar
100g butter, softened
2 eggs
200ml warm milk
1 tsp anise seeds
1 tsp salt
200g panela, grated
200g queso blanco, cubed
Extra butter for brushing

Instructions

1
Mix flour, yeast, sugar, and salt. Add eggs, warm milk, and softened butter. Knead 10 min until smooth and elastic.
2
Add anise seeds during kneading. Cover and let rise 1 hour until doubled.
3
Roll dough into a large rectangle. Sprinkle generously with grated panela and cheese cubes.
4
Roll up tightly from the long side. Cut into 3cm thick spirals.
5
Place spirals cut-side up on a greased baking sheet. Let rise 20 min.
6
Bake at 180°C (350°F) for 20-25 min until golden. Brush with melted butter and drizzle with panela syrup.

💡

Did You Know?

The best golfeados are found at roadside panaderias on the highway between Caracas and the coast — drivers make detours specifically for them.

Chef's Notes

Equipment Tips

mixing bowl
rolling pin
baking sheet
oven

Garnishing

panela syrup drizzle

Accompaniments

coffee, hot chocolate

The Story Behind Golfeados

Golfeados emerged from Venezuela's colonial panaderia (bakery) culture, where European bread-making techniques met local ingredients like panela and queso blanco. The sweet-salty combination reflects the Venezuelan palate's love of contrast. The anise seed, a Moorish-Spanish contribution, gives golfeados their distinctive aroma.

🕐 Traditionally enjoyed afternoon snack or breakfast 📜 Origins: Colonial Venezuelan bakery tradition

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