Golfeados

1. Bring half of the milk to a temperature of 97 F (36°C) and dissolve the yeast in it. Let stand for 10 minutes.
2. In a bowl, heat the remaining milk, butter and panela or brown muscovado sugar for 1 minute in the microwave. Stir.
3. In the bowl of a stand mixer, add the flour and anise. Make a well in the center of the flour and add the yeast mixture and the egg.
4. Start kneading, at low speed, using the dough hook while incorporating the milk / butter / panela mixture.
5. As soon as the dough begins to form, add the salt and knead for 8 minutes. It should be smooth and even.
6. Cover the bowl with a cloth and let the dough rise for 1 hour to 1 hour 30 minutes, away from drafts. It should double in size.
7. Lightly degas the dough on a floured work surface and, using a rolling pin, roll it out into a 16 x 8 inches (40 x 20 cm) rectangle.

Filling

1. Using a pastry brush, spread the cooled melted butter over the entire surface of the dough. Sprinkle grated cheese first, then grated panela or brown muscovado sugar over the buttered dough.
2. Starting with the longest side, roll the dough over itself and form a roll, pinching the edge to seal.
3. Cut the roll into 12 equal slices.
4. Butter a rectangular mold of 12 x 8 inches (30 x 20 cm) or two round molds of 8 inches (20 cm) in diameter.
5. Place the golfeados, close together in the mold.
6. Cover and let rise for 30 minutes away from drafts.
7. Preheat the oven to 350 F (175°C).
8. Pour a little water between each rolled brioche, about 2 tablespoons in total. Bake for 20 minutes.

Syrup

1. While cooking, prepare the syrup.
2. In a small saucepan, combine the grated panela or brown muscovado sugar and water.
3. Bring the mixture to a boil over high heat.
4. Lower the heat and simmer for 5 minutes.
5. Remove from the heat and reserve.
6. After 20 minutes of cooking, remove the golfeados from the oven and, using a pastry brush, brush them with the syrup.
7. Sprinkle over the 2 ounces of grated cheese.
8. Put them back in the oven and bake them for another 10 minutes.
9. Serve hot or lukewarm.