Golfeados (Venezuelan cheese sticky buns)

Name: Golfeados (Venezuelan cheese sticky buns)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 approx
Ingredients: ¾ cup milk; 2 tablespoon butter; 1 tablespoon brown sugar; 1 teaspoon dried instant yeast; 2 cups all purpose flour; ¼ teaspoon salt; 1 teaspoon aniseed; 1 egg; 2 tablespoon butter; 1 cup finely grated hard cheese; ¼ cup brown sugar; ½ cup brown sugar; ½ cup water

User Reviews

5.0

12 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
rising time (approx)
1 hr 30 mins
Total Time
50 mins
Servings
8 approx
Calories
283 kcal
Course
Snacks
Cuisine
Venezuelan

Golfeados (Venezuelan cheese sticky buns)

Sasha Velasquez

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These sticky buns have the unusual addition of cheese but you'd hardly know - you'll be too bust enjoying the tastiness!

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Ingredients

Servings

For roll dough

¾ cup milk
2 tablespoon butter
1 tablespoon brown sugar
1 teaspoon dried instant yeast
2 cups all purpose flour plain flour
¼ teaspoon salt
1 teaspoon aniseed lightly ground
1 egg

For the filling

2 tablespoon butter room temperature
1 cup finely grated hard cheese eg any of or a mix of parmesan, pecorino and/or manchego, lightly packed
¼ cup brown sugar (or ideally panela, if you can get it)

For the syrup

½ cup brown sugar (or ideally panela, if you can get it)
½ cup water

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Instructions

Gently warm the milk, butter and sugar until the butter melts and milk dissolves. Let it cool until tepid then add yeast and stir.
Measure out the flour, salt and aniseed then add the milk-yeast mixture and egg.
Bring the mixture together, transfer to a lightly floured surface and knead a few minutes, adding flour as kneaded. It should be soft but not too sticky.
Once smooth, put the dough in a lightly oiled bowl, cover and put in a warm place to rise for around an hour until roughly doubled.
Following the rise, knock back the dough, roll or press it out into a square around 10in/25cm square then spread on the butter.
Sprinkle over the cheese then the sugar/panela then roll up relatively tightly.
Cut the roll into around 8 slices and put in a baking dish, around 10x7in (25x18cm) with just a little space between.
Cover and leave to rise again for around 30 minutes until roughly doubled.
Part way through, preheat oven to 350F/175C.
Bake for around 30 minutes until golden brown on top.
While they are baking, make the syrup by warming the sugar/panela together over a medium heat, stirring occasionally. Simmer for around 5 minutes to thicken slightly then set aside.
You can lightly brush the rolls with some of the syrup before the last 5-10 minutes of baking, or else just wait until they are done. Either way, once they are out the oven evenly pour the syrup over the rolls while still warm then leave to cool in the dish. Enjoy warm.

Notes

These are typically served warm with some soft 'queso de mano' (a soft cheese, can use queso fresco/mozzarella) on the side.
If not eaten immediately, you can keep them stored, covered, at room temperature for a day or two. I'd recommend gently warming before eating.

Nutrition Information

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Calories 283kcal (14%) Carbohydrates 45g (15%) Protein 7g (14%) Fat 9g (14%) Saturated Fat 5g (25%) Cholesterol 42mg (14%) Sodium 209mg (9%) Potassium 105mg (3%) Fiber 1g (4%) Sugar 17g (34%) Vitamin A 280IU (6%) Calcium 93mg (9%) Iron 2mg (11%)

Nutrition Facts

Serving: 8approx

Amount Per Serving

Calories 283 kcal

% Daily Value*

Calories	283kcal	14%
Carbohydrates	45g	15%
Protein	7g	14%
Fat	9g	14%
Saturated Fat	5g	25%
Cholesterol	42mg	14%
Sodium	209mg	9%
Potassium	105mg	2%
Fiber	1g	4%
Sugar	17g	34%
Vitamin A	280IU	6%
Calcium	93mg	9%
Iron	2mg	11%