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golfeados in baking dish
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5 from 5 votes

Golfeados (Venezuelan cheese sticky buns)

These sticky buns have the unusual addition of cheese but you'd hardly know - you'll be too bust enjoying the tastiness!
Prep Time20 mins
Cook Time30 mins
rising time (approx)1 hr 30 mins
Total Time50 mins
Course: Snack
Cuisine: Venezuelan
Servings: 8 approx
Calories: 283kcal
Author: Caroline's Cooking
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Ingredients

For roll dough

  • ¾ cup milk 180ml
  • 2 tbsp butter 30g
  • 1 tbsp brown sugar
  • 1 tsp dried instant yeast
  • 2 cups all purpose flour 280g plain flour
  • ¼ tsp salt
  • 1 tsp aniseed lightly ground
  • 1 egg

For the filling

  • 2 tbsp butter 30g, room temperature
  • 1 cup finely grated hard cheese 32g, eg any of or a mix of parmesan, pecorino and/or manchego
  • ¼ cup brown sugar 40g/4tbsp (or ideally panela, if you can get it)

For the syrup

  • ½ cup brown sugar 80g (or ideally panela, if you can get it)
  • ½ cup water 120ml

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

Calories: 283kcal | Carbohydrates: 45g | Protein: 7g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 42mg | Sodium: 209mg | Potassium: 105mg | Fiber: 1g | Sugar: 17g | Vitamin A: 280IU | Calcium: 93mg | Iron: 2mg