Venezuelan Golfeados

For friends who are not Venezuelan and do not know this typical sweet:

“Golfeados are small rolls rolled in the shape of a snail, which undoubtedly have become one of the most appreciated sweets by Venezuelans. They are found in any bakery in the country, but the most famous and really delicious, soft, fluffy and Full of “melao” they are found in the vicinity of Caracas, on the roads to El Junquito and Los Teques.
The Golfeados are stuffed with papelón and cheese, flavored with aniseed in kind, rolled in the shape of a snail and baked “See new version of the recipe in VIDEO

Ingredients:

3 Cups of Wheat Flour
1 tablespoon yeast (pasta or grains)
2 eggs
100 gr of butter (50 gr for the dough and 50 gr for spreading)
1/2 cup of warm milk
1/2 cup of sugar
250 gr of papelon (panela)
1 teaspoon salt …
250 gr of semi-cured cheese (for those in Spain
Llanero hard cheese for those who are in Venezuela)
Anis beans (to taste)
see table of equivalences and measurements

First we prepare the melao de papelon (my mouth is already watering).

1. We put the panelita of papelon in a pot with 1/4 of water, and we leave it to a low heat.
2. Wait for it to dissolve (patience please) 🙂 Mine took a long time, it must be because the poor thing was over a year old on the shelf.
3. After a few minutes stirring, it dissolves until …
4. The melaito is ready.

Remove from the heat and we go with the dough:

5. Mix the milk, melted butter, sugar, salt and yeast in a container.
6. We place the flour in the shape of a volcano and in the center we add the previous mixture little by little and then the two eggs.
7. We knead (do not lose patience, at first it is a sticky … I swear by snoopy)
8. After a few minutes, Bravo! they have already achieved a smooth and manageable dough.

9. We stretch the dough with the rolling pin, add a little flour to the table so that it does not stick to them.
10. Until you get a rectangle (or the closest thing to that)

This for me was the most fun part!

11. Do you remember the butter? well, dissolve the 50 gr for 10 seconds in the microwave and spread the dough.
12. Add the papelon (save some for last when done)
13. Grate the cheese and add it. Everything in that order: butter, molasses, and cheese.
14. Make a firm roll .. (squeeze a little)

15. Cut it every 4 cm approximately.

16. We place the rolls on a buttered tray or with vegetable paper, and leave in the oven (WITHOUT TURNING ON) for about an hour to rest and become chubby

After that time, turn the oven to 170ºC and bake for approximately 12 to 15 minutes. And they will be like this!