Golfeados (Venezuelan Cheese Sticky Buns)

These Venezuelan Cheese Sticky Buns are just delicious! Try this one for something different your family is sure to enjoy.

Roll Dough:

3/4 cup milk

2 Tbsp. butter

1 Tbsp. brown sugar

1 tsp. dried instant yeast

2 cups all purpose flour

1/4 tsp. salt

1 tsp. aniseed, lightly ground

1 egg

Filling:

2 Tbsp. butter, at room temperature

1 cup finely grated hard cheese, like Parmesan, pecorino or manchego

1/4 cup brown sugar

Syrup:

1/2 cup brown sugar

1/2 cup water

To prepare the roll dough: Gently warm the milk, butter and sugar until the butter melts and the sugar dissolves. Let it cool until lukewarm, then add the yeast and stir.

Measure the flour, salt and aniseed then add the milk-yeast mixture and egg.

Mix together, transfer to a lightly floured surface and knead a few minutes, adding flour as necessary. The dough 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 about an hour or until doubled.

Punch the dough back down, roll or press it out into a 10 inch square and spread out the butter on top of dough. Sprinkle over the cheese, then the sugar. Roll up tightly.

Cut the roll into 8 slices and place in a baking dish with a little space between each. Cover and let rise for 30 minutes or until doubled. Bake 30 minutes or until golden brown on top.

To prepare Syrup: stir the brown sugar and water together over medium heat, stirring occasionally. Simmer about 5 minutes or until thickened. Set aside.

The last 5-10 minutes of baking, brush the rolls with the syrup. Once the rolls are out of the oven evenly pour the remaining syrup over the rolls while still warm. Let cool slightly and serve warm.

Store rolls at room temperature, covered for a couple days. Gently reheat to serve.

Makes 12

 

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