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Delicious mini golfeados for parties. Venezuelan typical dessert

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5 months ago

Hello, friends, today I want to share with you a sweet recipe well known by us Venezuelans, it is the popular golfeado, an exquisite bread similar to cinnamon rolls, but this one has the peculiarity of a square shape and stuffed with paper and white cheese. In many places, the flavor of this delicious bread has been redesigned by adding more ingredients such as Nutella, dulce de leche, a slice of Guiana cheese, which is one of the most popular. In this post I bring you the traditional one that has grated paperwork and grated white cheese, I make them party-sized and here I will show you how I make them, I hope you like it. Let's get started.


  • 1 Kg of all-purpose wheat flour

  • 250 grams of butter

  • 160 grams of sugar

  • ½ Kg of grated white cheese1

  • ½ brown sugar cane

  • 3 eggs

  • 25 gr of yeast

  • 120 ml of warm water

  • ½ tbsp salt

We start by activating our yeast, in a bowl we place the warm water, a little hotter than the body temperature at 39 or 40 degrees centigrade, we add 2 tbsp of sugar, the yeast and 1 Tz of wheat flour, mix very well and let stand for about 15 minutes until it grows and looks foamy

On the other hand, in an inn we add the flour together with the sugar, the beaten eggs and the already active yeast, mix very well until everything is integrated, if you need to add more flour we do it little by little until the desired dough moisture is obtained.

After kneading for about 15 minutes it is time to add the butter, this step is optional if you want you can add the butter at the beginning and knead everything at once or you can do this step which It consists of leaving the dough with a soba aspect. By adding the butter, it will destroy the dough but as it is kneaded it will return to its normal state. It should be noted that the entire process is manual, which is why the kneading time was almost an hour, our dough must be smooth and soft and with a well-developed gluten network so that the golfeado has the softness that characterizes it. As shown in the following images.

After the dough is well worked, we divide it into two parts and let it rest for at least 1 hour until it doubles in size.

After the resting time, we take one of the halves and divide it into 4 parts, I am already doing this step because my meso is small and the whole dough does not fit. So take one of the 4 parts, stretch it out in the shape of a rectangle, and with the striped paper spread it all over the dough like the cheese, then roll it from the bottom up and chop the golfeados one centimeter thick, they range from this size since they are partiers, but the original size is 5 CM thick by almost 10 centimeters in circumference. After chopping, take them to a tray to rest for about 30 minutes and then bake at 220⁰c for 25 minutes.

While the golfeados are baking, we prepare the honeydew syrup, chop one half of the papelon into pieces together with 20ml of water and take it to the fire until the papelon dissolves and we have a little left liquid as it becomes thick on cooling. Once the baking is ready, we bathe the golfeados with the molasses, until they are well covered, let them rest and remove from the tray.

Well my friends after a lot of work 😄 I show you the result of these delicious mini golfeado in the following images, I hope you like the final result

Final result

This has been all for today friends, I hope you liked the post. See you another time. See you soon.

Imágenes editadas en photocollage

All photos were taken by my Alcatel 1v Smartphone

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