Hello, Steemers!
Un fin de semana con mi familia y amigos siempre me animan a que compartamos un poco de cocina y buenas películas. Esta semana nos han visitado nuevamente Gilbenia y Jonas, en un post anterior hablé sobre ellos y sus sorpresas para mi hijo Julián. También Melany con su familia, celebramos el primer mes de nacido de mi hijo y yo como padre super contento, me dediqué a preparar unos Golfeados para la ocasión.
A weekend with my family and friends always encourages me to share good cooking and good movies. This week Gilbenia and Jonas visited us again, in a previous post I told about them and their surprises for my son Julián. Melany also with her family, we celebrated the first month of my son's birth and I as a happy father , I dedicated myself to prepare some Golfeados for the special occasion.

Ésta es mi receta, es una lástima que no pude tomarles suficiente fotos porque la noche estuvo bastante agitada.
Golfeados are one of the most representative sweet breads of Venezuela, it is very popular in the zones of Miranda State. There are no dates or seasons to prepare them and their popularity is so strong that it is inevitable to do them at home. They are spongy and moist at the same time, extremely sweet due to the special characteristic of papelón (or cane syrup). A style similar to cinnamon rolls, but distinguished by the salty contrast that gives hard white cheese or feta cheese.
This is my recipe, it is a pity that I could not take enough photos because the night was pretty hectic.
Ingredients for the dough (35 units):
* 1350 gr All-purpose flour
* 440 gr Cold milk
* 20 gr Instant or fresh yeast
* 200 gr melted butter or margarine
* 200 gr Eggs
* 180 gr Sugar
* 90 gr Cane or Maple Syrup
* 10 gr Salt
* 5 gr Vanilla
* 4 gr Cinnamon
* 1350 gr Harina todo uso
* 440 gr Leche fría
* 20 gr Levadura Instantánea o fresca
* 200 gr Mantequilla o Margarina derretida
* 200 gr Huevos
* 180 gr Azúcar
* 90 gr Sirope de Papelón o de Maple
* 10 gr Sal
* 5 gr Vainilla
* 4 gr Canela
Se reserva la sal y la harina en recipientes por separados. El resto de los ingredientes se mezclan bien en una licuadora. Se irá agregando poco a poco el líquido licuado a la harina hasta empezar a formar una masa, al final del proceso se agrega la sal y se amasa por 6 minutos consecutivos. Dejar descansar por 2 minutos y continuar amasando por 6 minutos más. Se forma un bollo y se reserva a fermentar en un lugar fresco y oscuro por 10 minutos (25°C, 62% humedad).
Salt and flour are reserved in separate containers. The rest of the ingredients are mixed well in a blender. The liquefied liquid will be added little by little to the flour until it begins to form a dough, at the end of the process the salt is added and it is kneaded for 6 consecutive minutes. Let rest for 2 minutes and continue kneading for 6 more minutes. A bun is formed and it is reserved to ferment in a cool and dark place for 10 minutes (25°C, 62% humidity).
While it run the 10 minutes of fermentation of the dough, prepare the filling, mix and reserve:
Ingredients for the filling:
* 200 gr Sugar
* 300 gr Cane or Maple Syrup
* 500 gr White cheese or feta cheese
Ingredientes para el relleno:
* 200 gr Azúcar
* 300 gr Papelón rallado o Sirope de Maple
* 500 gr Queso blanco o Queso feta
After 10 minutes of fermentation of the dough, lay down and divide into three parts. It extends each one with a roller until it reaches a thickness of 0.5 cm. Place the prepared filling in all the extended doughs and go forming a roll, always maintaining a slight pressure until you reach the end, this will prevent the roll from opening too much.
Cut into 5 cm slices and place in greased and floured trays, leaving enough space so they do not stick. Allow to finally ferment for 90 minutes in a cool, dark place (25°C, 62% humidity). Preheat the oven to 180°C. After the fermentation, add a little water between the rolls, this will make them cook evenly and avoid sticking in the tray. Bake for 25 minutes at 180°C.
At the end of the cooking, they are painted with syrup and a bit of cheese is added on top, bake for a few more minutes until the cheese melts. Remove from the oven and let stand for 10 minutes.
We have enjoyed the bread very much, very spongy and moist, sweet and salty at the same time. I would repeat so many times if it did not cause so much sugar rise. And ending the evening, we ended up singing Julian his first month birthday.
¡Disfruten de la receta, cualquier duda pueden dejar sus comentarios!
Enjoy the recipe, any questions please leave your comments!