Ingredients
- 500 g flour
- 250 ml warm milk
- 10 g dry yeast
- 80 g sugar
- 60 g butter
- 1 egg
- 250 g grated papelón or panela
- 200 g grated hard white cheese
- 1 teaspoon sweet anise seed
Step-by-step
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- Put the warm milk, yeast and a tablespoon of sugar and mix 1 min/37°C/speed 2; let rest 5 min.
- Add the flour, the rest of the sugar, the egg, butter and anise and mix 30 sec/speed 6.
- Knead 4 min/closed lid/dough mode and let rise, covered, 1 hour until doubled.
- Roll the dough out into a rectangle, cover with grated papelón and half the cheese, roll up and cut into pieces.
- Place the golfeados on a tray, let rise 30 min and bake at 180°C for 25 min.
- As soon as they come out, brush with papelón syrup and sprinkle the rest of the cheese on top.
Tips
- The contrast between the sweet papelón and the salty cheese is the key to a good golfeado.
- Serve warm so the cheese stays soft.
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