How to Make Golfeados: Venezuela’s Unique Sticky Buns
Every bite balances sweet panela glaze with creamy cheese for a flavor-packed twist.
Introduction: What are Golfeados?
Golfeados are beloved sweet, sticky buns originating from Venezuela, famed for their unique combination of fluffy enriched dough, spiced syrup, and distinctly cheesy filling. Unlike traditional sticky buns found elsewhere, Golfeados weave together Panela (unrefined cane sugar), aniseed, and cheeses like feta or queso blanco, resulting in buns that are candied on the outside and soft, buttery, cheesy, and spiced within their coils. This fusion of flavors reflects the vibrancy of Venezuelan baking traditions, making Golfeados a staple at bakeries and breakfast tables across the country.
The Story and Culture Behind Golfeados
Golfeados are much more than just a pastry—they are a cherished part of Venezuelan food heritage. Traditionally, these buns are enjoyed with a cup of strong coffee or “café con leche” at breakfast or as a midday snack. Bakeries displaying trays of warm, glistening Golfeados are a common sight throughout Venezuela, inviting locals and travelers alike with their irresistible aroma of syrup, butter, and spice.
Historically, the recipe for Golfeados is believed to have originated in Caracas, Venezuela’s bustling capital, and rapidly gained popularity as a sweet treat with uniquely savory notes. The use of aniseed and cheese sets Golfeados apart from other Latin American pastries, creating a flavor profile that is at once familiar and daring.
Iconic Characteristics of Golfeados:
- Sticky panella syrup that caramelizes during baking.
- Aromatic aniseed for a subtle licorice note.
- Cheese filling, typically feta or Venezuelan queso blanco.
- Soft and buttery dough enriched with milk, eggs, and cinnamon.
- Coiled shape, creating layers of filling and syrup in every bite.
Essential Ingredients for Golfeados
The distinct flavor and texture of Golfeados come from carefully chosen ingredients. Here is an overview of what you’ll need to recreate authentic Golfeados at home:
| Ingredient | Role/Description |
|---|---|
| Bread flour or plain flour | Gives the buns structure and chew |
| Brown sugar, panela, or rapadura | Sweetening, adds deep caramel flavor |
| Instant dry yeast | Leavens the dough |
| Egg | Enriches and tenderizes dough |
| Unsalted butter | Creates flaky texture and richness |
| Ground cinnamon | Spices the dough |
| Aniseed | Adds aromatic, mildly licorice flavor |
| Cream cheese and feta cheese | Filling: tangy, creamy contrast to syrup |
| Mozzarella, halloumi, or Venezuelan queso blanco | Topping or serving cheese |
| Water and salt | Used in syrup and dough |
Step-by-Step: Making Authentic Golfeados
Preparing Golfeados is a rewarding, multi-step process. Below you will find a comprehensive guide broken into manageable sections, from mixing the dough to assembling and baking the sticky buns.
1. Prepare the Dough
- Mix bread flour, brown sugar, yeast, salt, and cinnamon in a bowl.
- Add warm milk, egg, and melted butter, then knead until smooth and slightly sticky. This should take about 5 minutes to develop the gluten.
- Cover the bowl and let the dough rest in a warm spot until it doubles in size, approximately 1 hour.
2. Make the Filling
- Beat cream cheese and softened butter until fluffy.
- Stir in panela sugar (or brown sugar), a generous pinch of aniseed, and crumbled feta cheese.
- Set aside the filling at room temperature so it spreads easily during assembly.
3. Shape the Buns
- Lightly flour your work surface and roll the proofed dough into a rectangle about 1/4-inch thick.
- Spread the prepared cheese filling evenly over the dough.
- Roll up the dough tightly from one long end, creating a log/coil.
- Pinch the seam closed and slice the log into individual rounds, roughly 1.5 to 2 inches thick.
- Arrange the rounds cut-side up in a greased baking pan, spacing them apart slightly.
- Cover and let the buns rise for a second proof, about 30 minutes.
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4. Make the Syrup
- Combine panela sugar, unsalted butter, water, aniseed, and a pinch of salt in a saucepan.
- Simmer gently until the sugar is dissolved and the syrup becomes dark and aromatic (about 5 minutes).
- Brush the syrup generously over the buns before baking.
5. Bake and Finish
- Bake in a preheated oven at 180°C (350°F) for 20–25 minutes, until the buns are golden-brown and sticky.
- Brush more syrup over the hot buns immediately after baking for extra shine and stickiness.
- Cool slightly, then sprinkle grated mozzarella, halloumi or feta cheese over each bun to finish.
- Serve warm and enjoy their unique combination of flavors and textures.
What Makes Golfeados Different from Other Sticky Buns?
While sticky buns around the world rely heavily on sugar, butter, and nuts, Golfeados distinguish themselves with the addition of aniseed and cheese. The result is a sweet pastry with surprising savory undertones. Panela syrup both glazes and infuses the dough, providing depth and complexity unlike the straightforward sweetness of cinnamon rolls or traditional sticky buns.
Golfeados are more than just dessert; their savory edge makes them suitable for breakfast, snacks, or as an accompaniment to coffee. The combination of soft and crisp, sweet and salty, makes every bite of Golfeado a celebration of Venezuelan ingenuity in baking.
Serving Suggestions and Pairings
- Enjoy Golfeados warm for the best experience, ideally fresh from the oven with cheese still melting.
- Pair with coffee: A strong espresso or café con leche balances their sweetness and savoriness.
- Try different cheeses: Play with various cheeses for toppings, such as feta, mozzarella, halloumi, or even a local fresh cheese for regional authenticity.
- Offer as brunch centerpiece: Golfeados make a stunning addition to breakfast or brunch spreads.
Tips for Perfect Golfeados
- Use high-quality panela sugar for deep flavor and authentic caramel notes.
- Don’t skip the second proof: This ensures the buns are light and tender.
- Coil the dough tightly but be gentle to maintain layers and prevent filling from bursting out.
- Generously brush syrup before and after baking for maximum stickiness.
- Allow some cooling time before serving—it keeps the syrup from being too runny and allows flavors to settle.
Nutritional Information (Approximate per Bun)
| Nutrient | Amount |
|---|---|
| Calories | 280–320 kcal |
| Carbohydrates | 35–40 g |
| Protein | 7–9 g |
| Fat | 10–12 g |
| Sugar | 18–22 g |
| Sodium | 350–420 mg |
Note: These figures are approximate and vary with cheese and syrup quantity.
Frequently Asked Questions (FAQ)
Q: Can Golfeados be made ahead of time?
A: Yes, Golfeados can be baked and stored in an airtight container for up to 2 days. Reheat briefly in the oven to restore their soft, sticky texture.
Q: Is there a substitute for panela sugar?
A: Brown sugar or rapadura can substitute for panela, but true panela gives the most authentic flavor.
Q: What cheeses work best for the filling and topping?
A: Feta, mozzarella, halloumi, or Venezuelan queso blanco all work well—use what’s readily available for you, but feta adds a special tang.
Q: Are Golfeados vegetarian?
A: Yes, as traditionally made—just ensure your cheese choices are suitable if following a strict vegetarian diet.
Q: Can I make Golfeados without aniseed?
A: Aniseed is characteristic but optional—omit it if you prefer a milder flavor.
Golfeados vs. Cinnamon Rolls: Key Differences
| Feature | Golfeados | Cinnamon Roll |
|---|---|---|
| Sweetener | Panela, brown sugar | White or brown sugar |
| Spice | Aniseed, cinnamon | Cinnamon |
| Filling | Cheese (feta, queso blanco) | Butter, sugar, sometimes nuts |
| Texture | Sticky exterior, buttery layers inside | Soft, cakey and sweet |
| Syrup | Caramelized panela syrup | Optional glaze or icing |
Conclusion: Why Make Golfeados?
Golfeados represent the joyful intersection of sweet and savory, bringing together the comfort of spiced rolls and the surprise of salty cheese. If you’re eager to explore global baking, trying Golfeados offers a taste of Venezuela’s rich culinary tradition and the chance to master a pastry unlike any you’ve made before. With clear instructions, approachable ingredients, and room for creative twists, Golfeados deserve a place in every baker’s repertoire.
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