America: Venezuela: Venezuelan Golfeados (Sweet Bread)
INGREDIENTS:
Brown sugar (1 teaspoon for dough, ¼ cup for filling, ½ cup for syrup)
Butter (2 tablespoons for dough, 2 tablespoons for filling)
¾ cup whole milk (for dough)
1 teaspoon instant yeast (for dough)
2 cups of all purpose flour (for dough)
Pinch of salt (for dough)
1 teaspoon of lightly ground anise seed (for dough)
1 egg (for dough)
1 cup grated pecorino, or substitute to your taste (for filling)
½ cup water (for syrup)
INSTRUCTIONS:
TO CREATE THE DOUGH:
Gently warm the butter, milk and brown sugar together until the butter is melted and sugar is dissolved, allow to cool until room temperature and stir in yeast.
Mix together the flour, anise seed, and salt. Add the yeast mixture and egg.
Knead the dough together on a floured surface until soft (but not sticky.)
Allow the dough to rise in an oiled bowl for an hour (or until doubled in size.)
Press the dough flat and cover in butter.
CREATE THE ROLL
Sprinkle the cheese and the brown sugar on top of the dough.
Tightly roll up the dough to create the spiral roll.
Cut roll into desired number of slices (usually around 8-10.)
Bake the roll:
Place slices into a baking dish with space in between.
Cover and allow to rise to double the size.
Bake in a preheated oven at 350 F/175 C for 30 minutes.
MAKE SYRUP:
While rolls are baking, warm brown sugar and water over medium-high heat while stirring. Simer so it thickens slightly.
Brush the rolls with syrup during the last 10 minutes of baking time then pour the remaining syrup on the rolls once pulled out of the oven.
