GOLFEADOS VENEZOLANOS

Hello friends I hope you are well, in my previous publication I talked about some of our Creole sweets, today I am going to share the recipe of one of them, what I like about this particular sweet is that it has cheese and being this salty I love the combination of sweet and salty.
Something in particular that the golfeados have is that they can be found in bakeries but nothing better than preparing them at home.

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INGREDIENTS:

• 20 grs of fresh yeast.
• 1/4 Lt of warm milk.
• 1 cdt. Of salt.
• ½ cup of sugar.
• 350 grams of flour.
• 2 eggs
• 50 grs of melted butter.

FILLING:

• 50 grs of butter.
• 300 grams of shredded paper.
• 250 grams of grated soft white cheese.
• Anise to taste.
• Papelon melted in water to taste.

PREPARATION:

Place the yeast, salt and sugar in a bowl, add the warm milk and butter, stir and add the flour little by little, mix in a dough and add the eggs, knead on a smooth surface until the dough is very smooth. With a rolling pin we spread the dough until it finishes, flour the surface so that it does not stick, then we spread the dough with butter and spread the foil and the grated cheese and add the anise. We begin to roll horizontally forming a roll, we squeeze it and cut circles of about 4 cm, place them in a buttered tray and let rise for an hour in a warm and preferably dark place, take to the oven at 350º until they brown, remove and bathe with melted paper.

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