Golfeados (Venezuelan Sticky Buns)

Name: Golfeados (Venezuelan Sticky Buns)
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 12
Cuisine: Global
Ingredients: 2 packages (1/4-once active dry yeast; 227 grams Latin American firm white cheese, finely grated (See Notes); 1 teaspoon aniseed; 355 milliliters packed dark brown sugar; 2 larges eggs, at room temperature, lightly beaten; 1 teaspoon ground cinnamon; 1 Tbsp honey; 177 milliliters warm milk (110°F to 115°F); 1 teaspoon salt; 59 milliliters sugar; 57 grams tablespoons unsalted butter, softened; 1 teaspoon pure vanilla extract; 12 servings Vegetable oil for greasing bowl; 237 milliliters water

You can never have too many side dish recipes, so give Golfeados (Venezuelan Sticky Buns) a try. This gluten free and vegetarian recipe serves 12. One serving contains 376 calories, 5g of protein, and 25g of fat. Head to the store and pick up active yeast, vegetable oil, brown sugar, and a few other things to make it today. From preparation to the plate, this recipe takes about 3 hours.

Instructions

Combine 1/4 cup milk, yeast, and 1/4 teaspoon sugar in small bowl.

Ingredients you will need

Sugar

Yeast

Milk

Equipment you will use

Bowl

Let stand until mixture foams, 5 to 10 minutes.

Combine remaining sugar, dark brown sugar, flour, and salt in large bowl.

Ingredients you will need

Dark Brown Sugar

All Purpose Flour

Sugar

Salt

Equipment you will use

Bowl

Add remaining milk, eggs, honey, vanilla, and yeast mixture and mix on low speed with hook attachment until ingredients are combined, about 2 minutes.

Ingredients you will need

Vanilla

Honey

Yeast

Egg

Milk

Add butter and aniseed and mix on medium speed until a smooth, shiny dough forms, 6 to 8 minutes.

Ingredients you will need

Anise

Butter

Dough

Lightly oil a large bowl.

Ingredients you will need

Cooking Oil

Equipment you will use

Bowl

Place dough in bowl, cover with clean, damp kitchen towel and let rise in a warm place until doubled in size, about 1 hour.

Ingredients you will need

Dough

Equipment you will use

Kitchen Towels

Bowl

For the Filling: Meanwhile, combine all but 2 tablespoons cheese, dark brown sugar, cinnamon, and aniseed in medium bowl. Cover with plastic wrap and refrigerate until needed.

Ingredients you will need

Dark Brown Sugar

Cinnamon

Anise

Cheese

Wrap

Equipment you will use

Plastic Wrap

Bowl

Lightly dust a clean, dry work surface with flour. Coat hands lightly with flour (dough will be sticky) and transfer to work surface. Lightly rub rolling pin with flour.

Ingredients you will need

Dough

All Purpose Flour

Dry Seasoning Rub

Equipment you will use

Rolling Pin

Roll the dough out to into a 16- by 14-inch rectangle.

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Dough

Roll

Brush the dough with butter, leaving a 1/2-inch border on all sides.

Ingredients you will need

Butter

Dough

Sprinkle the buttered area with cheese mixture.

Ingredients you will need

Cheese

Beginning with the long side, roll the dough to form a 16-inch-long log. As you roll, brush off excess flour with a clean, dry pastry brush.

Ingredients you will need

Dough

All Purpose Flour

Roll

Equipment you will use

Pastry Brush

Cut the log crosswise into 12 rolls. Arrange rolls on a parchment lined baking sheet, cut-side up. Press down to gently flatten (the rolls will cinch as you cut them).

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Roll

Equipment you will use

Baking Sheet

Cover with oiled plastic wrap and allow to rise in a warm place until doubled in size, about 1 hour.

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Wrap

Equipment you will use

Plastic Wrap

Adjust oven rack to middle position and preheat oven to 350°F.

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Oven

Bake 20 minutes until golden.

Equipment you will use

Oven

For the Melado (Glaze): While the golfeados are baking, combine brown sugar and water in medium saucepan. Bring to boil over medium-high heat, stirring until sugar is completely dissolved. Reduce heat to medium and cook syrup until thickened, syrupy, and reduced to 1 1/2 cups, 5 to 7 minutes.

Ingredients you will need

Brown Sugar

Syrup