Venezuelan Cheese and Anise Sweet Rolls (Golfeados)
Golfeados Say it: gol-feh-AH-dos
Golfeados are soft, sticky Venezuelan sweet rolls filled with queso de mano or mild white cheese and anise seeds, then drenched in a rich panela syrup after baking. A beloved street-food treat and bakery staple throughout Venezuela, they are especially popular for breakfast or afternoon merienda with a cup of coffee. The combination of sweet, salty, and aromatic anise creates a distinctive flavor that is both comforting and addictive. Their spiral shape gives them a beautiful, golden appearance when fresh from the oven.
Venezuelan Cheese and Anise Sweet Rolls (Golfeados)
Golfeados
Pronounced gol-feh-AH-dos
- Serves
- 8
- Prep
- 30 min
- Cook
- 25 min
- Total
- 55 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Panela Syrup
Method
In a large bowl, combine warm milk, yeast, and 1 tablespoon of the sugar. Let stand 5-10 minutes until foamy.
Add the remaining sugar, salt, crushed anise seeds, melted butter, and eggs to the yeast mixture. Stir in 3 cups (375 g) of the flour until a shaggy dough forms.
Turn the dough onto a floured surface and knead for 8-10 minutes, adding the remaining flour as needed, until the dough is smooth, elastic, and only slightly sticky.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm spot for 1 to 1 1/2 hours until doubled in size.
Punch down the dough and divide into 8 equal pieces. Roll each piece into a 6-inch (15 cm) rope. Wrap each rope around one stick of cheese, pinching the ends to seal, then coil into a spiral shape.
Place the shaped golfeados on a parchment-lined baking sheet, cover loosely, and let rise another 30-45 minutes until puffy.
Preheat oven to 350°F (175°C). Sprinkle the tops lightly with panela or brown sugar and bake 22-25 minutes until golden brown and the cheese is melted.
While the rolls bake, prepare the syrup. combine panela, water, cinnamon stick, and cloves in a small saucepan. Bring to a boil, then simmer 5 minutes until slightly thickened. Remove from heat and stir in vanilla.
Remove baked golfeados from the oven and immediately spoon or brush the hot syrup generously over each roll. Let cool 10 minutes before serving.
Regional variants
Some home cooks add a touch of orange zest to the dough or replace part of the milk with orange juice. In certain regions, guava paste is added alongside the cheese for a sweet-savory contrast.
Cook's notes
- Queso de mano can be replaced with fresh mozzarella or a mild, slightly salty white cheese that melts well.
- Crush the anise seeds only lightly so they release flavor without overpowering the rolls.
- Serve warm for the best texture; the syrup continues to soak in as they sit.
Serve with
Hot coffee or café con leche; sometimes paired with Venezuelan queso blanco on the side.
Make ahead and storage
Best eaten the day they are baked. The syrup-soaked rolls can be stored in an airtight container at room temperature for 1 day and gently reheated in a low oven.
