Hello to all the lovers of good food we have in this house! It's been a while since I've been here, today I come with one of the most delicious things I've been able to prepare in my life. I am a lover of the traditional sweets of my country, and one of the things I love without a doubt, is a good golfeado, and that is something that I can't get everywhere, to be honest in the bakeries of my town I have not been lucky enough to try any that I like, and where I get the ones I love, are places a little removed from my area. For those who do not know what a golfeado is, it is a kind of cinnamon roll, in which the delicious filling of cinnamon, butter and sugar is substituted by papelón or panela and grated llanero cheese (hard cheese), additionally the sweet dough of this bread is flavored with anise seeds, which creates a delicious contrast of flavors, which easily makes anyone fall in love with it.



I have been craving a good golf for a couple of weeks and since I have not been able to go near where I usually buy it, I decided to prepare one that met my expectations, the first thing was to find a recipe that seemed appropriate to me, I did not find it , so I made some modifications to a recipe for cinnamon rolls from my dear @irenebarreto, and that's it, adjust the amount of sugar a little, add the anise seeds (they couldn't be missing!) and of course double the amounts of your recipe, because at home I don't eat alone hahaha. My biggest critics are my parents, so I had to push myself to do something really good, and I think I did.



A good golfeado for me, has to have a crunchy coating and at the same time be very fluffy, have the perfect moisture, a dry golfeado, is for me, the equivalent of a kiss without love, it lacks grace, so I had to find that point for me, mainly, to give it the approval. This is a recipe that, although it has a long procedure, and requires a long waiting time, is relatively simple to prepare, the base recipe of the bread, can serve for different fillings, which I love, but, join me and I'll show you how to prepare this delicacy, ideal to accompany with a good coffee.

Ingredientes

1kg	All purpose wheat flour
200 gr	Sugar
4 Tbsp	Instant Yeast
2 tsp	Vanilla
100 gr	Butter
4	Eggs
500ml	Whole milk
1 tsp	Anise seeds
1	Panela, papelón, piloncillo
400 gr	Ranger cheese

Preparation time	30 Minutes
Cooking Time	30 Minutes

To begin, it is important to make a pre-ferment, for this, we will add the warm milk in a cup in which there is enough space, because it will grow. For me it is of utmost importance to make the pre-ferment, even when I use instant yeast, because sometimes the yeast does not work and we lose the preparation for not doing this test. An important thing to take into account is the temperature of the milk, it must be warm, I recommend introducing the little finger and if we can count to 10 without burning ourselves, it is the right point. Let the pre-ferment act for about 10 minutes, preferably with the cup covered.











While the yeast acts in the pre-ferment, we mix the sugar and the anise seeds with the wheat flour, and once the pre-ferment is ready we add it to the wheat flour, on the other hand, we beat the eggs lightly and add the vanilla, we add this to the mixture of the pre-ferment with the wheat flour, and we also add the butter that must be at room temperature. We begin to integrate everything very well, that is to say, to get our hands dirty.











For convenience we can move the table to a countertop and knead for about 10 minutes or until the dough does not stick to our hands, at first, you will think that all is lost, because the disaster is great, but trust the process, and continue kneading, once obtained a dough that does not stick to the fingers, it is time to put it to rest, for this we place it in a bowl and apply a touch of oil so that it does not dry out on top and let it rise for about an hour or until it doubles in size. While the dough is resting, we can grate the papelón or panela, for the filling use half of one panela and the other half to make a panela honey that we will use at the end of the recipe.











Once the dough has doubled in size, we will proceed to degas and then stretch the dough with the help of a rolling pin, leaving it about 5 millimeters thick. Once the thickness is reached, we will add the grated paprika and grated cheese, and then form a roll.










Cut the roll into portions, I made portions of 3 fingers thick, the ideal is 3 centimeters, arrange these rolls on a baking sheet previously buttered and let stand until they double in size, at that point add about 100 ml of water in the tray and take to a preheated oven at 180 ° C for about 30 minutes or until golden brown.











When we take the golfeados out of the oven, we will add the panela honey that we have prepared, for the panela honey we melt half of the panela of papelón with about 200 ml of water, we will bathe our golfeados with this syrup, I added approximately two tablespoons of syrup/honey, and we will let it rest.











As far as I am concerned, I enjoy this sweet, with extra llanero cheese, some people put hand cheese, which is a cheese wheel very similar to mozzarella, in texture, but with a higher touch of salt, I do not like it this way, I can enjoy these golfeados quietly, without any cheese on top, just as you see it in the picture, either way, it is a complete delight. I must say that I had already prepared golfeados some time ago, but they were so bad that I didn't want to repeat the experience until now, and from now on, this will become my favorite recipe.

_{Images owned by me, taken with my Xiaomi Redmi Note 9S camera, edited with Snapseed, PicsArt, Photoroom and Canva}

Thank you for taking the time to read this post, if you have any questions, criticisms or suggestions, I would appreciate it if you put them in the comment box, and remember, you can do too! magic in the kitchen and wherever you go!

[ES]

Tiempo de preparación	30 Minutos
Tiempo de Cocción	30 Minutos

Para comenzar, es importante, elaborar un pre fermento, para ello, agregaremos la leche tibia en una taza en la que tenga espacio suficiente, pues esta crecerá. Para mí es de suma importancia hacer el pre fermento, aun cuando utilizo levadura instantánea, porque en ocasiones la levadura no trabaja y perdemos la preparación por no hacer esta prueba. Un dato importante a tener en cuenta es la temperatura de la leche, debe estar tibia, recomiendo introducir el dedo meñique y si podemos contar hasta 10 sin quemarnos, es el punto correcto. Dejaremos actuar el pre fermento por unos 10 minutos, con la taza tapada preferiblemente.











Mientras actúa la levadura en el pre fermento, mezclamos el azúcar y las semillas de anís con la harina de trigo, y una vez listo el pre fermento lo adicionamos a la harina de trigo, por otro lado batimos ligeramente los huevos y adicionamos la vainilla, esto lo agregamos a la mezcla del pre fermento con la harina de trigo, y además agregamos la mantequilla que debe estar a temperatura ambiente. Comenzamos a integrar todo muy bien, es decir, a ensuciarnos las manos.











Para mayor comodidad podemos pasar la mesa a una mesada y amasaremos por unos 10 minutos o hasta que la masa no se nos pegue de las manos, al principio, pensaras que todo está perdido, porque el desastre es grande, pero confía en el proceso, y continua amasando, una vez obtenida una masa que no se pegue de los dedos, es momento de ponerla en reposo, para ello la colocamos en un tazón y le aplicamos un toque de aceite para que no se reseque por encima y dejamos leudar por una hora aproximadamente o hasta que doble su tamaño. Mientras la masa está en reposo, podemos rallar el papelón o panela, para el relleno utilice la mitad de una panela y la otra mitad para hacer una miel de panela que utilizaremos al final de la receta.











Una vez que la masa haya doblado su tamaño procederemos a desgasificar y luego estirar la masa con ayuda de un rodillo, la dejaremos de unos 5 milímetros de espesor, una vez alcanzado el espesor, agregaremos el papelón rallado y el queso rallado, para luego formar un rollo.










Cortaremos el rollo en porciones, yo hice porciones de 3 dedos de espesor, lo ideal son 3 centímetros, disponemos estos rollos en una bandeja para horno previamente enmantecada y dejaremos reposar hasta que doblen su tamaño, en ese punto agregaremos unos 100 ml de agua en la bandeja y llevaremos a un horno pre calentado a 180 °C por aproximadamente 30 minutos o hasta que estén dorados.











Al momento de sacar los golfeados del horno, agregaremos la miel de panela que hemos preparado, para la miel de panela derretimos la mitad de la panela de papelón con unos 200 ml de agua, bañaremos nuestros golfeados con este almíbar, yo le agregue aproximadamente dos cucharadas de almíbar/miel, y dejaremos reposar.











En lo que a mí respecta disfruto de este dulce, con queso llanero extra, algunos le colocan queso de mano, que es una rueda de queso muy similar a la mozzarella, en textura, pero con un toque más elevado de sal, a mí, no me gusta de esta manera, puedo disfrutar de estos golfeados tranquilamente, sin nada de queso por encima, así tal cual como lo ven en la imagen, de cualquiera de las dos formas, es una completa delicia. Debo decir que, ya había preparado golfeados hace tiempo, pero quedaron tan mal que no quise repetir la experiencia hasta ahora, y de aquí en adelante, esta se convertirá en mi receta favorita.

_{Imágenes de mi propiedad, tomadas con la cámara de mi Xiaomi Redmi Note 9S, editadas con Snapseed, PicsArt, Photoroom y Canva}

Gracias por tomarse el tiempo de leer esta publicación, si tiene alguna pregunta, crítica o sugerencia, la agradecería que la pusiera en la caja de comentarios, y recuerda, ¡Tú también puedes hacer magia en la cocina ya dondequiera que vayas!

^{Created by @robinsonlgil}

^{Created by @derangedvisions}