Immigrants’ Family Recipes Cook Up Literacy Through Cuisine

Golfeados by Wendy Delgado

Golfeados are traditional Venezuelan sweet rolls

Ingredients

The hand-drawn Golfeados recipe is part of the Food, Stories & Home program at Aquinas Literacy Center.Dough

• 500 g wheat flour
• 100 g sugar
• 100 g soft butter
• 2 eggs
• 250 ml warm milk or water
• 10 g yeast
• 1 teaspoon vanilla

Filling

• 300 g grated white cheese
• 100 g grated panela or piloncillo
• 10 g anise seeds

Panela Syrup

• 100 g panela or piloncillo
• 100 g water

Instructions

Prepare the Dough

1. Activate the yeast in the warm liquid with 1 teaspoon sugar for 20 minutes.
2. In a large bowl, combine flour, eggs, vanilla, sugar, and activated yeast.
3. Mix until combined.
4. Add butter and knead until smooth, about 10 minutes.
5. Cover and let rest for 30 minutes.

Make the Filling

1. Combine the grated cheese, panela, and anise seeds.

Shape the Rolls

1. Roll the dough into a large rectangle.
2. Spread the filling evenly over the dough.
3. Roll tightly into a log.
4. Slice into rolls.
5. Arrange in a baking pan.
6. Cover and let rise for 1 hour.

Prepare the Syrup

1. Combine panela and water in a saucepan.
2. Cook until slightly reduced.

Bake

• Preheat oven to 350°F (175°C).
• Pour a small amount of water between the rolls.
• Bake for 15 minutes.
• Brush with panela syrup.
• Return to the oven for 5 more minutes, or until golden brown.

Serving Note

Traditionally served warm and topped with additional grated white cheese.