The golfeados are a very typical venezuelan bread filled with cane sugar and cheese, sold them at the bakerys shops as a favorite sweet, the ones sold at the bakerys are more like sweet breads, and the ones made at home are more like the cinnamon rolls.
I am going to make the homemade because I don't like them too wet.

Ingredients:

• 1 kilo of all purpose flour
• 120 grams of butter
• 1 cup of sugar
• 2 eggs
• 1 tablespoon of cinnamon
• 1 teaspoon of salt
• rind of 1 lemon
• 15 grams of yeast
• 1cup of water
• 2 tablespoon extra of sugar
• 1 cup of liquid milk

Preparation of the bread mixture

• In a warm cup of water place the 15 grams of yeast and the 2 spoons of sugar, let it for 10 minutes until the yeast ferments
• In a bowl place the flour and the 120 grams of butter and work with the fingers, then add the sugar, the cinnamon, salt and the lemon grind
• Mix the dry ingredients and place the 2 eggs in the middle
• Add the yeast fermented and knead, and place the milk needed
• Place the dough on the table and knead till you get a flexible dough
• Let it rest in the bowl covered with a wet cloth till it double the size
• This dough will rest just only once and then you stretch it as a rectangle

The following steps are: mix all the ingredients, knead the dough and rest till it duplicates and stretch

Ingredients for the filling

• 2 cups of sugar cane grated
• 400 grams of white cheese grated
• 2 tablespoon of sweet anise

After stretching the dough follow the next steps:

• Place the cane sugar grated, then the grated cheese and finally the anise
• Roll the dough and cut the golfeados and place them in the tray to grow
• Before placing them in the oven, put a little of water between them so that the sugar doesn't stick on the tray
• Bake untill they get brown
• Take them out from the tray still hot so that they don't stick
• Eat with more grated cheese

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