Venezuelan Golfeado Recipe - quearepas.com
The Venezuelan Golfeado is prepared by activating the yeast and creating a pre-ferment. Then, wheat flour, sugar, cinnamon and salt are mixed. The preferment, a beaten egg and warm water are incorporated, and the dough is kneaded until it is smooth. After resting for an hour, the dough is used to make the Golfeados. Enjoy these delicious Venezuelan sweets!
Equipment
- 1 Large bowl for mixing ingredients
- 1 Spatula or wooden spoon for mixing the batter
- 1 Rolling pin for rolling out the dough
- 1 Rectangular mold for baking Golfeado
- 1 Baking paper or waxed paper for lining the baking pan
- 1 Kitchen brush to spread butter in the pan
- 1 Sharp knife to cut portions of the Golfeado
- 1 Preheated oven for baking the Golfeado
Ingredients
- 1/2 Kg Wheat flour
- 175 ml Water
- 15 gr Yeast
- 100 gr White sugar
- 1 unit Egg
- 25 gr Papelón (panela)
- 5 gr Cinnamon powder
- 3 gr Salt
- 2 tbsp Butter
- 1 tbsp Aniseed
Instructions
- Activation of the yeast and preparation of the yeast starter: To start, activate the yeast in a small container. Dissolve 5 grams of yeast in 50 ml of warm water and add a teaspoon of sugar. Mix well and let stand for 10-15 minutes until a foam forms on the surface. This indicates that the yeast is active and ready to be used.
- Mixing the dry ingredients: In a large bowl, sift 500 grams of wheat flour. Add 100 grams of white sugar, 5 grams of cinnamon and 3 grams of salt. Mix all the dry ingredients with a spatula or wooden spoon until well combined.
- Incorporation of liquid ingredients: In another bowl, lightly beat one egg. Add the beaten egg, the activated yeast starter and 125 ml of warm water to the bowl with the dry ingredients. Mix everything with a spatula or wooden spoon until a homogeneous dough is obtained.
- Kneading and resting the dough: Transfer the dough to a lightly floured work surface. Knead the dough for about 10 minutes, stretching and folding it repeatedly until it is smooth and elastic. Form the dough into a ball and place it in a bowl lightly greased with oil.Cover the bowl with a damp cloth and let the dough rest in a warm place for at least 1 hour or until doubled in size.
- Preparation of the paprika and cheese filling: Grate 200 grams of white cheese and crumble 200 grams of paprika. Mix both ingredients in a bowl until well combined.
- Forming the Golfeados: Roll out the dough on a floured surface until it is about 1 cm thick. Cover the dough with the papelón and cheese mixture, leaving a border of about 2 cm on all sides. Roll up the dough from one of the longer ends, like a gypsy arm. Press the edges lightly to seal the roll and cut into slices about 2 cm thick.
- Baking the Golfeados: Preheat the oven to 180°C and place the Golfeado slices on a greased baking sheet or lined with baking paper. Let the Golfeados rest for 15-20 minutes to allow them to leaven before baking. Bake the Golfeados for about 20-25 minutes, or until golden brown and firm to the touch. Remove from the oven and let cool for a few minutes before serving.
Video
Notes
Nutritional Information
The nutritional information for Golfeado Venezolano may vary depending on the ingredients and proportions used in the recipe. The following is a general estimate of the nutritional values per serving (approximately 100 grams) of Golfeado:- Calories: about 350-400 kcal
- Fats: about 10-15 grams
- Carbohydrates: about 60-70 grams
- Protein: about 5-8 grams
- Fiber: about 2-4 grams
- Sugars: about 25-30 grams
- Sodium: about 100-150 mg