6/21/2009

The Venezuelan Rolls.

The Venezuelan Rolls.

These delicious rolls are among the traditional Venezuelan pastries, they are made of a sweet dough scented with anise seed and a filling that consist of grated papelón (panela, cane sugar), white cheese and more anise seeds they are glazed with melao (some say melado others say melao, which is the right one? For me melao, it is more traditional) which is a syrup made of papelón, butter and some milk and finally they are sprinkled with grated white cheese. To me they look like mountains covered with snow like the Andes in my country. Uuups I forgot: They are called Golfeados. I hope you like them.








Super soft bread

Papelón or Panela


For the dough.

2 eggs.
125 gr white sugar.
50 gr melted butter room, temperature.
1 tablespoon instant yeast.
4 tablespoons milk powder.
½ teaspoon salt.
200 ml warm water.
650 gr ap flour.
1 tablespoon anise seeds.
½ tablespoon malt extract.
½ teaspoon baking powder.

1- Mix all the dry ingredients.
2- Mix all the wet ingredients.
3- Mix dry and wet ingredients and knead un til you have a smoot and elastic dough.
4- Let rest until it doubles its volume.
Note: you may need a bit more flour, about ¼ cup depending on the flour and weather.

For the Filling.

250 gr grated white cheese.
250 gr grated papelón.
30 gr soft butter.
1 tablespoon anise seeds.

1. Mix white cheese, papelón and anise seeds.

Melao.

100 gr grated papelón.
50 gr salted butter.
3 tablespoons milk.
1- All the ingredients in a small sauce pan and heat until the papelón is melted, you may need a bit more milk if the melao gets to thick.
How to make the Rolls.

1. Roll out the dough, and spread the 30 gr of butter, sprinkle the papelon and cheese mix.
2. Roll the dough as you do for a Swiss roll and cut portions of about two fingers.
3. Place the portions on a jelly roll sheet greased and floured ( you better line it with aluminum foil and then grease and flour the foil, if you don’t want to scrub your jelly roll sheet for two days).
4. Let rest until the rolls double its size and bake at 200°C until they are light brown.
5. Take the rolls out of the oven and glaze with the melao and sprinkle some white cheese.
Note: golfeados are so good whit coffee with milk

4 comments:

Lucy said...

What a wonderful post, I've never had this, but surely I wish I could just have a bite right now! :-)

Donna said...

YUMMY!!!! These look wonderful sweetie!!hughugs

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Sue Sparks said...

These look yummy...I would love to sink my teeth into them! :)