Venezuelan sticky buns (Golfeados)

This recipe is a very good example of savoury and sweet flavours combination that we love so much in Venezuela. I was thinking that I have not had one Golfeado in quite a long time and though it was a good recipe for my next entry on my blog.

Makes about 20 sticky buns

Ingredients:

• 2 cups milk.
• 1 ½ tablespoons dry yeast.
• 1 teaspoon salt.
• 1 cup of caster sugar.
• 4 tablespoons melted butter, plus 4 tablespoons butter at room temperature.
• 5 ¼ cups all-purpose flour.
• 2 eggs.
• 3 1/2 cups sugar cane, grated (panela or piloncillo, granulated from supermarkets is OK too).
• 1 1/2 cups of fresh pecorino cheese, grated plus 1 1/2 cups of halumi cheese, mixed together in a bowl.
• 1/2 cup of fresh pecorino cheese, grated to sprinkle.

Preparation:

1.- In a small saucepan, heat the milk over medium heat until it is warm.

2.- In a large mixing bowl combine the yeast, salt and sugar. Add the warm milk and melted butter and stir. Gradually add the flour and mix into dough, then add the eggs, mix, and then turn the dough on to a lightly floured surface, if dough is to soft, add flour one tablespoon at a time.

3.-  Knead until the dough is very soft, keeping the surface slightly floured to prevent sticking. With a rolling-pin, spread it into a rectangular shape about 1/2 cm thick. Rub the dough with the room temperature butter and sprinkle cane sugar and cheese enough to cover all the dough surface.

4.- Roll up the dough and cut 1 1/2 - 2 cm slices, put the slices on a greased baking tray (baking paper can be used and it is recommended) and let then rest for 1 hour, covered in a warm place.

5.- Pre heat the oven at 175C.

6.- In a small sauce pan, add the remaining 2 cups cane sugar and 1/2 cup water. Cook over medium heat until thick syrup consistency.

7.-  Bake the rested bun in the oven for 20 minutes or until golden brown. Once ready with a brush, add the syrup on top and sprinkle fresh pecorino cheese.

Enjoy!!!