Golfeados (Venezuelan Papelón and Anise Sticky Buns)

• Prep2 h 15 min
• Cook40 min
• Total2 h 55 min
• Serves12

Ingredients

For the papelón and syrup

• 250 g papelón, panela or piloncillo, in pieces, or dark brown sugar (1 1/4 cups packed)
• 120 g water (1/2 cup)
• 2 star anise, optional

For the dough

• 200 g whole milk (3/4 cup plus 1 tbsp)
• 50 g sugar (1/4 cup)
• 7 g instant or active dry yeast (1 packet, 2 1/4 tsp)
• 60 g unsalted butter, softened, in pieces (4 tbsp)
• 1 large egg
• 450 g all-purpose flour (3 2/3 cups), plus a little for rolling
• 1 tsp salt
• 1 tsp anise seeds

For the filling

• 40 g butter, melted (3 tbsp), plus more for the pan
• 150 g ground papelón, from above
• 2 tsp anise seeds
• 100 g queso blanco or queso fresco, crumbled (1 cup)

To serve

• Queso de mano, fresh mozzarella or crumbled queso blanco

Instructions

1. Place the papelón pieces in the mixing bowl and grind 10 sec/speed 9. Weigh 150 g into a bowl for the filling and leave the rest (about 100 g) in the mixing bowl.
2. Add the water to the papelón in the mixing bowl and cook 6 min/100°C (212°F)/speed 2, until dissolved. Pour the syrup into a jar and drop in the star anise to steep; the syrup thickens as it cools. Rinse and dry the mixing bowl.
3. Place the milk, sugar, yeast and butter in the mixing bowl and warm 3 min/37°C (98°F)/speed 2. Add the egg, flour, salt and anise seeds and knead 3 min/dough mode. Place the dough in a greased bowl, cover and let it rise about 1 hour, until doubled.
4. Grease a 23 x 33 cm (9 x 13 in) baking pan. On a lightly floured counter, roll the dough into a 30 x 40 cm (12 x 16 in) rectangle. Brush it with the melted butter and sprinkle with the 150 g of ground papelón, the anise seeds and the crumbled cheese, leaving a 2 cm (3/4 in) border on the far long edge.
5. Roll up tightly from the long side closest to you, pinch the seam closed and cut the roll into 12 slices about 3 cm (1 1/4 in) thick. Place them cut side up in the pan, cover and let them rise 40 minutes. Meanwhile, preheat the oven to 180°C (350°F).
6. Bake 25 to 30 minutes, until golden brown. Pour half of the syrup over the hot golfeados and return them to the oven for 3 minutes.
7. Serve warm, drizzled with the rest of the syrup and topped with crumbled cheese or a slice of queso de mano.

Tips

• Anise seed is sold in the spice aisle at Publix and Sedano's. Toast it in a dry skillet on the stove for 1 minute for more aroma.
• Make ahead: after placing the slices in the pan, cover and refrigerate overnight. The next morning, let them sit 45 minutes at room temperature, then bake.
• Golfeados keep 2 days covered at room temperature. Warm them for a few seconds in the microwave before serving.