READY IN: 3hrs 10mins
YIELD: 10 rolls


  • For the dough
  • 1
    cup milk
  • 1
    teaspoon salt
  • 12
    cup sugar
  • 350
  • 50
    g butter, melted
  • Filling
  • 50
  • 300
    g granulated brown sugar (brown sugar, molasses or brown sugar)
  • 250
    g of grated farmer's cheese (mild white cheese)
  • 250
    g granulated brown sugar (melted in 1/2 cup water to taste)


  • Place yeast in a bowl, salt and sugar, add warm milk and butter, stir and gradually add flour, mix into a dough and add the eggs, knead on a flat surface until dough is very soft.
  • Extend it with a roller in a rectangle and pull it have half inches. thick, lightly flour the surface to prevent sticking.
  • Then brush the dough with butter and sprinkle the brown sugar and grated mild white cheese (feta cheese is fine), add anise in kind. Start to scroll horizontally to form a roll, squeeze and cut circles of 4 inches, place them next to each other with little separation between them in a buttered pan and let them weigh for about an hour in a warm place, preferably dark.
  • Take the oven at 350 degrees for 20 min., remove them add more cheese on top and bathe them the syrup of brown sugar (proportion of 250 gr. papelon with 1 / 2 cup water)., putting them again for 10 minute more until brown and remove.
  • The peculiarity of golfeado is that once baked a little stick separate easy to serve. Serve with fresh cheese by hand (seemed a little mozzarella or Oaxaca Mexican white cheese is a yarn) or or by themselves as warm out of the oven are divine .