Venezuelan cookies * los golfiados *

Submitted by enr on 10 Sep 2012
1 package dry yeast (500 g flour)
1 cup milk
1 tsp salt
3 tbsp white sugar
2 cup brown sugar
3 and 1/2 cup flour
yolks 2
3 tbsp sunflower oil
1/2 cup melted butter
1 and 1/2 cup grated hard cheese
bread crumbs
Dissolve yeast in 1/4 cup hot but not boiling water and leave 15 minutes to swell. Meanwhile, Boil the milk with salt and white sugar. While the mixture is still warm add the beaten egg yolks and sunflower oil, yeast effervescent. The resultant mixture gradually add 3 cups flour. Izmesva when you gradually add the other 1/2 cup flour until a soft, not sticky dough. Allow to rise until it doubles its volume (about 60 minutes). After rising, the dough is rolled out to about 1 cm thick, smeared with 1/2 cup melted butter and sprinkle with 1 cup brown sugar and 1 cup cheese. Wrap roll and cut into slices. Cover with a cloth and allowed to rise for another 40 minutes. The cookies are arranged in the pan, greased with butter or sunflower oil and sprinkled with breadcrumbs. Bake in a preheated oven to 220C degrees for 15 minutes. On the remaining 1 cup brown sugar, a water bath is prepared caramel. When you are ready, the cookies are removed from the oven sprinkle with remaining 1/2 cup cheese and poured with caramel. can be served with CAFE con leche (coffee with milk). In Venezuela this is the custom. * The cookies are different, because the cheese, but gets interesting and tasty. In my family often prepare them.
0 users
10 Sep 2012


calypsou, and you know what in the original cheese is used?

Hello, xevi, The original recipe used cheese *queso duro blanco*, but I could not find it anywhere for it swapped.

Thanks, and I will be difficult for me to find it, well you experimented with suitable alternative :)