Golfeados

Ingredients

• 500 g strong white bread flour
• 7 g instant dried yeast
• 250 ml whole milk
• 2 tsp anise seeds
• 60 g caster sugar
• 1 tsp fine salt
• 60 g softened butter for the dough
• 2 eggs
• 250 g papelon, grated, or dark muscovado sugar
• 250 g queso blanco or a mix of feta and mild white cheese, coarsely grated
• 40 g melted butter for the filling
• 100 g papelon for the glaze
• 100 ml water for the glaze
• 1 tsp anise seeds for the glaze

Before you cook

• Warm the milk with two teaspoons of anise seeds until it steams, then take it off the heat and let it infuse and cool to lukewarm.
• Grate the papelon for the filling and the glaze, keeping the two amounts separate.
• Coarsely grate the cheese and keep two handfuls back for finishing.
• Beat one egg for the dough and keep the other for the egg wash.
• Butter a 30 by 23 centimetre baking tin.

Steps

1. Put the flour, yeast, caster sugar and salt into a large bowl and stir them together.
2. Strain the cooled anise milk into the bowl and add the beaten egg and the softened butter.
3. Mix to a shaggy dough, then knead on the worktop for ten minutes until it is smooth and springs back when pressed.
4. Put the dough in an oiled bowl, cover it, and leave it somewhere warm for one hour until doubled.
5. Knock the dough back and roll it into a rectangle about forty by thirty centimetres.
6. Brush the surface with the melted butter, leaving a clean two centimetre strip along one long edge.
7. Scatter two thirds of the grated papelon evenly across the buttered dough.
8. Scatter two thirds of the grated cheese over the papelon and press it down lightly with your palm.
9. Roll the dough up tightly from the long edge nearest you, finishing on the clean strip.
10. Cut the log into twelve rounds about three centimetres thick, using a sawing motion so they keep their shape.
11. Arrange the rounds cut side up in the buttered tin, leaving a finger of space between them.
12. Cover the tin and prove for forty-five minutes, until the buns are touching and look puffy.
13. Heat the oven to 180C.
14. Brush the buns with the remaining beaten egg.
15. Bake for twenty-two to twenty-five minutes, until deep brown on top and cooked through in the centre.
16. Put the glaze papelon, water and anise seeds in a small pan and simmer for six minutes until syrupy.
17. Brush the hot syrup generously over the buns as soon as they come out of the oven.
18. Scatter the reserved cheese over the top and serve warm.