For the dough:

For the filling:

For the glaze and topping:


Place yeast in a bowl, salt and sugar, add warm water, vegetable oil and butter, stir and gradually add flour, milk powder.

Mix into a dough and add the egg yolks, yellow food coloring, vanilla extract, honey and aniseed.

Knead on a flat surface until dough is very soft.

Make a ball, place in a bowl, cover and let it rise in a warm place for 2 hours.

Roll out the dough  in a rectangle around 1/2 cm thick.

Then sprinkle with the panela, cinnamon, aniseed and grated mild white cheese (feta cheese is fine).

Start to scroll horizontally to form a roll, squeeze and cut slices of  1 1/2 cm thick.

Place them in a lined baking tray next to each other with little separation between them (1/2 cm).

Cover and let them rise in a warm place for 1 hour.

In the meantime prepare the glaze, placing the ingredients (except the cheese) in a small saucepan, cook under low heat until it gets a syrup consistency.

Discard the cinnamon stick and let it cool down.

Pre heat the oven at 180°C, and bake for 20 minutes or until golden brown.

Sprinkle the golfeados with the cheese, coat them with the syrup and place them back in the oven for 10 minutes more.

The peculiarity of the golfeados is that once baked they're a little sticky to separate.

Serve with fresh cheese by hand (seemed a little mozzarella or Oaxaca Mexican white cheese also good) or or by themselves as warm out of the oven.