Our newest chocolate is inspired by this delicious and unusual Venezuelan pastry. Give them a try!
2 cups all purpose flour
1 teaspoon of yeast
½ cup sugar
1 teaspoon salt
1 beaten egg
½ cup warm water, 1/3 cup of water for syrup
4 tablespoons butter, melted and cooled
3 tablespoons of sweet anise or fennel seeds
2 cups of grated panela (raw cane sugar)
2 cups of grated queso fresco
In a bowl, mix the flour, yeast, sugar, salt, beaten egg and ½ cup of warm water.
Add the butter and knead until dough is smooth and homogenous.
Make into a ball and let the dough rise in a bowl covered with a damp towel for an hour or until it grows to twice its size.
After an hour, knead the dough and roll out into a rectangle about a quarter inch thick.
Using the rest of the butter, brush the dough and then add the fennel seeds. 1 and ½ cups of the grated panela and 1 ½ cups of the cheese.
Roll the dough and cut into ¾ inch pieces and place in buttered baking sheets. Cover with a damp cloth for half an hour and then bake for 20 minutes or until golden brown.
While they are baking, mix the syrup. In a saucepan, melt ½ cup of grate dpanela, 1/3 cup of water and 1 tablespoon fennel seeds. Stir constantly for a rich syrup.
Take the rolls out of the oven and spoon the syrup on top. Add some extra grated cheese and bake for another five minutes.