Latin Street Desserts Recipes

We hope the flavours are still lingering in your memory and you enjoyed the experience as much as we did delivering it. As promised, here are the recipes made in class, ready for you to replicate and indulge your loved ones!

 

GOLFEADOS

Venezuelan Sticky Buns  |  Venezuela 

 

Prep Time: 1 hour 30 mins 

Cooking Time: 25 minutes

Yield: 12 large buns

Total Preparation Time: 1 hour, 55 minutes plus proofing overnight 

 

Ingredients

  • 350g all-purpose flour
  • 7g active dry yeast
  • 50g sugar
  • 5g salt
  • 120ml warm milk
  • 2 large eggs
  • 60g butter (softened)
  • 250g grated panela (unrefined cane sugar)
  • A cinnamon stick, star anise and 5 cloves
  • 100g fresh cheese (queso blanco)

    Instructions:

    1. Prepare the Dough: Dissolve yeast in warm milk. In a separate bowl, mix flour, sugar, and salt. Gradually add yeast mixture, eggs, and softened butter. Knead until a soft dough forms. Let rise for 1 hour.
    2. Roll and Fill: Roll out the dough into a rectangle. Brush in the panela syrup (cane sugar block cooked in water with a cinnamon stick, star anise and cloves until thickened), and grated cheese evenly over the surface.
    3. Roll and Slice: Roll the dough into a log and cut into 2.5cm pieces (use dental floss rather than a knife). Arrange them in a baking dish, leaving space between each bun. Let them rise again for 30 minutes. Brush with panela syrup. 
    4. Bake: Preheat oven to 180°C and bake for 25-30 minutes or until golden brown.
    5. Add Syrup: Once baked, drizzle with syrup for that signature sticky finish.
    6. Serve warm with slices of white cheese!

     

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    CHOCOTORTA

    Chocolate Cake  |  Argentina

    Prep Time: 20 minutes

    Refrigeration Time: 4 hours (or overnight)

    Yield: 12 servings 

    Total Preparation Time: 4 hours and 20 minutes

     

    Ingredients

    • 400g chocolate cookies (chocolinas or similar)
    • 500g dulce de leche
    • 500g cream cheese or mascarpone
    • 240ml strong coffee (to soak the cookies)
    • Cocoa powder (for dusting)

    Instructions

    1. Prepare the Filling: In a bowl, mix the dulce de leche with the cream cheese until smooth and creamy.
    2. Layering: Dip each chocolate cookie briefly in coffee, and arrange them as the base layer in a baking dish.
    3. Add Filling: Spread a layer of the dulce de leche mixture over the cookies. Repeat the layers until you run out of ingredients.
    4. Chill: Let the Chocotorta sit in the fridge for at least 4 hours (overnight is best) to allow the flavors to meld and the texture to set.
    5. Serve: Dust with cocoa powder before serving. Enjoy each rich, indulgent bite!

         

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        BEIJINHOS DE COCO

        Brazilian Coconut Balls |  Brazil

         

        Prep Time: 20 minutes

        Cooking Time: 5 minutes 

        Yield: 16 medium balls

        Total Preparation Time: 25 minutes

         

        Ingredients

        • 395g sweetened condensed milk
        • 15g butter
        • 120g shredded coconut
        • 1/2 tsp vanilla extract
        • Fine dessicated coconut (for rolling)
        • Whole cloves (for decoration)

          Instructions:

          1. Cook the Mixture: In a saucepan, combine the sweetened condensed milk, butter, vanilla extract and 120g shredded coconut. Cook over medium heat, stirring constantly, until the mixture thickens and pulls away from the sides of the pan (about 10 minutes).
          2. Cool and Shape: Remove from heat and let the mixture cool. Once cooled, grease your hands with butter and roll the mixture into small balls.
          3. Coat: Roll each ball in fine dessicated coconut.
          4. Decorate: Place a clove on top of each Beijinho for a classic presentation. Serve at room temperature or chilled.

               

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              PICARONES

              Peruvian Sweet Potato Donuts |  Peru

              Prep Time: 2 hours 10 minutes

              Cooking Time: 5 minutes 

              Yield: 12 servings 

              Total Preparation Time: 2 hours 10 minutes

               

              Ingredients

              • 200g sweet potato (peeled and boiled)
              • 200g pumpkin (peeled and boiled)
              • 7g active dry yeast
              • 360g all-purpose flour
              • 2g cinnamon
              • 12g sugar
              • Vegetable oil (for frying)
              • For the Syrup: 200g panela or brown sugar, 1 cinnamon stick, 2 cloves, 240ml water

              Instructions:

              • Prepare the Dough: Mash the sweet potato and pumpkin together. Dissolve yeast in a little warm water and add it to the mash. Mix in the flour, cinnamon and sugar. Knead until smooth. Cover and let rise for 2 hours.
              • Shape the Donuts: Heat oil in a deep frying pan. With wet hands, take small portions of dough and shape into donut rings. If dough is too fluid (depends on vegetables water content), use a pipping bag and make a circle on a baking paper square. 
              • Fry: Fry the picarones until golden and crispy on both sides. Drain on paper towels.
              • Make the Syrup: In a saucepan, dissolve the panela in water with the cinnamon stick and cloves. Boil until it thickens into a syrup.
              • Serve: Drizzle the syrup generously over the picarones and enjoy them warm! 

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