In a stand mixer bowl, combine 1/4 cup milk, yeast, 1/4 teaspoon granulated sugar and stir. Let stand for 5 minutes until bubbling.
Install hook attachment to stand mixer.
Combine 1/4 cup granulated sugar, 3 tablespoons grated panela, flour and salt with yeast. Start on low and add remaining milk, eggs and vanilla while continuing to knead dough.
Add half (4 tablespoons) of softened butter and 1 tablespoon anise.
Raise kneading speed to medium and knead until a shiny, smooth dough forms.
Transfer dough to a well oiled bowl, cover and let rise in a warm place until doubled in size, about an hour.
In a separate bowl combine queso blanco, 1/2 cup panela and 1 teaspoon cinnamon.
On a floured surface, roll dough out into a rectangle with 1/8 inch thickness.
Brush dough with 3 tablespoons butter and top with queso blanco mixture.
From the long side of the rectangle, roll dough to form a log.
Slice log into 1 1/2 inch thick pieces. Arrange spirals on a lined baking sheet cut side down.
Cover spirals with oiled plastic wrap and allow to rise until doubled in size, about an hour.
Preheat oven to 350°F. Bake golfeados until golden and bubbly.
Combine remaining grated panela with 2/3 cup of water and stir until a light syrup forms. Brush syrup on tops of golfeados straight from the oven.