This simple bread is easy to prep (as it’s made in the food processor), and has a rich, cheesy flavor and soft, dense texture. Anejo is a firm, aged, sharp, and salty cheese traditionally made with goat’s milk, but is now commonly made with cow’s milk as well. It often has a red exterior from being rolled in paprika. Cuajada is a fresh, soft Colombian cheese with a smooth, creamy, and delicate texture. Combined, these cheeses give the pandebono its distinct flavor. Being that these rolls contain no leavening agent, they’re not as airy as you might expect—but are delicious served (preferably fresh from the oven) with coffee or hot cocoa. The dough will seem too wet when it’s first
mixed, but the masarepa absorbs a lot of the moisture, so after the resting period it should be easy to work with. If the dough is sticking to your hands, let it rest a little longer or use damp hands to roll it. Tapioca starch comes from cassava, a brown starchy tuber also known as yuca (not yucca). You will commonly see it labeled as labeled tapioca flour, tapioca starch, cassava starch, or manioc flour. Masarepa, a precooked corn flour, is also used to make arepas. For this recipe we tested with P.A.N. brand masarepa, which we found at our local Mexican market.
3/4 cup (about 4 1/2 oz.) tapioca starch (polvilho azedo or almidón de yuca)
1/4 cup (about 1 1/4 oz.) masarepa (pre-cooked corn flour)
Preheat oven to 400°F. Process tapioca starch, masarepa, cheeses, sugar, and salt in a food processor until well combined, about 15 seconds. With food processor running, add eggs and water; process until dough forms a ball, about 10 seconds. Cover dough, and let stand 5 minutes.
Shape dough into 12 (1 1/2-ounce) balls (about 1 3/4 inches wide), and place on a parchment paper-lined baking sheet, leaving 2 inches between balls. Bake in preheated oven until golden brown and puffed, about 20 minutes. Serve immediately.
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