Colombian Cheese Breads
I had my first pandebono over 25 years ago when I first started dating my cutie of a Colombian husband. We would drive to these wonderful bakeries in Queens N.Y. and stuff ourselves silly. I eventually learned how to make them at home, but with our move to the South..I was no longer able to find the ingredients that were readily available back in New York.
With some Pinterest searching and a lot of trial and error, I do believe I have finally gotten a close enough recipe for them down.
Here is what you will need:
- 1 cup milk
- ½ cup vegetable oil
- big pinch of salt
- 2 cups tapioca flour
- 1 cup shredded mozzarella cheese ( please do not buy already shredded, do not use fresh mozzarella and make sure it is not part skim)
- ½ cup finely grated Queso Blanco
- 2 room temperature eggs
Just wanted to share with you these two ingredients incase you aren’t familiar with them.
Here is what you need to do:
Preheat oven to 350 degrees
Combine milk, oil and salt in a medium saucepan and bring to a low boil. Giving a good stir from time to time.
Remove from heat and quickly stir in the tapioca flour. It will turn into a gooey gelatinous mixture.
Transfer the mixture to the bowl of a stand mixer with a paddle attachment and beat on medium for 2 minutes. Add in your cheeses and mix for another minute and then add in your eggs, one at a time. Beat for another 2 minutes. The dough will be very sticky when done with mixing.
Line 2 baking sheets with parchment paper and fill a glass with water. Use an ice cream scoop to portion out the dough, making sure to dip it into water after each scoop.
You should end up with 12 rolls on each baking sheet. Bake for 25 minutes or until they are lightly golden.
Let them cool for a bit…
But not to long because they are the best when warm….
Hope you like them