Pandebono (Columbian breakfast bread)
Thanks to Luis and his mother Clara for sharing their recipe and giving me a demonstration as well! They have quickly become a family favorite! Luis and family eat them plain, with nutella, or with Arequipe dulce de leche. We like them with eggs or with beans & guacamole.
Makes ~ 18 fist sized pandebono or 24 large walnut sized pandebono.
1 large brick queso fresco (from Costco)
1 ⅓ cups (approx.) tapioca flour (also known as yucca flour)
4 tbsp (rounded) of P.A.N. precooked white corn meal (this is not the same as masa. Latin markets usually carry it)
4 tsp (flat) of sugar
1 tsp baking powder (if you desire them fluffier on the inside)
2 eggs
pinch of salt (optional -- Clara does not add salt, but Luis does. I do too.)
- Preheat oven to 475F.
- Roughly grate the queso fresco or pulse in a Cuisinart until it is crumbled. Add it to the mixer bowl.
- Add the tapioca flour, PAN, sugar, and salt to the mixer. Mix at low speed a minute or so.
- Add eggs to the bowl. (I use the bread dough hook to mix since my plastic paddle is not up to the heavy dough.) Start mixing at low speed until it starts to come together. Once it starts melding, turn the mixer one notch higher and continue for another couple of minutes. The mixture is ready when you can form balls that are smooth and that don't crack or fall apart.
- Roll a small piece of dough into a ball. Place on a baking sheet lined with parchment paper.
- Put the sheet in the oven and IMMEDIATELY TURN THE OVEN DOWN to 425F. Bake fresh pandebono for 12-15 minutes; frozen for 15 minutes.
