Pan de Bono
March 13, 2021
"These tasty Ecuadorian cheesy breads are delicious with a cup of cafe con leche. Love them in the mornings, but equally good throughout the day. You can prepare the unbaked balls in advance, and bake right before you eat them, because they get hard when cold. These are naturally gluten-free, as they use yuca starch (tapioca starch) instead of wheat flour. Instructions are given for two prep methods: food processor or by hand."
- Serving Size: 1 (58.4 g)
- Calories 202.8
- Total Fat - 9.3 g
- Saturated Fat - 5.7 g
- Cholesterol - 45.7 mg
- Sodium - 248.1 mg
- Total Carbohydrate - 23.1 g
- Dietary Fiber - 0 g
- Sugars - 13.6 g
- Protein - 6.9 g
- Calcium - 227.4 mg
- Iron - 0.2 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Line a cookie sheet with parchment and set aside.
Combine the yuca starch or flour, cheese, baking powder and salt in a food processor, blend to mix well. SEE NOTE IF MAKING BY HAND INSTEAD OF FOOD PROCESSOR.
Add the butter and eggs, and process until balls begin to form. If it's too dry to form balls, add water or milk, one tablespoon at a time, as needed.
Remove the dough from the food processor and roll into a ball. If you're making these in advance, you can store the ball in the refrigerator up to one day.
NOTE: to make by hand, melt the butter and allow to cool. Combine all the ingredients in a large bowl and mix until you have a smooth dough.
Make small round shaped breads with the dough and place on the lined cookie sheet. Put the sheet in the fridge for 30 minutes before baking.
Preheat the oven to 500F. Once it reaches 500F, turn on the broiler, then place the cookie sheet on the middle rack and bake until the breads are golden, about 5-7 minutes. ALTERNATIVELY, you can preheat the oven to 400F and bake for about 5 minutes. Then turn on the broiler until the breads are golden, careful that they not burn.
Serve immediately. They can be eaten alone, or with Tree Tomato Aji.
Tips & Variations
No special items needed.