Pan de Bono Recipe (Colombia) | Flights of Food

In the bowl of a food processor, combine the dry ingredients: tapioca (yuca) flour, baking powder, salt, and sugar. Pulse to mix.

Add the shredded sharp cheddar cheese. Pulse again to combine.

Add the butter and eggs. Process the mixture. It will be dry at first. Slowly add the milk, a little bit at a time, until a dough forms. (You may not need to use all of the milk.)

Portion the dough into balls roughly the size of 2 heaping Tbsp. Roll each portion into a ball.

If you don’t want to bake them right away, you can freeze the dough on a plastic wrap-covered baking sheet or plate. Once frozen, transfer them and store them in a plastic zip-top bag.

Preheat your oven to 425° with convection / 450° without convection.

Place the dough balls into a mini muffin tin or use a baking sheet covered with Silpat® or parchment paper.

Bake on the middle rack of your oven for 12-15 minutes, or until they’re golden (some flecks of brown are OK).

Allow to cool for 5 minutes before eating.

Equipment Needed

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