The Best Paraguayan Chipa Recipe!😋

In a 6-quart mixing bowl, combine 1 kg of yuca starch, 3 teaspoons of kosher salt, and 30 grams of baking powder.

Squeeze 15 grams of anise seeds with your palms until fragrant and add to the mixture.

Add 30 grams of dry whole milk and mix until well combined.

Make a well in the center of the bowl, about 8 inches in diameter; add 6 large eggs and 300 grams of softened butter in the center.

Using your fingers, mix the eggs and butter until well incorporated and creamy.

Gradually incorporate the dry mixture into the wet mixture until a moist, crumbly dough forms.

Incorporate 500 grams of shredded cheese and mix until well integrated.

Gradually drizzle in 220 ml of buttermilk or whole milk as needed to achieve a moist but not wet dough.

Transfer the mixture to a clean work surface to knead.

Knead the dough using the heel of your hand until smooth and not sticky, about 4 times.

Cover the dough and let it rest for 15 minutes.

Preheat the oven to 500° F.

Line two 13x18x1 inch baking sheets with parchment paper or leave unlined.

For a circular shape, take a handful of dough and shape it into a ball (about 130g each), roll it into a log about 8 inches long and 1 inch in diameter, then join the ends to form a circle. Press gently to seal and make 3 diagonal cuts on top for decoration if desired.

Repeat with the remaining dough.

For a diagonal shape, take a handful of dough and shape it into a ball, roll it into a log 9 inches long and 2 inches in diameter. Cut into diagonal slices about 3 inches long, making 2 diagonal cuts on top of each piece for decoration if desired.

Place them an inch apart on the prepared baking sheets.

Bake until lightly golden and puffed, with cheese spots on the surface, about 12 to 17 minutes.

Equipment Needed

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