What's The SECRET to Making Authentic Paraguayan CHIPA JAZMIN

manioc flour

🥗Healthier: almond flour

💰Cheaper: cornmeal

Almond flour offers a gluten-free option, while cornmeal is often more accessible.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories, while processed cheese is budget-friendly.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat, while margarine is usually less expensive.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt is lower in fat and adds creaminess, while plain yogurt is often cheaper.

Preheat: Set the oven to 375°F (190°C).

Combine dry ingredients: In an extra-large bowl, mix the yuca starch, self-rising flour, and baking powder.

Prepare anise seeds: Rub the anise seeds between your palms to release their flavor, then stir them into the dry mixture.

Make a well: Create a well in the center of the dry ingredients.

Add wet ingredients: Place the softened butter and eggs into the well. Mix with your fingers until partially combined.

Form the dough: Gradually mix the dry ingredients into the wet ingredients until a crumbly dough forms. Add the shredded cheese and mix until fully incorporated. Slowly drizzle in the buttermilk (or whole milk) while mixing until a smooth, compact dough forms.

Rest the dough: Cover the dough with plastic wrap and let it rest for 15 to 20 minutes.

Shape the dough: Divide the dough into 12 equal portions (about 92g each). Roll each portion into a ball.

Flatten the dough: Place the balls on a greased baking sheet. Gently press each ball with three fingers to slightly flatten.

Bake: Bake the chipa buns for 25 to 30 minutes, until they are puffed and golden brown.

Cool and serve: Let the chipa buns cool for a few minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens