CT's Great Recipe for Pan de Yucas (English) | DELICIOUS FAST AND EASY | Traditional Colombian Bread

Measure 8 ounces of cassava sour starch using a digital scale set to ounces.

Grate 10 ounces of cotija cheese and add it to the bowl.

Separate 3 large eggs, ensuring all egg whites are removed from the shells, and add them to the mixture.

Add 3 tablespoons of butter (room temperature) to the mixture.

If the dough is too dry, add a little bit of water as needed.

Combine all ingredients in a mixer on low setting, checking frequently to avoid overworking the motor.

If the mixer struggles, finish kneading the dough by hand until it is even and manageable.

Preheat the oven to 400 degrees Fahrenheit.

Prepare two cookie sheets by lining or greasing them.

Shape the dough into traditional half-moon forms, ensuring they are evenly sized and spaced on the cookie sheets.

Place the shaped pandayukas on the top rack of the oven and bake for approximately 20 minutes.

After 20 minutes, check the pandayukas for doneness; they should be golden and have grown in size.

Turn off the oven and leave the pandayukas inside for an additional 10 minutes to finish cooking.

Remove the pandayukas from the oven and let them cool slightly before serving.

Equipment Needed

Allergens