Yucca Buns (Pan de Yucca)

TOTAL TIME: 40 min
Prep: 15 min
Inactive Prep: 10 min
Cook: 15 min
 
YIELD: 10 buns
LEVEL: Easy

ingredients

PINEAPPLE JALAPENO MARMALADE:
  • 1 (20-ounce) can crushed pineapple in juice, strained
  • 4 cups sugar
  • 1 orange, zested and juiced
  • 1 lemon, zested and juiced
  • 2 jalapenos, seeded and minced
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Directions

Preheat the oven to 350 degrees F. Line a baking pan with aluminum foil, and coat with nonstick cooking spray. Set aside.

Combine the tapioca flour and baking powder together in a large bowl. Stir in the cheese and egg yolks. Mix until the dough forms a ball. Lightly flour a work surface and turn the dough out. Knead the dough with your hands until the dough is smooth, even-textured, and not sticky. If the dough doesn't come together or seems too stiff, then add cream, 1 tablespoon at a time, until it comes together and feels supple.

Divide the dough into 10 even pieces and with your hands, roll each into a ball. Shape the balls into ovals and place them 1-inch apart on the prepared baking sheet. Bake until the rolls are pale gold (not browned), about 15 to 20 minutes. Cool on a wire rack for 5 to 10 minutes and serve while still warm. Serve with Pineapple Marmalade, if desired.

Combine the pineapple, sugar, orange zest, orange juice, lemon zest, lemon juice and jalapenos in medium saucepan.

Bring mixture to a rapid boil over high heat, stirring frequently. Lower heat to medium and continue to cook for 15 minutes, stirring often to prevent scorching.

Remove from heat and cool before serving.

Store in refrigerator for up to 1 month or in the freezer for 6 months.

Yield: 3 cups

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  • on September 01, 2014

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    I made this recipe for 6 years now plus my boyfriend is Colombian and I have been introduced to their scrumptious cheese breads.. This is a very tasty, satisfying and delicious dish, anyone who tastes it seem enchanted, I have family who will freeze my leftovers of it :)

    I even made these for his grandmother and family, super easy and so very delicious. Baked and fresh out of the oven on a sweet weekend morning they are almost better than sleeping in late, almost. Easy to eat but initially took time to figure out, now I can make them in my sleep, no sweat The first time I made this dough I thought that it was the hardest pastry on earth, it would not come together until the cheese shavings softened in my hands, then it worked, and from them on I feel like I have a personal baker ( me) at my disposal.. yum...

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  • on August 30, 2011

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    Followed the recipe exactly using fresh mozzarella and ended up with a 1/4" cheesy pancake. It tasted very good, however, and rolled the remaining dough into 1" balls, dipped them in beaten egg and bread crumbs, then deep fried them. They were firm and delicious. I will try again with firm mozzarella.

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  • on June 07, 2011

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    UPDATE 6/7/11:
    OK... after having gone to about 6 different stores to try to find Tapioca flour, I special-ordered Bob's Red Mill brand from Whole Foods only to read on the package label that Tapioca Flour is also called Tapioca Starch... they are one and the same! I could have gotten it at the first place I went! lol! But, the flour and the number of eggs makes a difference. Cassava or Manioc flour is not a fine enough grind to make the buns. And... It is most certainly 4 egg yolks (I used manioc flour and only 2 egg yolks... it didn;t work. I tried it with only 2 and the dough still wasn't coming together. As soon as I added the other 2 egg yolks, it was perfect! I changed my rating to 5 stars, because these buns are actually quite delicious!! My husband is gluten free, and I got the thumbs-up. He's going to try developing a recipe for cookies with tapioca flour... I hope it works!! : Give these buns a try. They're super easy and very delicious.

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