Pan De Bono Recipe
Handcrafted by Chef's Mom
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Ingredients
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Dough
Finish / Optional
Method
Dough
- 1
Preheat & prepare
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or silicone baking mat. Lightly butter or oil the parchment if desired to prevent sticking.
- 2
Combine dry ingredients
In a large mixing bowl, whisk together 2 cups yuca/tapioca flour, 1/2 tsp baking powder, 1/2 tsp fine sea salt and 1 tsp granulated sugar until evenly distributed.
- 3
Incorporate wet ingredients
In a separate bowl, lightly beat 2 large eggs. Add 4 tablespoons softened unsalted butter and 1/2 cup warmed whole milk; whisk until smooth. Stir in 1 1/2 cups freshly grated queso fresco (or cheese blend).
- 4
Form the dough
Pour the wet mixture into the bowl with dry ingredients. Using a sturdy spoon or silicone spatula, mix until a sticky, cohesive dough forms. If dough feels too dry, add up to 1–2 tablespoons more warm milk; if too wet, add 1 tablespoon tapioca flour at a time until manageable. The dough should be soft, slightly tacky, and hold shape when scooped.
- 5
Portion
Using a cookie scoop or tablespoon, portion dough into 18–20 equal balls (about 1.25–1.5 tablespoons or approximately 25–30 g each). Roll each ball between lightly floured hands (use extra tapioca flour and dust off excess) to form smooth rounds. Place on prepared sheet about 1 inch apart.
Finish / Bake
- 6
- 7
- 8
Cool & serve
Remove from oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm. Pan de bono are best the day they are baked — they can be reheated briefly in a 325°F (160°C) oven for 5–8 minutes or in a toaster oven.