Pan De Bono Recipe
Traditional Colombian cheese bread made with yuca flour.
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Ingredients
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Dough
Finishing (optional)
Method
Dough
- 1
Preheat and prepare
Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper or lightly grease it. Have a mixing bowl and a handheld mixer or sturdy spoon ready.
- 2
Grate and measure cheeses
If using a fresh crumbly cheese (queso fresco or queso costeño), crumble it finely. Grate or finely shred the Parmesan. Measure 1 1/2 cups of the fresh cheese (packed) and 1/2 cup grated Parmesan. Combining a mild fresh cheese with salty Parmesan gives authentic flavor and structure.
- 3
Combine dry ingredients
In a large bowl whisk together 2 cups masarepa (pre-cooked yuca/cassava flour), 1 teaspoon baking powder, 1 teaspoon granulated sugar, and 1/2 teaspoon fine salt until evenly distributed.
- 4
Add cheeses to dry mix
Add the 1 1/2 cups fresh crumbled cheese and 1/2 cup grated Parmesan to the dry mixture. Toss so the cheese is coated with the flour mixture — this helps distribute pieces evenly in the dough.
- 5
Mix wet ingredients
In a separate small bowl whisk together 2 large eggs, 3 tablespoons melted unsalted butter (cooled slightly), and 1/4 cup whole milk until homogenous.
- 6
Form dough
Pour the wet ingredients into the dry mixture. Using a sturdy spoon or your hands (wear gloves or lightly oil them), mix until a soft, slightly sticky dough forms. If dough feels too dry and cracks when shaped, add up to 1 tablespoon additional milk at a time (max 2 tbsp). If too wet, add 1 tablespoon masarepa at a time. The finished dough should be pliable and hold its shape.
- 7
Portion the rolls
Portion roughly 1.25–1.5 ounce (about 2 tablespoons) balls for bite-sized Pan de Bono, or 2.5–3 ounce (about scant 1/4 cup) for larger rolls. To do this, scoop dough with a spoon and roll between lightly oiled palms to form smooth rounds. Place them on the prepared baking sheet 1–1.5 inches apart.
- 8
Optional stuffing
If you want extra cheesy centers, press a small indentation into each ball and place a pea-sized piece of extra cheese, then close and reshape into a smooth ball so cheese is sealed inside.
Baking and finishing
- 9
Bake
Brush the tops lightly with 1 teaspoon melted butter if using and sprinkle with a little extra grated Parmesan (optional). Bake in the center of the preheated oven at 400°F (205°C) for 15–20 minutes for larger rolls or 12–15 minutes for smaller bites, until golden and puffed and surfaces show light browning.
- 10
Rest and serve
Remove from oven and let rest on the baking sheet for 3–5 minutes to set. Transfer to a rack or serve warm. Pan de Bono are best fresh and warm—serve within 30 minutes for the ideal chewy interior and crisp outer skin.
- 11
Storage and reheating
Store cooled Pan de Bono in an airtight container at room temperature for up to 2 days. To reheat, warm in a 350°F (175°C) oven for 5–8 minutes or microwave briefly (about 15–25 seconds) until heated through. For best texture, re-crisp in a hot oven or toaster oven.