Pandebonos (colombian Cheese Bread) Recipe

Preheat and prepare

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat and set aside.

Grate and measure cheeses

If using fresh queso costeño or queso fresco, grate or crumble it finely. Combine with the grated Parmesan. Measure a total of 2 cups of combined cheeses (1.5 cups queso + 0.5 cup Parmesan).

Combine dry ingredients

In a large mixing bowl, whisk together the yuca (cassava) flour and baking powder. Add the salt and sugar (if using) and mix to distribute evenly.

Incorporate butter and cheese

Add the softened butter to the dry mixture. Use your fingers or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs. Stir in the grated cheeses so they are evenly distributed.

Add wet ingredients

Whisk the egg with the warm milk. Pour the egg-milk mixture into the bowl with the dry ingredients. Stir with a sturdy spoon until a shaggy dough forms.

Knead to a smooth dough

Turn the dough onto a lightly floured surface (use a little extra yuca flour). Knead briefly — about 1 to 2 minutes — until the dough is cohesive and smooth. The dough should be moist and slightly sticky but hold together; if too dry, add milk 1 tablespoon at a time; if too wet, add yuca flour 1 tablespoon at a time.

Portion dough

Divide the dough into 12 equal pieces for small pandebonos (about 45–55 g each) or 8 for larger rolls. Roll each piece between your palms to form smooth rounds. If desired, press a small indentation in each and optionally fill with a tiny cube of additional cheese (about 1/2 tsp) before resealing.

Arrange on baking sheet

Place the formed dough balls on the prepared baking sheet, spacing them about 1–2 inches apart to allow for slight expansion. If using extra grated cheese, gently press a little on top of each ball.

Brush (optional)

Brush the tops lightly with melted butter for a glossy finish, if desired.

Bake

Bake in the preheated oven for 15–20 minutes, or until the pandebonos are puffed and the tops are lightly golden. Baking time will vary by size: smaller ones may finish near 12–15 minutes; larger ones up to 20–22 minutes.

Cool briefly and serve

Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm. Pandebonos are best eaten the day they are made; they can be reheated in a warm oven for a few minutes to refresh texture.

Storage

Store leftover pandebonos in an airtight container at room temperature for up to 2 days or refrigerate up to 4 days. Reheat in a 350°F (175°C) oven for 5–8 minutes to restore crispness; avoid microwaving as they become gummy.