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[Colombia] Pandebonos | European Version

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Adjust Servings:
250 gr Tapioca flour
125 gr Precooked corn flour
125 gr Skripavac
50 gr Feta Cheese
200 gr Red Cheedar
50 gr Butter
200 ml Milk
1 Egg
1 table spoon Sugar (White)
1 teaspoon Baking powder
1 teaspoon Salt

[Colombia] Pandebonos | European Version

  • Gluten Free
  • Vegetarian
    • Serves 50
    • Easy




    Have you ever wonder what heaven on breakfast and/or cold day tastes like? the answer is Cheese bread. This bun is made all throughout South America and even France, know with different names such as Almojábana (whole Sout America),  Chipa (Paraguay and North Argentina), Pandequeso (Colombian region of Antioquía), Pandeyuca (South America), Pão de queijo (Brasil), Gougère (France) having as common denominator fresh curdy/semi-hard cheese (typical of each country), eggs, milk and some flour (mostly cassava or corn starch). The differences come with ratios to prepare the dough and final texture, from crunchy and airy to soft and stuffed cheesybuns. The acid/sour flavor that comes from the starch, mixed with cheese makes the perfect combination for a piece of baked good to mix with a hot cocoa or an aromatic coffee as it’s done in Colombia.

    The complexity of preparation of these buns is extremely low and doesn’t require waiting time. The bigest effort (if there is no food processor) will be grating the cheese and mixing together all the ingredients.






    With a grater or food processor, grate the cheeses until they are in small pieces.
    Turn on the oven to 200 ºC- 210 ºC, if you have an oven with fan you could use a temperature between 180 ºC and 200 ºC.


    If you have food processor, add the rest of ingredients until it has a homogeneous texture. If you are using your own (or someone else's) hand, add the dry ingredients with the cheeses, add the egg and finally slowly add the milk until it's all mixed


    Make dough balls of 2.5-3 cm diameter and put in a baking tray with distance. In mine it fits around 16 of them.
    Bake during 13-16 minutes seeing that the surface is gold and crunchy.


    Bonus, you can freeze the cheese balls for other day in case you can't eat 50 of them. For this case, you can just bake 3/4 of time (around 10-12 minutes) and the cheese balls should look like the attached image, when cold freeze.
    The next time, just bake (same temperature 200 ºC - 220 ºC) the cheese balls directly frozen for 5-10 minutes.

    Sergio Varela

    Apple Pie Tatin Influenced
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