Pan de Yuca Ecuatorinao

Pan de Yuca Ecuatorinao

Ingredients

  • 2 1/2 cups or 300-400g cassava flour (use only 300g at first - if the dough is too soft, add more flour).
  • 4 cups or 480 grams of quesillo (cheese). Feta cheese is the most similar here in Europe.
  • 1 pinch of salt
  • 1/4 cup or 113g butter (room temperature)
  • 2 eggs
  • 2-4 tablespoons milk (if the dough is too dry)

Preparation

  • Mix the flour, cheese and salt well (the cheese must be as finely shredded as possible).
  • Add the butter and eggs and mix until a smooth, homogeneous dough is formed.
  • Shape the dough into a large ball and place in the fridge for approx. 30 minutes before baking. The dough can be kept in the fridge for up to a day. You can also portion the balls and freeze them.
  • Preheat the oven to 200°C.
  • Shape the dough into small, slightly flat balls and place on the baking tray at least 3-4 cm apart. (Caution: the dough balls will rise during baking).
  • Bake for approx. 7-10 minutes. If you want a crust, you can switch on the oven grill 3-5 minutes before the end of baking. The rolls will then be golden brown.

Traditionally, the rolls are eaten with fruit yoghurt.

Stephanie wishes everyone “En Guete”!

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