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Pan de Bono

Serves 4 to 6 Bread vegetarian, Breads & Pastry

Pan de Bono

Pan de Bono is a cherished staple from the city of Cali, often found gracing bakery counters and family tables alike. Made with a blend of yuca starch and cornstarch, it captures the essence of Colombian baking with its simple yet satisfying ingredients. This recipe brings the experience to your home, capturing the warmth and generosity that characterize the Colombian approach to food, where salt is judged by hand and fat is used with abandon.

Biting into Pan de Bono, you'll experience a delightful contrast of textures: a crispy exterior yields to a soft, chewy interior, enriched by the salty tang of queso costeño. It's a comforting bite, perfect for breakfast or as an afternoon snack, and each piece invites sharing, echoing the communal spirit found at tables across Colombia.

Ingredients

  • 200 gyuca starch
  • 100 gcornstarch
  • 150 gqueso costeño
  • 2eggs
  • 2 tbspbutter
  • 1 tspfine sea salt

Method

  1. In a large mixing bowl, combine 200 g of yuca starch and 100 g of cornstarch. Grate 150 g of queso costeño finely and add it to the starch mixture. This combination of starches and cheese is the base of your dough, providing the essential texture and flavor characteristic of Pan de Bono.
  2. Add 2 eggs and 2 tablespoons of softened butter to the dry ingredients. Sprinkle in 1 teaspoon of fine sea salt. Use your hands to mix everything together until a dough begins to form. Knead the dough on a clean surface for about 5 minutes until it's smooth and slightly elastic. The dough should feel cohesive and pliable, not sticky.
  3. Cover the dough with a clean kitchen towel and let it rest for about 20 minutes. This resting period allows the starches to hydrate fully and the dough to relax, making it easier to shape later.
  4. Preheat your oven to 400°F (200°C). While the oven is heating, divide the dough into small, equal portions, about the size of a golf ball. Roll each portion gently between your palms to form smooth, round balls. Place them on a baking sheet lined with parchment paper, leaving some space between each ball to allow for expansion during baking.
  5. Once the oven is hot, place the baking sheet in the center of the oven. Bake the Pan de Bono until they are golden brown and puffed, about 15-20 minutes. You'll know they're done when they have a light, golden crust and sound hollow when tapped gently on the bottom.
  6. Remove the Pan de Bono from the oven and transfer them to a wire rack to cool slightly. Cooling on a rack ensures that the bottoms don't become soggy and helps the crumb set properly.
  7. Serve the Pan de Bono warm. Their cheesy, slightly chewy texture is best enjoyed fresh, making them a perfect accompaniment to a meal or as a delightful snack on their own.
Cover of Authentic Colombian Cuisine
From the cookbook

Authentic Colombian Cuisine

This recipe is from Authentic Colombian Cuisine by Yassine Sbiti — the Colombian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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