Thursday, June 27, 2013

Pandebonos (Colombian Cheese Bread)


Pandebonos, another staple of Colombian cuisine, and just like buñuelos, you will find them being sold and made everywhere in Colombia which is probably the reason why most of the recipe requests I get are for this doughy piece of heaven. There are many different versions of pandebono all over Latin America and they all have different names depending on where you are like pan de queso, chipá (Argentina) and the most famous of all, the Brazilian pão de queijo. Now, why are they called pandebonos in Colombia? Legend has it that these were first made by an Italian man living in el Valle del Cauca who made these delicious treats and used to sell them out on the street while yelling "¡pan de buono!" (good bread!). Now, I'm not sure if there is any truth behind that story but it does have its romantic touch, so I'm sticking to it. 



And just like there are different names for cheese bread in Latin America, there are also many different ways and recipes to make them, some will have more ingredients than others, some will use different ingredients, less ingredients, what have you, but what they all have in common is the use of cassava flour and cheese.


The ingredients to make Colombian pandebonos are very similar to the ones used to make Colombian buñuelos because you need cassava flour, as well as queso costeño. And, just like I said in the buñuelos recipe, since this type of cheese is only found in Colombia, we're substituting it with queso fresco and feta cheese. You will find that the combination of these two cheeses is perfect for making these. 


You will see that these pandebonos will transport you back to Colombia as soon as you take them out of the oven and serve them on the table. And if you have never had a pandebono, you will see how wonderful they are. 

¡Buen Provecho!




Printable Recipe

PANDEBONOS (COLOMBIAN CHEESE BREAD)
Click aquí para versión en español


Ingredients
10-12 pandebonos

2    cups (240 g) cassava flour or cassava starch (also known as tapioca, mandioca or yucca flour)
2    tbsp pre-cooked corn meal (to make arepas) or all purpose flour
1    tsp baking powder
2    tbsp sugar
1    tsp salt
2    cups (200 g) queso fresco, grated
½  cup (50 g) feta cheese, grated
3    tbsp butter (softened)
1    large egg
      Milk as needed


Directions

1. Pre-heat oven at 425ºF (220ºC).

2. In a food processor add cassava flour, pre-cooked cornmeal, baking powder, sugar and salt. Pulse a few times to mix all ingredients well.

3. Now add the queso fresco, feta cheese, butter, egg and mix a few seconds to incorporate them with the dry mix. Now add the milk slowly, little by little until you get a soft dough. 

4. Form small balls (about the size of a golf ball) and place them on a cookie sheet lined with parchment paper. You can also roll out the ball to make a string about ½ inch (1 cm) thick and pinch the ends together to end up with a bagel looking pandebono.

5. Bake pandebonos for about 20-25 minutes or until golden brown. Serve immediately.



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40 comments:

  1. I love your website and I am going to try your arepa recipe this weekend. My husband is Colombian but I am not so I am so excited to find your website. I have made empanadas before and they turned out good but it so hard to find good Colombian recipes on the internet. Thank you so much for the wonderful recipes and videos. I can't wait to try them all!!!!

    ReplyDelete
    Replies
    1. Thank you, Brooke! I know what you mean, it's really difficult to find well written Colombian recipes that make sense on the internet which is the reason I decided to start my own site, with videos included, to make it easier for people to follow along. If you want to check out more Colombian recipes I highly recommend mycolombianrecipes.com and mycolombiancocina.com, those two have a lot of great content as well. And thanks again for your support! =)

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  2. AHHH I can't wait to make these for my Colombian husband! Thank you so much for making such an awesome blog!

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    Replies
    1. My pleasure Jannese! Thank you so much for stopping by and I hope the pandebonos turn out great. Just checked out your blog as well and it is fantastic, so many recipes! That pumpkin pizza dough looks amaaaazing! =)

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  3. I wanted to make pandebono but I couldn't find cassava flour or starch, instead I used potato starch, which is pretty common here in the US, and the pandebonos turned out really good!!!

    Thank you so much for the recipes!!!

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    Replies
    1. What a great tip! I never thought of using potato starch, but it does make sense. Thank you!

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  4. My mix is still liquidity what should i add more of???....or should i do it over again? ?

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    Replies
    1. Hi Abby, you can add more of the cassava starch little by little until it's firmer. Next time mix all of the dry ingredients first and then add the milk about 1 tbsp at a time until you get a soft but firm consistency. Some times the cheese we use has more water than others or we use larger eggs and that's why we don't need to use a lot of milk. That's happened to me a few times when making buñuelos, after I mix everything I find that I don't need to add milk at all and some times I end up using almost a ¼ cup of milk, it all depends on the ingredients and their water content.

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  5. Hi , question: the dough can be save in the fridge overnight and prepared in the oven the next day?

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    Replies
    1. Hi Aura, I've never made the dough the night or day before because it's so easy to put together right before baking but I don't see why you couldn't do it if you wrap it really well, just like pie dough. It may be a bit dry though but you could probably make it soft again by adding a little bit of milk.

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  6. I made them tonight for my 1st son's birthday party and it was amazing, really the real pandebono, one of my favorite Colombian food and so easy to prepare, I really love them, thanks to sweetysalado.

    ReplyDelete
    Replies
    1. Hi Aura! What a joy to open the blog this morning to find your beautiful message, you have totally made my day. I'm so glad you enjoyed these pandebonos and I hope your son had a lovely 1st birthday. How exciting! ♥

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  7. What is your favorite feta cheese brand to use for pandebonos? The one I bought was too salty.

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    Replies
    1. Hi Karen, yes, there are many salty brands of cheese and it takes trial and error to find a good one. For the queso fresco I always like to use Cacique Ranchero which is their queso fresco and it's delicious. And for the feta cheese I like to use the crumbled feta by Treasure Cave. I usually buy both of them at Walmart but most grocery stores in the US should have them.

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  8. The bottom looks burned tho ��

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    Replies
    1. No, not at all. They can easily burn but you have to keep your eye on them.

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  9. heat 1 gallon milk to 185 degrees, take off heat, add 3/4 cup vinegar, give a couple swirls with a big spoon, let rest 1 hour, pour off whey through a colander, let cheese slide into colander, let drain about an hour...you should have about 1 1/4 lbs unsalted queso blanco aka farmers cheese.

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  10. I made these yesterday and they came out great. My husband is Colombian and he said they tasted like they came straight from a Colombian bakery! I agree. The only problem I had, if it's a problem at all, is that they spread out a bit too much. I shaped them into balls but they looked kind of flattened. Any way to prevent this?

    ReplyDelete
    Replies
    1. Hi Eva! Thank you so much for making these! I'm so happy to hear that your Colombian husband enjoyed them. So, if your dough is a bit too runny or too wet, your pandebonos will come out a bit flat, if the dough is too dry they will come out a bit hard. It's a bit tricky to get the right consistency but the more you practice, the more perfect they'll come out. =)

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    2. Thanks for the reply Diana! I thought I needed to chill the dough before baking but I'll try making them drier with the next batch at your advice. I love your blog by the way! The recipes are great and the photos beautiful.

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  11. Hi my name is ivan im from palmira colombia and I love your blog and your recipes are great, my wife loves pandebonos she now speaks spanish and she sounds just like a born and raised colombian jaja, so thank you for your time and effort to make sure that these colombian recipes are out there, que Dios te bendiga

    ReplyDelete
  12. Lo intente creo que me pase de leche, me hubiera gustado saber la cantidad que uso usted. Termine h echando más harina de yuca y los puse en un muffin pan porque no era lo suficientemente thick la masa y salieron bien pero no sabría si llamarles pandebono ;) salieron bien rellenos de queso ;) usé baking soda y crean of tartar en lugar de baking powder y use garlic parsley salt (salud) me alegro que salio bien aún con leche 0% fat y lactose free :D tenía un poco de miedo. Gracias por la receta. Bendiciones. Cristo viene y es él camino y la vida, la única manera de escapar la ira venidera de Dios, si quieres ser salva conoce a Cristo mediante Su Palabra, la Santa Biblia ♡. Tu morada eterna depende de ello. Un día esto es lo único que importará. Dios te bendiga!

    ReplyDelete
    Replies
    1. Hola, la cantidad de leche siempre varía dependiendo de qué tan grandes está el huevo y qué tan húmedo está el queso. Muchas veces no necesito agregarle leche para nada y otras veces le agrego hasta 3-4 cucharadas, pero se las voy agregando poco a poco hasta que obtengo la consistencia que necesito.

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  13. Hi Diana. I tried this recipe, the pandebonos came out great. After baking they were a little dry in the outside do you have an idea why this could happen? One more question, what size is your food processor?

    ReplyDelete
    Replies
    1. Hi Diana, it could be that you baked them a bit too long, so next time you can take them out of the oven as soon as they start turning golden brown on top. Another reason could be your tapioca flour or starch, and the reason I say that is because a few year's ago I tried a new brand I saw at the store and my pandebonos and buñuelos came out pretty tough on the outside, even though the inside had a very nice texture.

      I have an 8 cup food processor, it's chops pretty well but it's very, very loud, which is the reason I don't like it much. And by the way, you don't need a food processor to knead this dough, it does make it easier, but it's not necessary to use one. This is the one I have: http://www.walmart.com/ip/Black-Decker-8-Cup-Food-Processor/16913545

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  14. Hi- Is there a specific cassava flour brand you recommend? Thank You.

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    Replies
    1. Hi there! Yes, I love either the Yucarina brand that you find in Colombia and some Latin stores or Goya.

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  15. Hello. I made your recipe for Pandebonos (found all the ingredients at my local grocery store). I wanted to make them for my daughters Columbian Aupair. She and her girlfriend loved them. Thank you so much for making it possible to bring a small taste of home to these two wonderful girls!

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  16. What can you use instead of cassava flour or tapioca, I had a hard finding it

    ReplyDelete
    Replies
    1. Some people have told me that potato starch has worked for them, but I haven't personally used it.

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  17. Can I used cornstarch or rice flour instead of cassava flour

    ReplyDelete
    Replies
    1. Cornstarch will not help them rise like cassava starch or flour. Not sure about rice flour because I have never used it. However, some people have told me that potato starch or flour worked for them really well but I haven't used it myself.

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  18. Hello....I must commend you on the wonderful amojabana recipe. I've made them twice in ten days. So content..the colombian bakery that we use to purchase from has been taking cut back on the cheese and they are dry. Thanks to you I can make at home when ever I want. Will you also have a video for colombian yuca bread anytime soon?

    ReplyDelete
    Replies
    1. Hello Luz, thank you so much for making the recipe! I'm really happy to hear that you're enjoying making it at home. I do plan on posting the recipe for the pandeyuca recipe but don't know when I'll have time to make the video. But I'll try to do it this year, I promise.

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  19. I've been looking for a recipe for empanadas de cambray con quayaba and I've read that the dough for empanadas de cambray and pandebono are the same. Is this true? Can I use the recipe to make the empanadas de cambray and stuff them with some guayaba before baking?

    ReplyDelete
    Replies
    1. I have heard that you can use the pandebono dough to make empanadas de cambray but I personally haven't made them that way. I have also heard that you can use the almojábanas dough to make them, which I also haven't used to make them.

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  20. Hello �� I need help; how many times do I pulse, and how many minutes do I process?

    ReplyDelete
    Replies
    1. It depends on your food processor. I only pulse a few times until it all blends in. You can also knead everything with your hands until you get a soft, smooth dough.

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  21. Hi, thanks for your recipe. I'd like to now how to keep the pan de bonos fresh once they are ready? Should I freeze them or keep them in a plastic bag in the fridge? Outside the fridge? I made a lot and I don't want they get hard. Thank you

    ReplyDelete
    Replies
    1. Hi Carolina, since these pandebonos are homemade, they will tend to harden once they get cold because of the cassava flour. You can try storing them in a resealable bag or airtight container to see if they last fresh longer. You can also heat them in the microwave to soften them again.

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