Recipes : Yucca Buns (Pan de Yucca) : Food Network

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Yucca Buns (Pan de Yucca)
Recipe courtesy Ingrid Hoffmann, 2008

Ingredients
Cooking spray
1 cup tapioca flour, plus extra for kneading
1 teaspoon baking powder
2 cups Oaxaca cheese or other fresh white cheese, such as mozzarella, finely grated
2 large egg yolks
2 to 3 tablespoons heavy cream, if necessary
Pineapple Jalapeno Marmalade, recipe follows

Directions
Preheat the oven to 350 degrees F. Line a baking pan with aluminum foil,
and coat with nonstick cooking spray. Set aside.

Combine the tapioca flour and baking powder together in a large bowl. Stir in the cheese and egg
yolks. Mix until the dough forms a ball. Lightly flour a work surface and turn the dough out. Knead
the dough with your hands until the dough is smooth, even-textured, and not sticky. If the dough

doesn't come together or seems too stiff, then add cream, 1 tablespoon at a time, until it comes
together and feels supple.

Divide the dough into 10 even pieces and with your hands, roll each into a ball. Shape the balls
into ovals and place them 1-inch apart on the prepared baking sheet. Bake until the rolls are pale
gold (not browned), about 15 to 20 minutes. Cool on a wire rack for 5 to 10 minutes and serve while
still warm. Serve with Pineapple Marmalade, if desired.

Ingredients
Pineapple Jalapeno Marmalade:
1 (20-ounce) can crushed pineapple in juice, strained
4 cups sugar
1 orange, zested and juiced
1 lemon, zested and juiced
2 jalapenos, seeded and minced

Directions
Combine the pineapple, sugar, orange zest, orange juice, lemon zest,

lemon juice and jalapenos in medium saucepan.

Bring mixture to a rapid boil over high heat, stirring frequently. Lower heat to medium and continue
to cook for 15 minutes, stirring often to prevent scorching.

Remove from heat and cool before serving.

Store in refrigerator for up to 1 month or in the freezer for 6 months.

Yield: 3 cups