Recipe courtesy of Ingrid Hoffmann
Yucca Buns (Pan de Yucca)
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- Level: Easy
- Total: 40 min
- Prep: 15 min
- Inactive: 10 min
- Cook: 15 min
- Yield: 10 buns
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 514
- Total Fat
- 10 g
- Saturated Fat
- 4 g
- Carbohydrates
- 105 g
- Dietary Fiber
- 1 g
- Sugar
- 91 g
- Protein
- 6 g
- Cholesterol
- 60 mg
- Sodium
- 183 mg
- Level: Easy
- Total: 40 min
- Prep: 15 min
- Inactive: 10 min
- Cook: 15 min
- Yield: 10 buns
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 514
- Total Fat
- 10 g
- Saturated Fat
- 4 g
- Carbohydrates
- 105 g
- Dietary Fiber
- 1 g
- Sugar
- 91 g
- Protein
- 6 g
- Cholesterol
- 60 mg
- Sodium
- 183 mg
Ingredients
Pineapple Jalapeno Marmalade:
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.
Pineapple Jalapeno Marmalade:
Yield:
3 cups
- 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.
