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Yucca Buns (Pan de Yucca) Recipe

Yucca Buns (Pan de Yucca)

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Average Rating:

Total Reviews: 24

Showing 11-20 of 24

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  • on January 04, 2010

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    Made these this evening for the first time and boy were they a big hit!!
    Couldn't find Oaxaca cheese so used very finely shredded mozzarella 1 1/2 cups and 1/2 cup of finely shredded parmigiano- regianno cheese and had to use almost 2 tbsp cream to get dough to come together. What a wonderful aroma in my kitchen as they baked, my husband and daughter were literally drooling by the time they came out of the oven. I am definately making these again. I'm determined to find Oaxaca cheese but if I can't, I won't be afraid to experiment with other soft type cheeses. Great job Ingrid....thank you for a super easy and tasty recipe.

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  • on December 27, 2009

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    I'm so exited about these buns. I'm gluten intolerant and these look as moist as regular bread. If you have ever had to eat gluten free bread you know what i mean. I am looking forward to making these today and i will post my results. Thank you Ingrid for what looks like another great recipe! I had to rate these to submit my review but i will rate again after i make them.

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  • on February 16, 2009

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    This is just wonderful....my husband wants more!!!

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  • on October 08, 2008

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    I used mozarella cheese and had to add cream to make the dough just right. To me it wasnt awful but it wasnt great. My husband really liked it though. I will probably cook it again for him.

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  • on August 07, 2008

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    I have made these twice, once with Jack cheese and once with mozzarella. The mozzarella was definitely better. (I don't have access to Oaxaca cheese, which I do love too.

    I brought them in to work for friends and they loved them! My Brazilian friends said it's just like the "p?o de queijo" they make.

    The smell in the house when they're baking alone makes them worth trying. It's intoxicating!

    I haven't made the pineapple spread yet, but I'm going to try this weekend.

    Anyone can make these!

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  • on June 13, 2008

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    Perfecta la receta pero la mermelada no va nada bien con lo sudamericano.

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  • on May 09, 2008

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    Just made my second batch. So good! First time, I used manchego cheese. Great. This time soft goat cheese. Also excellent. My family is enjoying this recipe very much. Love using something other than wheat. Who knew tapioca was made from yucca?

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  • on March 17, 2008

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    I loved this!! It was very simple to make and tasty. The ingredients were easy to find as well. Not expensive either. I enjoyed them with scrambled eggs and honey. Have already made multiple times. Had never used that cheese before but definitely will in future. Thanks Ingrid. You are a welcome addition to the food network!!

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  • on March 15, 2008

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    I couldn't find oaxaca cheese, so I used buttercase instead -- very tasty! I had a hard time at first getting the dough to stick together, but realized it was because my ingredients were too cold. A couple 15-20 sec shots in a 20% microwave took care of that. The buns were delicious with a black bean/tomato soup. Will definitely make again!

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  • on March 13, 2008

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    I love this bread and so does my Chinese Friend who tasted it and asked for the recipe. I have made this bread 7 times with in a week. I tried it with Mozarella, it was good. Then I tried it with Asiago which is a little more salty than Mozarella and it was very good as well. Last time I made half and half because my children prefer the mozarella and I like the asaigo. It was a hit with everyone. I have been looking for a Yucca bread recipe for a long time and I happy to say I really love this one.

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