Colombian Pandebonos are those sweets that cannot miss when it comes to having a cup of coffee or chocolate. It is even worth repeating. You can find them in most bakeries or coffee shops, so if you don’t find pandebonos in one cafeteria, you can find them in the next one.
That’s right. In Colombia, it is very common to find a bakery or cafeteria in every corner, everywhere. Each of these makes their fame according to the way they prepare their breads or sweets, the large number of coffee shops has its advantage, you can try different sweets and choose the one you like best as they have prepared it.
Today I want to invite you to prepare these pandebonos at home, following this simple recipe and adjusting it more and more to your taste so that they are perfect, either with more or less salt and so with the other ingredients. I hope you enjoy preparing these pandebonos and that they fit you better than they have left me, in form and flavor.Español
- 240 gr of starch or cassava flour about 2 cups
- 2 tablespoons pre-cooked cornmeal for arepas or wheat flour.
- 1 teaspoon baking powder
- 2 tablespoons sugar
- 1 teaspoon salt
- 50 gr of grated feta cheese (about ½ cup)
- 200 gr of grated fresh cheese (about 2 cups)
- 3 tablespoons softened butter
- 1 egg
- Milk as needed
- Preheat the oven to 220ºC (425ºF).
- Mix cassava starch, cornmeal, baking powder, sugar, and salt very well. If you have a food processor, you can use it.
- Now add the fresh cheese, feta cheese, butter, and egg; mix them well with the dry ingredient mix. Then add the milk slowly and gradually until you get a smooth dough.
- Shape medium balls (the size of a golf ball) and place them in a cookie sheet covered with butter paper or greased with butter. You can also roll the balls to make a small strip 1 cm (½ inch) thick and join the tips to form a donut.
- Bake the pandebonos for about 20-25 minutes or until golden brown. Serve immediately with a delicious cup of coffee.