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Pan de queso: photo of the dish
Illustrative photo: nelson suarez — CC BY-SA 2.0, Wikimedia Commons
Breakfast

Pan de queso

A small, round, soft bun made with corn flour and grated cheese, typical of Venezuelan breakfasts and coffee breaks. The crumb is dense and melting, with a lightly golden crust and a pleasantly salty taste.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Preheat the oven to 200 °C and line a baking tray with baking paper.
  2. Finely grate the hard cheese and mix it with the cornstarch, corn flour, baking powder and salt in a large bowl.
  3. In another bowl, beat the eggs with the fresh cheese, milk and oil until smooth.
  4. Pour the wet ingredients over the dry and stir with a spatula until you have a soft dough that isn't too sticky.
  5. Shape balls about 6 cm across and place them on the tray, spaced apart.
  6. Bake for 25 minutes, until the buns are golden and well risen.
  7. Let them cool for a few minutes on a rack, and serve while still warm.

Variations and tips

Sweet version. Add 2 tablespoons of sugar and a pinch of vanilla to the dough for a sweeter snack.

Using what's available. Cornstarch is in every supermarket and fine corn flour in Latin American grocery shops; otherwise fine semolina will do.

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Original Ecomely recipe.