Pan de Queso is a Colombian cheese bread. There are different variations of cheese bread in Colombia. Pan de Queso Colombiano is made with all purpose flour, Pandebono Colombiano
is made with yuca flour and precooked corn flour and Almojabanas Colombianas are made with corn flour and Pan de Yuca Colombiano is made with cassava starch.
Pan de Queso (Colombian-Style Cheese Bread)
Ingredients
- 2 cups all purpose flour
- ¼ cup warm milk
- ½ teaspoon sugar
- 1 tablespoon butter melted
- ½ cup queso fresco
- ½ cup feta cheese
- 1 beaten egg
- 1 teaspoon baking powder
- Salt to your taste
Instructions
- Pre-heat the oven to 350°F.
- Dissolve the baking powder in the warm milk, add 1 tablespoon flour, and the sugar. Stir until well combined. Set aside for 5 minutes.
- In a medium bowl, Add the butter and stir well. Add the egg, flour, salt, cheese and using your hands mix well. Cover with plastic and let it sit at room temperature for about 40 to 50 minutes.
- Divide the mixture into 12 equal size portions, shaping them into balls or doughnut shape. Cover loosely with plastic wrap and let it sit at room temperature for about 30 minutes.
- Place on a baking sheet lined with parchment paper and bake for about 25 to 30 minutes or until golden on top. Serve warm.
Nutrition
This is one of my favorite Colombian snacks. I’m just pleased that I no longer have to go to Colombia to eat this delicious and traditional Pan de Queso.
Have you ever tried to make a food that you loved when you were a child and had a difficult time duplicating the taste of your memory...and while using the ingredients from another country? Sometimes, even when the flavor is right, it doesn't feel right. But hold out for those rare times that everything falls into place, like with this bread! This photograph hardly does them justice, but trust me, you are going to love this Pan de Queso recipe.
Buen provecho!
Salt to your taste
VALERIA COSTA BUONOCORE
It happened the same to me. I added a little bit more milk. Is resting now let's see how they come out
Emilia
Hello Erica! Thank you for sharing your recipe. I plan to make extra but how do I store them? Will they heat up well? Thank you!
Doug
I tried the recipe twice and both times the dough was too dry. Any tips?
Kate
Add more milk to make a bit less dry. Not a lot,
Or you can use cheese that’s not too dry. Like queso fresco or mozzarella.
Diana
Maybe I'm just dumb, but I tried to make this recipe and my dough was way to dry. What did a do wrong? A video or step by step instructions would be very helpful.
VALERIA COSTA BUONOCORE
It happened the same to me. I added a little bit more milk. Is resting now let's see how they come out
Mia
When I was a kid I would spend summers in Colombia with my mom's side of the family. We were in Bogota and I would sneak out of the house and walk over to the store and load up on pan de Bono, almohabanas, buñelos, pan de queso, and obleas con arequipe. That would be my stash for a couple a day's along with a bucket of arequipe. This website helps me share all of this with my daughter. I love that I can keep my Colombian roots alive. Viva Colombia!!!
Ruthie Turcios
I am confused in one of your comments you said 1 1/2 cup flour but your recipe says 2 cups of flour?
Olivia
La receta estaba muy buena. Muy fácil de seguir. ¡Gracias por la receta!
Olivia
La receta estaba muy buena. Muy fácil de seguir. ¡Gracias por la receta!
Melissa
Do you ever use corn four, yuca starch and tapioca starch to make Pan de queso?
Chris
Hi! I was wondering how to get those pretty lines in the bread. The picture of the rolls (and the rolls I have eaten as well) have those lines in the bread. How do you get that? Would you press the soft dough through a pastry bag with a large star tip? I can't think of any other way to make the rolls with the lines. Do you know??
Thanks!
Chris
Russell
My guess is to use a piping tube. also known as a piping bag, a pastry bag, or an icing tube.
VMJ
Do that with the tip of a fork after you form the donut shape, before baking
Michael
Erica,
I was wondering if it is possible to leave out the feta cheese?
Erica Dinho
Michael, you can use more queso fresco or cotija cheese.
alexa
Hola Erica, Segui tu receta igualmente como en tu blog...Mira que la masa la deje reposar y todo y super pegajosa, muy dificil manejar...si le hecho mas harina creo que le quite el sabor a queso. Alguna tip ??