3 Secrets to Perfect Bono Bread

Hello friends of Paulina Cocina! We welcome you, today with a pancito that is a Colombian delicacy: pan de bonoalso known as pandebono.

It’s about a cheese-filled bread, which is prepared with corn flour or starch and cassava starchwhich has a cheese heart that gives it an incredible flavor and a god-level spongy texture.

This Colombian delicacy has its history behind it, and also some differences and similarities with other characteristic breads of the region, such as yuca bread and almojabana. Let’s find out what the common points are between these varieties, the legend of their creation and, of course, a pandebono recipe to make at home and enjoy with a good coffee.

About bonus bread

The bonus bread It is a delicious specialty of Colombian gastronomy., specifically from the Valle del Cauca area. It is a bun fluffy on the inside and crispy on the outsidewhich stands out for its unique and distinctive flavor to cheese, with certain similarities to gluten-free chipá.

Los Key ingredients of pandebono include corn flour, cassava or tapioca starch, fresh cheese and egg.. The combination of these elements, along with specific kneading and baking techniques, contribute to its characteristic texture.

This bun It is commonly served for breakfast or as a delicious snack. Its versatility makes it a perfect accompaniment for drinks like Colombian coffee. Furthermore, its attractive presentation in the form of round buns or creative figures makes it pleasant both to the eye and to the palate.

History and origin of Bono Valluno bread

Bono bread has a fascinating history. This delicacy, with its origins in the Andean region, has evolved over the years. Its invention is attributed to the creative hands of local housewives and bakers who sought to fuse tradition and flavor..

This bread has its deep roots in Valle del Caucatowards the end of the 19th century, specifically in the city of Dagua, on a farm known as “Hacienda El Bono”, hence its name, which was derived from “the bread of the hacienda the bonus” to “pandebono”.

The history of cheese bread takes us to a fundamental figure in its origin: Genoveva, a cook with creative hands and culinary skills, recognized as the creator of this delicacy, according to local legends. Over the years, the valluno pandebono has transcended borders to become a representative symbol of the gastronomic wealth of Valle del Cauca.

4 Main characteristics of bonus bread

1. Fluffy and crunchy texture: This bread stands out for its dual texture, achieving a perfect combination between sponginess on the inside and a crunchy layer on the outside.

2. Strong queso flavor: One of the most distinctive characteristics of Colombian pandebono is its intense cheese flavor. The costeño cheese or fresh cheese is perfectly integrated into the dough, providing a characteristic taste and richness that makes each bite a unique experience. This element not only contributes to the flavor, but also to the texture of the bread.

3. Versatility in presentation: Comes in a variety of shapes and sizes, reflecting the creativity and diversity of Colombian traditions. It can be found in the classic round bun shape, but is also molded into other shapes, such as sticks or rings.

4. Perfect accompaniment: These breads are not only delicious on their own, but they have also earned a reputation for being a perfect accompaniment to various drinks, especially Colombian coffee. It is an ideal choice for breakfast, snacks or any special occasion.

4 Differences between cassava bread and bonus bread

Although they are often confused, these breads have distinctive differences.

1. Main ingredients: Cassava bread is made mainly with cassava flour. Cassava, also known as manioc, is a tuber that is used to produce a fine, gluten-free flour. Bono bread, on the other hand, incorporates corn flour and cassava starch.

2. Texture and consistency: The texture of cassava bread tends to be denser and more elastic compared to bonus bread.

3. Characteristic flavor: Cassava bread has the distinctive flavor of cassava or tapioca, which is neutral and mild. Its flavor profile is simpler compared to bonus bread, which is characterized by a more complex and pronounced flavor, thanks to the presence of fresh cheese. Its flavor profile is slightly salty.

4. Presentation and form: Cassava bread is usually presented in the form of round buns or in the shape of donuts, depending on the region, while pan de bono is molded into buns, but also in other shapes such as sticks or rings.

4 Differences between pan de bono and almojabana

Another common question is the difference between pan de bono and almojabana. Both share similar ingredients, such as cheese and starch, but almojabana usually has a denser consistency and a different shape.

1. Specific ingredients: Bono bread uses corn flour, cassava starch, fresh cheese, and egg as main ingredients. Almojabana, on the other hand, can contain corn starch and sometimes contains butter or margarine, which gives it a softer texture and a slightly different flavor.

2. Texture and consistency: Bono bread is known for its dual texture, being fluffy on the inside and crunchy on the outside. The almojabana, for its part, tends to have a more homogeneous and soft consistency. It is spongy but does not necessarily have a crunchy coating.

3. Flavor and taste profile: The flavor of pan de bono is more robust and pronounced due to the presence of fresh cheese, while almojabana has a milder flavor and may be less intense in terms of cheese flavor.

4. Presentation and form: Bono bread is commonly presented in the form of round buns, although it can also take shapes such as sticks or rings. The almojabana usually comes in the form of threads or round buns.

How to make the pandebono recipe

The process of making the pandebono recipe is quite simple. I simplyIt involves mixing key ingredients such as corn flour, cassava starch, fresh or costeño cheese, and egg.which can be complemented with baking powder and butter.

The resulting dough is kneaded until obtaining aa smooth and homogeneous consistency, which is divided into portions with which buns or the desired shape are formed. They are then baked at high temperature in a preheated oven, until the golden and crispy outer layer that characterizes this typical Colombian bread is achieved.

Characteristics of bonus bread dough

Pandebono dough is a carefully balanced combination of flours and starches that give it its unique texture. The use of Curd or fresh cheese adds moisture and a distinctive flavor. The consistency of the dough is spongy thanks to the interaction of the ingredients during the kneading and baking process.

The kneading process is essential to achieve a soft and homogeneous dough.. Careful kneading ensures even distribution of ingredients, which contributes to the final fluffy texture. Pandebono dough is generally gluten-free., since it is made with corn flour and cassava starch. This does it Suitable for those who follow a gluten-free diet or have celiac disease.

The flours of Colombian pandebono

The Corn flour and cassava starch are fundamental ingredients in the preparation of the pandebono colombiano. Corn flour provides a characteristic flavor, while cassava starch contributes to the fluffiness.

In some cases, precooked wheat or corn flour (the type used for arepas) can be used, depending on preference and availability of ingredients in the region.

4 Tips for making pandebono

1. Fresh ingredients: Use fresh, high-quality ingredients, especially cheese, which will give it all its flavor and texture.
2. Careful kneading: Make sure to knead the dough enough to obtain a soft and homogeneous texture, which will result in a spongy interior.
3. Oven temperature: Preheat the oven properly and bake at a high temperature to achieve the desired texture.
4. Creative Variations: You can experiment with the recipe with small variations, such as adding fresh herbs or different types of cheese, to personalize the pandebono.

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Bonus Bread Recipe

Yield: 12 servings

Preparation: 30 minutes

Ingredients for the Colombian pandebono recipe

• 2 cups of corn flour
• 1 cup of cassava starch
• 1 cup grated curd or fresh cheese
• 2 eggs (1 egg can be replaced with 1 tablespoon of butter)
• 1 teaspoon baking powder
• 1 pinch of salt

How to make homemade pandebono in 4 steps

1. Preheat the oven to moderate temperature. In a large bowl, mix the corn flour, cassava starch and salt.
2. Add the fresh cheese and mix well. Add the eggs and knead until you obtain a soft dough.
3. Form buns of the desired size and place them on a baking sheet.
4. Bake for 15-20 minutes or until golden.