Ingredients for Yucca Buns
- Cooking Spray, as needed
- Tapioca Flour, not used in this recipe
- Baking Powder, not used in this recipe
- Oaxaca Cheese, not used in this recipe
- Egg Yolks, not used in this recipe
- Heavy Cream, not used in this recipe
- 1 pound fresh yucca
- 1/4 cup butter, melted
- 1/4 cup sugar
- 1 teaspoon salt
- 1 package (0.25 ounce) active dry yeast
- 1/4 cup warm water
- 2 1/2 cups all-purpose flour
- 1 large egg (for optional egg wash)
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How to Make Yucca Buns
- Preheat your oven to 375°F (190°C). Lightly grease a baking sheet.
- In a large bowl, combine the mashed yucca, melted butter, sugar, salt, and yeast. Mix well to combine.
- Gradually add the flour, one cup at a time, mixing until a soft dough forms. If the dough is too dry, add a tablespoon of water at a time; if it’s too sticky, add more flour, a tablespoon at a time.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.
- Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for about 1 hour, or until doubled in size.
- Punch down the dough and divide it into 12 equal-sized portions. Shape each portion into a ball.
- Place the buns onto the prepared baking sheet, leaving some space between them.
- Cover the buns loosely with plastic wrap and let them rise for another 15-20 minutes.
- Bake for 15-20 minutes, or until golden brown and cooked through. A toothpick inserted into the center should come out clean.
- Let the buns cool slightly on a wire rack before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
3g
Fat
28g
Carbs
0g
