Colombian
Almojábana
Warm Colombian almojábanas are tender cheese breads with a lightly crisp golden crust and a soft, salty-sweet center. They are best served fresh from the oven with hot chocolate or coffee.
Watch it madeTULIO Recomienda · 8:26
Ingredients
- Cuajada or queso campesino, finely crumbled1 cup
- Almidón de yuca agrio1/2 cup
- Masarepa blanca1/4 cup
- Egg1 small
- Unsalted butter, softened1 tbsp
- Sugar1 tsp
- Baking powder1/2 tsp
- Salt1 pinch
- Whole milk1 to 2 tbsp, only if needed
Method
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a bowl, rub the crumbled cuajada with your fingers until it is very fine and sandy.
- Add the almidón de yuca agrio, masarepa, sugar, baking powder, and salt, then mix well.
- Add the egg and softened butter, then knead by hand until the dough comes together and feels soft but not sticky.
- If the dough cracks or feels dry, add milk 1 teaspoon at a time until it is smooth enough to shape.
- Divide the dough into 4 equal portions and roll each one into a smooth ball.
- Place the balls on the baking sheet, leaving space between them, and gently flatten the bottoms so they sit steady.
- Bake for 18 to 22 minutes, until puffed, lightly cracked, and golden in spots.
- Let the almojábanas rest for 5 minutes before serving warm.
Common questions
Can I substitute queso campesino or cuajada if I can’t find them?
Yes. Use a very mild, dry fresh cheese that crumbles well, such as queso fresco or farmer’s cheese. Avoid soft, wet cheeses like ricotta unless you drain them very well, or the dough may turn sticky and dense.
How do I know when the almojábanas are done baking?
They’re ready when they are puffed, lightly cracked, and golden in spots, usually after 18 to 22 minutes at 400°F. They should feel set on the outside but still soft inside. Don’t wait for deep browning, or they can dry out.
What are the most common mistakes when making almojábanas?
The biggest mistakes are using cheese that’s too wet, adding too much milk, or overkneading. The dough should be soft and just hold together, not sticky. Also, don’t skip rubbing the cheese finely, or the texture will be uneven.
How should I store leftover almojábanas, and can I reheat them?
Store them in an airtight container at room temperature for 1 day or in the refrigerator for up to 3 days. Reheat in a 325°F oven for 5 to 8 minutes. They also freeze well; thaw before reheating so the centers warm evenly.
What’s the best way to serve almojábanas?
Serve them warm, ideally shortly after baking, with coffee, hot chocolate, or a glass of milk. They’re also great with butter, fresh cheese, or jam. For the best texture, let them rest about 5 minutes before serving so the crumb sets.