Yucca Buns With Pineapple Marmalade |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 10 |
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from Ingrid Hoffman's Simply Delicioso. She served it with a Pineapple Jalapeno Marmalade . Ingredients:
1 cup tapioca flour (find at your local health food store) |
1 tsp baking powder |
2 c oaxaca cheese finely grated ( if you can't find use mozarella) |
2 large egg yolks |
2-3 tbs heavy cream or more as needed |
pineapple jalapeno marmalade. |
4 c sugar |
1 20 oz can crushed pineapple |
zest of 1 orange and 1 lemon |
2 jalapenos seeded and minced |
Directions:
1. Buns:
2. Preheat the oven to 350°F
3. Line a baking pan with aluminum foil, and coat with nonstick cooking spray.
4. Set aside.
5. Combine the tapioca flour and baking powder together in a large bowl.
6. Stir in the cheese and egg yolks.
7. Mix until the dough forms a ball.
8. Lightly flour a work surface and turn the dough out.
9. Knead the dough with your hands until the dough is smooth, even-textured, and not sticky.
10. If the dough doesn't come together or seems too stiff, then add cream, 1 tablespoon at a time, until it comes together and feels supple.
11. Divide the dough into 10 even pieces and with your hands, roll each into a ball.
12. Shape the balls into ovals and place them 1-inch apart on the prepared baking sheet.
13. Bake until the rolls are pale gold (not browned), about 15 to 20 minutes.
14. Cool on a wire rack for 5 to 10 minutes and serve while still warm.
15. Marmalade:
16. Bring to a boil and simmer 15 minutes.
17. Stir often.
18. Let cool.
19. Note: for bun dough keeping adding enough cream until a really nice glossy pliable dough forms which takes lots of kneading.
20. The buns right out of the oven or warmed up are delicious
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