Chipa Argolla
User Reviews
5
4 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
16 people
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Course
Bread
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Cuisine
South American, Paraguayan
Chipa Argolla
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Chipa is a small traditional cheese bread from Paraguay, which is especially consumed during the Holy Week before Easter. Chipa argolla is the popular ring-shaped version.
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Ingredients
- ⅔ lb cassava flour
- ¼ lb cornflour fine corn meal
- ½ cup butter
- 3 egg beaten
- ½ lb Paraguayan cheese , grated (or a mix of mozzarella and parmesan)
- 1 teaspoon anise seeds
- ½ teaspoon salt
- ½ cup milk
Instructions
- Preheat oven to 420 F (220˚C).
- In the bowl of a stand mixer, add the butter and the eggs. Mix for a couple minutes. Incorporate the grated cheese and anise seeds.
- Dissolve the salt in the milk. Add to the mixture. Then, add the cassava flour and corn flour and continue mixing until well combined.
- Divide the dough into quarters, then divide each quarter into 4 equal sized balls. Cover and chill in the refrigerator for 20 minutes.
- Roll each ball into a rope of about 6 inches (15 cm) long and ½ inch (1 cm) thick. Bring ends together to form a circle and press to seal. Place 3 inches (8cm) apart on baking sheets lined with parchment paper.
- Bake chipas for 20 to 25 minutes until slightly golden.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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