Chipa Jazmín
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
30 mins
-
Additional Time
20 mins
-
Total Time
1 hr 5 mins
-
Servings
12 Chipas
-
Calories
291 kcal
-
Course
Breakfast
-
Cuisine
Paraguayan
Chipa Jazmín
Description
Chipa Jazmín combines tapioca starch and self-raising flour with baking powder and anise seeds that release a fragrant aroma when rubbed between the palms. The dough is enriched with softened butter, eggs, and a shredded Mexican blend cheese to create a moist, pliable dough that is kneaded until compact but not overly firm. Buttermilk, added gradually, adjusts hydration to an easy-to-knead texture.
The dough is shaped into small rounds and baked at 375°F until lightly golden. The result is a savory, slightly chewy bread with a tender crumb and subtle sweetness from the anise seeds and richness from the cheese and butter. This recipe produces an aromatic snack with a distinctive flavor profile uncommon in typical bread.
Chipa Jazmín is traditionally enjoyed fresh but can be stored at room temperature for a couple of days. Its distinctive anise-flavored scent and cheesy moisture make it suitable for casual snacking or part of a light meal.
The recipe highlights care in mixing to incorporate ingredients uniformly without overworking. Reheating gently preserves tenderness without toughening the texture.
Ingredients
- 250 g tapioca starch
- 250 g self-raising flour
- 2 large egg room temperature
- 80 g butter softened to room temperature
- 300 g Mexican blend cheese shredded, or any semi-soft cheese
- 1 tablespoon baking powder
- 1 tablespoon anise seeds
- ¾ cup buttermilk adjust as needed, or whole milk, room temperature
Instructions
- Preheat the oven to 375°F (190°C) and line one 13x18x1-inch baking sheet with parchment paper.
- In an extra-large bowl, mix the yuca starch, self-rising flour, and baking powder.
- Rub the anise seeds between your palms to release their flavor, then stir them into the dry mixture. Create a well in the center of the dry ingredients. Add the softened butter and eggs into the well, then cream them with your fingers. You want to make that as much a homogeneous mixture as you can without bringing too much of the tapioca mixture into the fold just yet.
- Once you get it together, start adding the dry ingredients to the wet mixture and mix until a coarse crumb forms. The crumb should be loose but should hold together when pressed.
- Add the cheese and mix until they are evenly distributed.
- Slowly add buttermilk, just enough to make the dough easy to knead but not too firm. Knead by hand until the dough is compact and moist. Note: You may not need to use all the buttermilk; if the dough becomes too soft, add a little more tapioca starch.
- Knead the dough by using the heel of your hand to push it away, then gather it back using a bench scraper. Continue until the dough is homogeneous and no longer sticks to the work surface and your hands, for about 4-5 minutes. The dough should have a smooth, playdough-like consistency when done.
- Cover the dough with a clean kitchen towel and let it rest for 15-20 minutes.
- Divide the dough into 12 equal portions (about 92g each). Roll each portion into a ball.
- Place the balls on a greased baking sheet. Gently press each ball with three fingers to slightly flatten it.
- Bake the chipa buns for 25 to 30 minutes, until they are puffed and golden brown.
- Let the chipa buns cool for a few minutes before serving.
Notes
- Store leftover Chipa Jazmín at room temperature in an airtight container for up to 2 days.
- Reheat in the microwave for a few minutes before serving but avoid overheating to prevent toughness.
User Reviews
Overall Rating
5
You'll Also Love
