If you're a fan of cheesy bread, you must try the Paraguayan Inspired Chipa Buns or cheese buns, a perfect twist on the classic Paraguayan Chipa. Made with a blend of tangy cheeses and a subtle hint of anise seeds, these buns offer an utterly unique and irresistible flavor combination you won't find anywhere else.
The light texture of the bread adds to the overall appeal, making it an ideal comfort food that can be enjoyed anytime, anywhere. Paraguayan cuisine is known for its diverse and flavorful dishes; the cheese buns are no exception.
They can be served for breakfast, as a mid-day snack, or alongside your favorite hearty meal, making them a versatile addition to any mealtime. For more chipa recipes, be sure to check out our Chipa Buns, Chipa Almidon, Chipa Asador, Chipa Muffins, Chipa Mestizo, and Chipa So’o.😋
How to Make Chipa Buns
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 375°F. In a large mixing bowl, combine the yuca starch or tapioca starch, salt, self-rising flour, and baking powder.
Rub the anise seeds between your palms to release the flavor, then add them to the mixing bowl and stir to combine. Place the yuca starch mixture on a clean work surface and make a hole in the center.
Add the softened butter and eggs to the hole, then use your fingers to mix the wet ingredients together until somewhat incorporated.
Add the yuca starch mixture into the wet mixture a little at a time until a crumbly dough forms. Add the shredded cheese and mix with your hands until everything is well mixed. Drizzle the buttermilk or whole milk a bit at a time, mixing with your hands until a compact and moist but not wet dough has formed.
Use the heel of your hand to smear the dough away from you until it finishes, then gather it back with a bench scraper and continue kneading until it becomes smooth and compact and easily detaches from the working surface and your hands. This process should take about 4 to 5 minutes.
When done, the dough should have the consistency of smooth play dough. Once you've achieved the perfect consistency, cover the dough with a clean kitchen towel and let it rest for at least 15 to 20 minutes before shaping.
This resting time will allow the dough to relax and improve the texture of your final product. Cover the dough with a clean kitchen towel and rest for at least 15 minutes.
Divide the dough into 12 equal portions (about 125g each) and shape each into a ball. Place the balls on a greased baking sheet, then gently press down on each ball with three fingers to flatten slightly.
Bake the chipa buns in the oven for 30 to 35 minutes or until they are puffed and golden brown. Allow the chipa buns to cool for a few minutes before serving, and enjoy!
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Recipe
Easy Chipa Buns
Ingredients
- 250 g Tapioca starch
- 250 g self-raising flour
- 2 large eggs , room temperature
- 80 g butter softened to room temperature
- 300 g Mexican 4 cheese , shredded
- 1 tablespoon baking powder
- 1 tablespoon anise seeds
- ¾ cup buttermilk or whole milk, room temperature
Instructions
- Preheat the oven to 375°F. In a large mixing bowl, combine the yuca starch or tapioca starch, salt, self-rising flour, and baking powder. Rub the anise seeds between your palms to release the flavor, then add them to the mixing bowl and stir to combine.
- Place the yuca starch mixture on a clean work surface and make a hole in the center. Add the softened butter and eggs to the hole, then use your fingers to mix the wet ingredients together until somewhat incorporated. Begin to incorporate the yuca starch mixture into the wet mixture a little at a time until a crumbly dough forms. Add the shredded cheese and mix with your hands until everything is well mixed. Drizzle the buttermilk or whole milk a bit at a time, mixing with your hands until a compact and moist but not wet dough has formed.
- Use the heel of your hand to smear the dough away from you until it finishes, then gather it back together with a bench scraper and continue kneading until it becomes smooth and compact and easily detaches from the working surface and your hands. This process should take about 4 to 5 minutes. When done, the dough should have the consistency of smooth playdough. Once you've achieved the perfect consistency, cover the dough with a clean kitchen towel and let it rest for at least 15 to 20 minutes before shaping. This resting time will allow the dough to relax and improve the texture of your final product.
- Cover the dough with a clean kitchen towel and let it rest for at least 15 minutes. Divide the dough into 12 equal portions (about 125g each) and shape each portion into a ball. Place the balls on a greased baking sheet, then gently press down on each ball with three fingers to flatten slightly. Bake the chipa buns in the preheated oven for 30 to 35 minutes or until they are puffed and golden brown. Allow the chipa buns to cool for a few minutes before serving, and enjoy!
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.