These Colombian breads are made by kneading cornmeal and fresh cheese, shaping the dough into small balls and baking them. Their soft texture makes them a favorite at children’s breakfasts. The recipe contains no nuts, so it is also described as suitable for school breakfasts.
Knead cornmeal, crumbled fresh cheese, milk, egg, baking powder and salt into a smooth dough.
Cover with plastic wrap and refrigerate for 30 minutes; this helps the dough hold together when shaping.
Roll the dough into small balls and place on a parchment-lined tray.
Bake at 190°C / 375°F for 30 minutes, until lightly browned on top.
Lightly wet your hands while shaping the dough to prevent sticking. Allergens: contains milk and dairy products, and eggs.
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