Breads
Almojábanas
Ingredients
- - Fresh cuajada cheese or a mild curd cheese, crumbled — 300 g (10.5 oz)
- - Precooked cornmeal (masarepa) — 150 g (1.25 cups)
- - All-purpose flour — 100 g (0.75 cup)
- - Large eggs — 2
- - Sugar — 3 tbsp
- - Baking powder — 1 tsp
Method
- Preheat the oven to 190°C (375°F).
- Combine the crumbled cheese, masarepa, flour, sugar and baking powder in a bowl.
- Add the eggs and mix by hand into a soft, slightly sticky dough.
- Roll into small balls about 4cm (1.5in) wide and place on the lined tray, spacing them apart as they will spread slightly.
- Bake for 18-22 minutes until golden on top and firm to the touch.
- Serve warm with hot chocolate or coffee.
Introduction: Almojábanas are small, mildly sweet cheese rolls with roots tracing back to Moorish-influenced Spanish baking, adapted in Colombia's Andean interior with local cuajada cheese.
Cultural Background: Almojábanas are small, mildly sweet cheese rolls with roots tracing back to Moorish-influenced Spanish baking, adapted in Colombia's Andean interior with local cuajada cheese. They are a common breakfast bread, typically enjoyed alongside hot chocolate or coffee.
Tips: Use a properly fresh, mild curd cheese rather than an aged or salty cheese, or the balance of sweet and savoury will be off.
Variations: Some bakers add a touch of anise seed for extra fragrance, following older rural recipes. Naturally vegetarian as written.
Storage: Store in an airtight container at room temperature for up to 2 days.
Reheating: Warm in a 160°C (320°F) oven for 5 minutes, or briefly in the microwave, to soften before serving.
Nutrition: Per piece (approx.): 140 kcal, 5g protein, 15g carbohydrate, 6g fat, 0g fibre.
FAQs
Q: Can I substitute the cuajada cheese?
A: A fresh mozzarella or mild ricotta can work in a pinch, though the flavour will differ slightly from the traditional version.
Q: Why are my almojábanas dense?
A: Overmixing the dough can make them dense; mix just until combined.