Colombian cheese rosquillas are traditional baked rings made with cassava starch, cornmeal, fresh cheese, and butter. They are soft in the center, lightly firm outside, and pleasantly savory with a delicate cheese aroma.
People enjoy them for breakfast, afternoon snacks, or with hot drinks. Their ingredients and ring shape make them closely related to Colombian pandequeso, a well-known cheese bread especially associated with the Paisa region.
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Colombian Cheese Rosquillas
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12
- Category: Dessert
- Cuisine: Colombian
Ingredients
- 250 g sour cassava starch (2 cups)
- 100 g yellow pre-cooked cornmeal (¾ cup)
- 250 g grated Colombian costeño cheese or fresh farmer’s cheese (2 cups)
- 60 g unsalted butter, softened (4 tablespoons)
- 50 g granulated sugar (¼ cup)
- 1 large egg
- 120 ml whole milk (½ cup)
- 5 g baking powder (1 teaspoon)
- 3 g salt (½ teaspoon)
Preparation
- Preheat the oven to 190 °C / 375 °F and line a baking sheet with parchment paper.
- Mix the dry ingredients, place the cassava starch, cornmeal, sugar, baking powder, and salt in a large bowl. Stir until evenly combined.
- Make the dough, add the grated cheese, butter, and egg. Mix with your hands and gradually add the milk until you have a soft, moist, workable dough. It should hold together without becoming overly sticky.
- Let the dough rest for 10 minutes so the starch and cornmeal can absorb moisture.
- Shape the rosquillas, divide the dough into 12 equal portions. Roll each portion into a rope about 14 cm long, then join and press the ends together to make small rings.
- Arrange the rosquillas on the baking sheet, leaving space between them. Bake for 18 to 22 minutes, until puffed, firm, and lightly golden underneath.
- Let them rest for 8 minutes before serving warm. Their texture will become slightly firmer as they cool.
Chef’s tips
- Use finely grated, fresh cheese with moderate moisture for a dough that is easy to shape.
- Add the milk gradually because different cheeses contain different amounts of moisture.
- Avoid adding too much extra flour while shaping the rings; softer dough makes more tender rosquillas.
- Press the ends firmly together so the rings do not open in the oven.
Traditional variations
Some bakeries use more cheese and less sugar for a more savory result. You can also find similar rings sold as pandequeso, made with cassava starch, cheese, and cornmeal.
How to serve
Serve the rosquillas warm or at room temperature. They are especially good for breakfast, coffee breaks, and afternoon snacks.
Recommended accompaniments
- Colombian black coffee
- Hot chocolate
- Hot panela drink
- Coffee with milk
- Colombian oat drink
A culinary curiosity
The ring shape is one of the most familiar presentations for Colombian cheese breads. Cassava starch creates a lighter texture than standard wheat bread, while cheese gives the rosquillas their characteristic flavor and aroma.
Frequently Asked Questions
You can use Colombian costeño cheese, fresh farmer’s cheese, or a blend of both. The cheese should be easy to grate, moderately moist, and mildly salty. Very dry cheese can make the dough crumble, while very moist cheese may require you to reduce the amount of milk.
Yes, but the texture will be different. Sour cassava starch helps the rosquillas become lighter and closer to traditional Colombian cheese breads. Sweet cassava starch will produce a denser, more compact ring.
Rosquillas may crack when the dough is too dry or when the ring ends are not sealed well. Add milk one teaspoon at a time until you can make smooth ropes. Press the joined ends firmly before placing the rings on the baking sheet.
Let them cool completely, then keep them in an airtight container for up to 2 days. To refresh their texture, warm them in a 160 °C / 325 °F oven for 5 to 7 minutes. Avoid refrigeration because cold temperatures can make cassava starch firmer.
