The Surprising Reason CHIPA and BREAD Are a Perfect Match!

Chipa Jazmín is a variation of the traditional Paraguayan cheesy bread, chipa. It’s made with a mix of yuca starch and self-raising flour, giving it a soft and chewy texture.
This simple yet flavorful bread is often enjoyed as a snack or paired with a cup of cocido or coffee.
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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 blend or any semi-soft cheese, shredded
1 tablespoon baking powder
1 tablespoon anise seeds
¾ cup buttermilk or whole milk, room temperature, adjust as needed
Instructions
Preheat: Set the oven to 375°F (190°C).
Combine dry ingredients: In an extra-large bowl, mix the yuca starch, self-rising flour, and baking powder.
Prepare anise seeds: Rub the anise seeds between your palms to release their flavor, then stir them into the dry mixture.
Make a well: Create a well in the center of the dry ingredients.
Add wet ingredients: Place the softened butter and eggs into the well. Mix with your fingers until partially combined.
Form the dough: Gradually mix the dry ingredients into the wet ingredients until a crumbly dough forms. Add the shredded cheese and mix until fully incorporated. Slowly drizzle in the buttermilk (or whole milk) while mixing until a smooth, compact dough forms.
Rest the dough: Cover the dough with plastic wrap and let it rest for 15 to 20 minutes.
Shape the dough: Divide the dough into 12 equal portions (about 92g each). Roll each portion into a ball.
Flatten the dough: Place the balls on a greased baking sheet. Gently press each ball with three fingers to slightly flatten.
Bake: Bake the chipa buns for 25 to 30 minutes, until they are puffed and golden brown.
Cool and serve: Let the chipa buns cool for a few minutes before serving.