Pan Amasado Asunción Style

Ingredients

In this adaptation of Pan Amasado from Ecuadorian to Asunción cuisine, we incorporate local ingredients and flavors to give the bread a distinct Paraguayan twist. The original recipe is typically made with all-purpose flour, but we substitute a portion of it with yuca flour, which adds a unique texture and flavor. Additionally, we enhance the taste by using local butter and a touch of anise seeds, which are commonly used in Asunción cuisine. We alse have the original recipe for Pan amasado, so you can check it out.

• 3 cups (375g) all-purpose flour 3 cups (375g) all-purpose flour
• 1 cup (125g) yuca flour 1 cup (125g) yuca flour
• 2 tablespoons sugar 2 tablespoons sugar
• 1 teaspoon salt 1 teaspoon salt
• 2 teaspoons active dry yeast 2 teaspoons active dry yeast
• 1 cup (240ml) warm milk 1 cup (240ml) warm milk
• 4 tablespoons butter, melted 4 tablespoons butter, melted
• 1 teaspoon anise seeds (optional) 1 teaspoon anise seeds (optional)
• Additional flour for dusting Additional flour for dusting

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 6g, 3.5g
• Carbohydrates (total, sugars): 35g, 3g
• Protein: 6g
• Fiber: 2g
• Salt: 0.6g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, yuca flour, sugar, salt, and active dry yeast.
2. 2.
   Make a well in the center of the dry ingredients and pour in the warm milk and melted butter. Add the anise seeds if desired.
3. 3.
   Mix the ingredients together until a dough forms. If the dough is too sticky, gradually add more all-purpose flour until it becomes manageable.
4. 4.
   Transfer the dough to a floured surface and knead for about 10 minutes, or until the dough is smooth and elastic.
5. 5.
   Place the dough back into the mixing bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it doubles in size.
6. 6.
   Preheat the oven to 180°C (350°F).
7. 7.
   Punch down the risen dough and divide it into small portions, shaping them into round balls.
8. 8.
   Place the dough balls on a baking sheet lined with parchment paper, leaving some space between each one.
9. 9.
   Cover the dough balls with a kitchen towel and let them rise for another 30 minutes.
10. 10.
    Bake the Pan Amasado in the preheated oven for 20-25 minutes, or until they turn golden brown.
11. 11.
    Remove from the oven and let them cool on a wire rack before serving.

Treat your ingredients with care...

• Yuca flour — Yuca flour adds a unique texture and flavor to the Pan Amasado. If you can't find yuca flour, you can substitute it with more all-purpose flour, but the bread won't have the same authentic Asunción taste.
• Anise seeds — Anise seeds are optional but highly recommended for an authentic Asunción flavor. If you don't have anise seeds, you can omit them or substitute with fennel seeds for a similar taste.

Tips & Tricks

• Make sure the milk is warm, but not hot, to activate the yeast properly.
• Knead the dough thoroughly to develop gluten and achieve a light and fluffy texture.
• Let the dough rise in a warm place to ensure it doubles in size.
• Dust your hands and the surface with flour when shaping the dough balls to prevent sticking.
• Serve the Pan Amasado warm for the best taste and texture.

Serving advice

Pan Amasado is best enjoyed fresh and warm. Serve it as a side dish with traditional Paraguayan meals like chipa guasu or as a delicious breakfast bread. It pairs well with butter, cheese, or dulce de leche.

Presentation advice

Arrange the Pan Amasado on a rustic wooden platter or a traditional Paraguayan ceramic plate. Sprinkle some powdered sugar on top for an extra touch of elegance. Serve them alongside other Paraguayan delicacies to create a visually appealing spread.