Place the tapioca flour and salt in the bowl of a stand mixer fitted with a paddle.
Place the cheese in the bowl of a food processor and add the eggs and egg yolks. Blend until you have a smooth paste, about 1 minute. Set aside.
Bring the whole milk and oil(s) to a boil over medium heat, then immediately pour the mixture over the tapioca-salt blend in the stand mixture. Mix the dough at low speed until smooth and all the starch is incorporated, about 2 minutes.
Add the cheese-egg paste to the tapioca mixture, and mix at low speed until the dough turns a pale yellow, about 10 minutes. (You are developing the starches in the dough by kneading it slowly.) Cover the dough with plastic wrap and chill it for at least two hours, or overnight.
Preheat your oven to 350 degrees F, and line a baking sheet with parchment paper or a silpat. Portion the dough into 1-inch balls onto the baking sheet about 1 inch apart from each other.*
Bake at 350 degrees F for 12 to 14 minutes, or until lightly golden brown. Rotate once during baking for even browning. Serve immediately.
* Unbaked, portioned dough can be frozen.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (136g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 66 (18%)|
|Amt Per Serving||% DV|
|Total Fat 7.4g||10 %|
|Saturated Fat 2.9g||15 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 239.6mg||74 %|
|Sodium 169.8mg||6 %|
|Potassium 89.3mg||2 %|
|Total Carbohydrate 67.2g||20 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 66.5g|
|Protein 9.1g||13 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 373
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